Creamy Beef and Shells

Creamy Beef and Shells is my upgraded version of boxed hamburger helper, and honestly, once you taste the real deal, you’ll never go back. This dish combines tender pasta shells, seasoned ground beef, and a rich, cheesy sauce that clings to every noodle.

I started making this recipe about five years ago when my kids were going through a picky eating phase. They loved the boxed version, but I wanted something with more flavor and better ingredients. The first time I served this homemade version, they didn’t even notice the difference until they asked for seconds and thirds. Now it’s one of those recipes I can make with my eyes closed on a Tuesday night when everyone’s hungry and I need dinner on the table fast. This creamy beef and shells recipe takes less than 30 minutes from start to finish, uses one pot for most of the cooking, and delivers that ultimate comfort food experience. The combination of cheddar cheese, marinara sauce, and cream creates a sauce that’s both tangy and rich without being heavy.

Everything You’ll Need

Pro tip: I always use freshly shredded cheddar from a block rather than pre-shredded cheese. The pre-shredded stuff has a coating that prevents it from melting smoothly, and you’ll end up with a grainy sauce instead of that silky texture we’re after.

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef (80/20 recommended)
• 1 small sweet onion, diced
• 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup beef stock (organic low-sodium recommended)
• 1 (15 oz) can marinara sauce
• ¾ cup heavy cream
• ¼ cup sour cream
• Kosher salt and freshly ground black pepper to taste
• 1½ cups cheddar cheese, freshly grated from a block

How I Make This Dish Every Time

Step 1: Bring a large pot of salted water to a rolling boil over high heat. Add the pasta shells and cook according to package directions until al dente, usually 8-10 minutes. You want the pasta slightly firm because it will continue cooking when you mix it with the sauce. Drain the pasta well in a colander and set aside.

Step 2: While the pasta cooks, heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the ground beef. Break it up with a wooden spoon as it cooks, creating small crumbles. Cook for 5-7 minutes until the beef is completely browned with no pink remaining. You should see nice caramelization on the meat.

Step 3: Carefully drain off most of the fat, but leave about 1-2 tablespoons in the pan for flavor. Some recipes tell you to drain everything, but that little bit of fat carries flavor and helps the sauce come together. Transfer the browned beef to a plate and set aside.

Step 4: In the same skillet (don’t wipe it out – those browned bits are flavor), add the diced onion. Cook over medium heat for 2-3 minutes, stirring frequently, until the onion softens and turns translucent. Add the minced garlic and cook for 1 minute until fragrant. Your kitchen will smell amazing at this point.

Step 5: Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute until the flour turns lightly golden and you can’t see any white powder. This creates a roux that will thicken your sauce. Don’t skip this step or your sauce will be thin and watery.

Step 6: Gradually pour in the beef stock while whisking constantly to prevent lumps. Keep whisking until the mixture is smooth. Scrape up all those browned bits stuck to the bottom of the pan because they add incredible depth of flavor.

Step 7: Stir in the marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Mix everything together until well combined. Bring the mixture to a boil over medium-high heat.

Step 8: Once boiling, reduce the heat to medium-low and let the sauce simmer for 6-8 minutes, stirring occasionally. The sauce should reduce and thicken noticeably. It should coat the back of a spoon when ready.

Step 9: Add the cooked pasta shells and the browned ground beef back into the skillet. Stir everything together so the pasta and meat are evenly distributed and coated with sauce. Cook for 1-2 minutes to warm everything through.

Step 10: Pour in the heavy cream and stir until it’s completely incorporated and the mixture is heated through, about 1-2 minutes. The sauce will become lighter in color and silky smooth. Taste and adjust seasoning with salt and pepper as needed.

Step 11: Remove the skillet from heat and stir in the sour cream. The sour cream adds tanginess and makes the sauce even creamier, but adding it off the heat prevents it from curdling.

Step 12: Fold in the freshly grated cheddar cheese, stirring constantly until it melts completely into the sauce, about 1-2 minutes. The cheese should disappear into the sauce, creating a glossy, cohesive mixture. Serve immediately while hot and creamy.

Perfect Side Dishes for Creamy Beef and Shells

This rich pasta dish pairs best with light, fresh sides that balance the creamy, cheesy flavors.

Garlic Bread: Crusty bread brushed with garlic butter is essential for soaking up any extra sauce. Toast it until golden and crispy for the best texture.

Caesar Salad: Crisp romaine with tangy Caesar dressing and Parmesan adds freshness and crunch. The acidity cuts through the richness of the creamy beef and shells beautifully.

Roasted Green Beans: Simple green beans roasted with olive oil, salt, and pepper provide a healthy vegetable side. Their slight char and snap contrast nicely with the soft pasta.

Steamed Broccoli: Bright green broccoli florets add color and nutrition to your plate. A squeeze of lemon juice brightens the whole meal.

Simple Side Salad: Mixed greens with cherry tomatoes, cucumber, and balsamic vinaigrette keeps things light. The best sides for creamy beef and shells are fresh vegetables that add brightness without competing with the main dish.

More Comforting Pasta and Beef Recipes

These Creamy Beef and Shells deliver quick weeknight comfort, but when you want to elevate pasta night with something extra special, the slow-braised Short Rib Ragu offers fall-apart-tender meat in a rich wine-tomato sauce that’s worth the wait. Both recipes showcase how beef and pasta create the ultimate satisfying meal.

For nights when you’re craving hearty beef without the pasta, try the Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes with its savory mushroom gravy. Looking for lighter yet equally flavorful options? The Spicy Ground Beef Stir-Fry Bowl brings Asian flair, while the Ground Beef and Sweet Potato Skillet offers Southwest-style goodness packed with vegetables.

Storage and Reheating Tips

Let the creamy beef and shells cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so don’t be surprised if it looks a bit drier when cold.

For reheating, I recommend the stovetop method over the microwave for best texture. Place the pasta in a skillet over medium-low heat and add 3-4 tablespoons of milk or beef stock to loosen the sauce. Stir gently and heat for 6-8 minutes until warmed completely through. If using the microwave, heat in 1-minute intervals at 50% power, stirring between each interval, and add a splash of liquid to prevent drying out.

Pro tip: You can freeze creamy beef and shells for up to 2 months in a freezer-safe container. The texture of the pasta may soften slightly after freezing, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating. For meal prep, I sometimes freeze the sauce separately and cook fresh pasta when I’m ready to eat for the best texture possible.

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