Creamy Beef and Shells

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 693kcal

Author: Kris Longwell

Creamy Beef and Shells is a hearty pasta dish with tender shells, savory ground beef, and a rich, cheesy tomato cream sauce—comfort food made easy. An instant family favorite!

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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

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

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.

Nutrition