There’s something about a big, warm bowl of creamy pasta that just hits the spot—especially on busy weeknights when you want something quick, hearty, and downright delicious. Enter: Creamy Beef and Shells. This dish is everything you love about a comforting pasta dinner—tender shells, a rich and cheesy sauce, and savory ground beef, all coming together in under 40 minutes.

Whether you’re feeding a hungry family or just craving a cozy homemade meal, this recipe is bound to be a new favorite. It’s got the perfect balance of creamy, cheesy goodness with a hint of smoky paprika and Italian herbs. And let’s be honest—who doesn’t love a one-pan dish that saves time on cleanup?

Let’s dive in and start cooking!

Cooking the Perfect Pasta

Before we get into the creamy, cheesy magic of this dish, we need to start with the foundation: pasta. For this recipe, we’re using medium pasta shells—the perfect shape for holding onto that luscious sauce.

Step 1: Boil the Pasta

• Bring a large pot of salted water to a rolling boil. (Salting the water adds flavor to the pasta!)
• Add 8 ounces of medium pasta shells and cook according to the package instructions until al dente—you want them tender but still slightly firm.
• Drain the pasta and set it aside.

Pro Tip: If you’re worried about the pasta sticking together while you prep the sauce, drizzle a tiny bit of olive oil over it and toss lightly.

Step 2: Cook the Ground Beef

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add 1 pound of ground beef and cook for 3-5 minutes, breaking it apart with a wooden spoon.
• Once the beef is browned and no longer pink, drain any excess fat and set the beef aside.

Why Drain the Fat? Ground beef naturally releases fat as it cooks, and while a little bit adds flavor, too much can make the dish greasy. Draining it ensures the perfect consistency.

Step 3: Sauté the Onion and Garlic

• Using the same skillet (because we love a one-pan meal!), add the diced sweet onion and sauté for about 2 minutes, stirring frequently.
• Next, add 5 cloves of minced garlic and cook for 1 more minute, just until fragrant.

At this point, your kitchen will smell absolutely incredible—like the start of something delicious.

Pro Tip: Be careful not to overcook the garlic! It can burn quickly, turning bitter instead of enhancing the dish.

Step 4: Cook the Roux

• Stir 2 tablespoons of all-purpose flour into the onions and garlic.
• Cook for about 1 minute, whisking continuously until lightly golden.

This step might seem small, but it’s important—it creates the perfect base for a velvety sauce that clings to every bite of pasta.

Step 5: Add Liquids and Seasonings

• Gradually whisk in 1 cup of beef stock, stirring constantly to avoid lumps. This will help deglaze the pan and incorporate all those delicious browned bits from the beef.
• Pour in one (15-ounce) can of marinara sauce, stirring well to combine.
• Now, it’s time to add the flavor boosters:
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika

These seasonings add depth to the dish, giving it that signature Italian-inspired flavor with a subtle smoky kick from the paprika.

Step 6: Simmer the Sauce

• Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 6-8 minutes, stirring occasionally.
• As it simmers, the sauce will thicken slightly and the flavors will meld together beautifully.

At this point, you might be tempted to sneak a taste (I know I always do), and you’ll already see just how flavorful this dish is becoming!

Step 7: Add the Pasta and Beef

• Return the cooked pasta shells to the skillet.
• Add the browned ground beef back in as well.
• Stir everything together until the pasta and beef are evenly coated in the rich sauce.

This is where the magic happens—each little pasta shell fills up with that creamy, beefy sauce, making every bite chef’s kiss perfect.

Pro Tip: If the sauce looks too thick at this point, you can add a splash of beef stock or even a bit of pasta water to loosen it up.

Step 8: Add Heavy Cream and Sour Cream

• Stir in ¾ cup of heavy cream, letting it heat through for 1-2 minutes.
• Add ¼ cup of sour cream, stirring until fully incorporated.

This combination gives the sauce its ultra-rich and velvety texture, with a slight tang from the sour cream that balances out all the flavors.

Why Both? Heavy cream provides that luxurious silkiness, while sour cream adds a little tangy contrast that keeps the sauce from feeling too heavy.

Step 9: Melt the Cheese

• Fold in 1 ½ cups of freshly grated cheddar cheese, stirring until fully melted and gooey.

At this point, you’ll see the sauce transform into the most dreamy, creamy, and cheesy consistency. It’s pure comfort food bliss.

Step 10: Plate and Enjoy

• Serve the Creamy Beef and Shells immediately, while warm and melty.
• For a little extra color and freshness, garnish with chopped fresh parsley (optional but highly recommended!).

And just like that, dinner is ready! A cozy, satisfying bowl of creamy, beefy, cheesy pasta that will have everyone going back for seconds.

FAQ: Your Questions, Answered

1. Can I make this dish ahead of time?

Absolutely! If you’re meal-prepping or planning ahead, you can make the entire dish and store it in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove over low heat, adding a splash of beef stock or milk to loosen up the sauce if needed.

2. Can I freeze Creamy Beef and Shells?

Yes, but with a small tweak! Since dairy-based sauces can sometimes separate when frozen, I recommend making the dish without the heavy cream, sour cream, and cheese if you plan to freeze it. Once thawed and reheated, stir in the dairy ingredients to keep the sauce creamy and fresh-tasting. It will last in the freezer for up to 3 months.

3. What can I use instead of cheddar cheese?

Cheddar is fantastic in this recipe because it melts well and adds a sharp, rich flavor. But if you’re feeling adventurous, try:

• Monterey Jack (for a milder, creamier taste)
• Mozzarella (for extra gooeyness)
• Parmesan (for a nuttier, saltier kick)

Or go crazy and mix a couple of cheeses together!

4. Can I make this with a different type of pasta?

Yes! While medium pasta shells are great for holding onto the sauce, you can swap them out for penne, rotini, elbow macaroni, or even rigatoni. Just make sure to cook the pasta al dente so it doesn’t get too soft when mixed with the sauce.

5. What if I don’t have heavy cream?

No worries! If you’re out of heavy cream, you can substitute with:

• Half-and-half (for a slightly lighter sauce)
• Whole milk + 1 tablespoon of butter (to mimic the richness of cream)
• Evaporated milk (for a creamy but lower-fat option)

Just keep in mind that using a lower-fat option might result in a slightly thinner sauce.

6. Can I add vegetables to this dish?

Definitely! If you want to sneak in some extra nutrients, try adding:

• Spinach (stir it in at the end, and it’ll wilt beautifully)
• Mushrooms (sauté them with the onions for extra depth)
• Bell peppers or zucchini (for a little crunch and sweetness)

This is a great way to make the dish even heartier and balanced.

Final Thoughts: Why You’ll Love This Recipe

Creamy Beef and Shells is the definition of comfort food—simple ingredients, easy steps, and a final dish that’s creamy, cheesy, and packed with flavor. Whether you’re making it for a weeknight dinner, meal prepping for the week, or just craving a big bowl of pasta, this dish is a total winner.

Happy cooking, and enjoy every creamy, cheesy bite!

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