This Creamy Beef and Shells recipe is the ultimate weeknight comfort food—hearty, flavorful, and ready in a snap. Tender pasta shells are tossed with juicy ground beef and coated in a rich, cheesy tomato sauce that’s both satisfying and family‑friendly. It’s a simple, one‑pot style dish that delivers big flavor with minimal effort, perfect for busy nights when you need dinner on the table quickly.
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🥫 The Ingredients
Made with pantry‑friendly staples like dried oregano, dried basil, ground mustard, Worcestershire sauce, flour, and canned Ro‑Tel tomatoes, this dish comes together easily without a special trip to the store. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Olive Oil: Used for sautéing the onion and beef. Substitute with vegetable oil, canola oil, or even butter for a richer flavor.
- Ground Beef: Lean ground beef works best, but ground turkey, chicken, or even Italian sausage can be swapped in for variety.
- Onion: Yellow onion is classic, but white or red onion works too. Onion powder can be used in a pinch.
- Dried Oregano & Dried Basil: Pantry staples that add Italian‑inspired flavor. Fresh herbs can be substituted—use about 3x the amount.
- Ground Mustard: Adds a subtle tang. If you don’t have it, Dijon mustard or yellow mustard can be used (start with ½ teaspoon).
- Worcestershire Sauce: Deepens the savory flavor. Soy sauce or tamari makes a good alternative.
- Flour: Helps thicken the sauce. Cornstarch or arrowroot powder can be used as a gluten‑free option.
- Ro‑Tel Tomatoes: Adds a little spice and tang. Substitute with regular canned diced tomatoes or diced tomatoes with green chilies for a similar kick.
- Heavy Cream: Makes the sauce rich and silky. Half‑and‑half or whole milk can be used for a lighter version, though the sauce will be thinner.
- Shredded Cheddar: Sharp cheddar adds bold flavor, but mozzarella, Monterey Jack, or even a blend of cheeses can be used.
See the recipe card (with video) below for a full list of ingredients and measurements.
☑️ Tips and Tricks for Perfect Creamy Beef and Shells
- Brown the beef well: Let the ground beef develop a nice sear before breaking it up—this adds depth and flavor to the sauce.
- Don’t skip the roux: Cooking the flour with the beef and onion for a minute removes any raw flour taste and ensures a smooth, thick sauce.
- Add cream off the heat: Stir in the heavy cream after lowering the heat to prevent curdling and keep the sauce silky.
- Shred your own cheese: Pre‑shredded cheese often contains anti‑caking agents that can make sauces grainy. Freshly shredded cheese melts smoothly.
- Reserve pasta water: A splash of starchy pasta water can loosen the sauce if it gets too thick.
- Taste and adjust: Before serving, taste the sauce and adjust salt, pepper, or spices to your liking.
Expert Tip
For the creamiest, smoothest sauce, remove the skillet from direct heat before stirring in the cream and cheese—this prevents curdling and ensures the cheese melts evenly into a velvety finish.
👩🏼🍳 How to Make Creamy Beef and Shells
- Step 1: Cook the beef and onions in the oil until no longer pink and the onions are tender, about 8 minutes. Discard rendered grease safely.
- Step 2: Stir in the dried herbs, mustard, flour, and Worcestershire sauce. Cook, stirring often, for about 1 minute.
- Step 3: Stir in the tomatoes and beef stock. Simmer until slightly thickened. Cook the pasta during this time.
- Step 4: Drain the pasta and stir it into the meat and tomato sauce.
- Step 5: Stir in the cheese and cream.
- Step 6: Remove from the heat and stir until the cheese has melted.
🍽️ Serving Suggestions
- Garlic Bread: A warm, crusty loaf or easy homemade skillet rolls are perfect for soaking up the rich, cheesy sauce.
- Green Salad: A crisp side salad with homemade Italian dressing balances the hearty pasta with freshness.
- Roasted Vegetables: Try broccoli, zucchini, or bell peppers for a colorful, healthy complement.
- Stewed Green Beans: Lightly seasoned green beans add a simple, classic side.
- Wine Pairing: A medium‑bodied red like Merlot or Chianti pairs beautifully with the savory beef and creamy sauce.
🙋🏽♂️Frequently Asked Questions
Yes, you can prepare it a day in advance. Store in an airtight container in the fridge and reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
Medium pasta shapes like shells, penne, or rotini work well because they hold onto the rich sauce.
It can be frozen, but the cream sauce may separate slightly when reheated. For best results, freeze without the cream and cheese, then add them fresh when reheating.
Swap heavy cream for half‑and‑half or whole milk, use lean ground beef or ground turkey, and reduce the cheese slightly for a lighter dish.
Stored properly in an airtight container, it will keep for 3–4 days.
😋 More Amazing Weeknight Winner Recipes
Ready to make the best weeknight dinner in town? Go for it!
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Creamy Beef and Shells
Video
Equipment
- 1 Large skillet
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef 85% lean
- 1 cup onion chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 tablespoon all-purpose flour
- 8 oz dried pasta shells about 3 cups
- 1 15 oz can Ro-tel tomatoes see NOTES
- 1½ cups beef stock or broth
- ¾ cup heavy cream
- 1½ cups cheddar cheese shredded
- 2 tablespoon Italian parsley chopped, for garnish (optional)
Instructions
- Bring a pot of salted (1 tbsp) water to a boil.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the hamburger and onions. Use a wooden spoon or spatula to break up the meat. Cook, stirring often, until the beef is no longer pink and the onions are tender, about 8 minutes. Safely discard most of the rendered grease.1 tablespoon olive oil, 1 lb ground beef, 1 cup onion
- Stir in the oregano, basil, mustard, Worcestershire sauce, salt, pepper, and flour. Cook, stirring often, for 1 to 2 minutes.1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dry mustard, 1 tablespoon Worcestershire sauce, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, 2 tablespoon all-purpose flour
- Add the pasta to the boiling water. Stir now and then.8 oz dried pasta shells
- Stir in the tomatoes and beef stock into the meat mixture. Bring to a boil and then lower the heat and simmer until slightly thickened, about 10 minutes (long enough for the pasta to become tender).1 15 oz can Ro-tel tomatoes, 1½ cups beef stock
- Drain the pasta and then stir it into the meat sauce. Taste the sauce and add more salt, if needed.
- Stir in the heavy cream and cheese. Turn off the heat and stir until the cheese is melted.¾ cup heavy cream, 1½ cups cheddar cheese
- Serve at once, garnished with chopped parsley, if using.2 tablespoon Italian parsley
Notes
- Ro‑Tel Tomatoes: These add a little spice and tang to the sauce. If you can’t find them, use canned tomatoes with green chiles, or substitute with fire‑roasted or plain diced tomatoes.
- Cheese Tip: Freshly shredded cheddar melts more smoothly than pre‑shredded cheese, which can make sauces grainy.
- Cream Swap: Heavy cream gives the richest texture, but you can use half‑and‑half or whole milk for a lighter version.
- Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 3–4 days. To freeze, place cooled pasta in a freezer‑safe container for up to 2 months. For best results, freeze without the cream and cheese, then stir those in fresh when reheating.
Wes says
Amazing! Loved the addition of the tomatoes! This is truly a weeknight winner.
Kris Longwell says
So good!