Easy Creamy Beef and Shells – If you need a quick, cozy dinner that’ll please everyone, this Easy Creamy Beef and Shells Recipe is it. Imagine tender pasta shells, savory beef, and a creamy sauce loaded with marinara and cheddar. It’s hearty, it’s cheesy, and it’s ridiculously satisfying. You hungry yet?
The first time I tried this recipe, I just wanted something comforting without spending hours in the kitchen. My husband? Pasta lover. My little one? Obsessed with anything cheesy. So I took a chance, threw it together, and hoped for the best. When they both went back for seconds, I knew it was a hit. Now it’s one of those go-to dinners that’s always a crowd-pleaser, especially on busy nights when we just want something warm and delicious.
What makes this Easy Creamy Beef and Shells truly special?
This dish is basically comfort in a bowl. Creamy, cheesy, and full of flavor from the beef, marinara, and a dash of spices. And it’s so easy—minimal prep, quick cooking, and all done in one skillet (minus the pasta). It’s rich enough to feel indulgent but straightforward enough to make any night of the week. Perfect for cozy nights, family dinners, or whenever you’re craving something that feels like a warm hug in a bowl!
What You Need To Make This Easy Creamy Beef and Shells Recipe?
Pasta Shells: Shells are perfect here because they soak up all the sauce, giving you a little burst of flavor in each bite. Medium ones are great—not too big, not too tiny, just right for holding onto that creamy sauce.
Ground Beef: This is where the heartiness kicks in. Ground beef gives that savory, comforting base that fills you up. Just drain off any extra fat, so the sauce stays smooth and doesn’t get oily.
Sweet Onion and Garlic: These two? Essential for layering in flavor. The onion’s mild sweetness and the warmth from the garlic create a simple but delicious start to the sauce.
Italian Seasoning, Parsley, Oregano, Smoked Paprika: These spices are the secret to that “slow-cooked” flavor without the wait. A little herby depth from the Italian seasoning, a hint of earthiness from oregano, and that slight smoky touch from the paprika make the sauce taste incredible.
Heavy Cream and Sour Cream: Heavy cream makes the sauce rich, but not overly heavy, while the sour cream adds a little tang that keeps it from feeling too rich. Together, they balance out the flavors beautifully.
Cheddar Cheese: Freshly grated cheddar melts right into the sauce, giving it that gooey, comforting feel. It’s what makes the dish cozy and extra delicious.
Steps To Make Easy Creamy Beef and Shells:
Cook the Pasta: Start by boiling your pasta shells in a big pot of salted water—just follow the package instructions. Once they’re tender, drain them and set them aside for later.
Brown the Beef: Heat up the olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spoon as it cooks. Let it brown for about 3–5 minutes, until there’s no pink left. Drain off any extra fat, then scoop the beef out of the skillet and set it aside.
Sauté the Onion and Garlic: In the same skillet, add the diced onion and cook it for about 2 minutes, stirring occasionally so it doesn’t stick. Then toss in the minced garlic and cook for another minute until everything smells amazing.
Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about a minute until it’s lightly golden. This will help thicken the sauce.
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Add Liquids and Spices: Slowly pour in the beef stock, whisking as you go to keep things smooth. Then add the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika. Stir everything together until it’s all combined.
Simmer the Sauce: Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 6–8 minutes. Stir every now and then until the sauce thickens up a bit.
Add the Pasta and Beef: Put the cooked pasta and browned beef back into the skillet, stirring until everything’s coated in the sauce.
Make it Creamy: Stir in the heavy cream and let it heat through for a couple of minutes. Add a little salt and pepper to taste, then stir in the sour cream.
Cheese Time: Finally, fold in the cheddar cheese and let it melt, stirring for another 1–2 minutes until the sauce is creamy and cheesy.
Serve: Dish it up hot, sprinkle with a little parsley if you want, and enjoy this cozy bowl of creamy beef and shells!
Tip:
For the creamiest, most flavorful sauce in this Easy Creamy Beef and Shells Recipe, use freshly grated cheddar cheese instead of pre-shredded. Freshly grated cheese melts much better because it doesn’t have the anti-caking agents that pre-shredded cheese does, which can make the sauce feel grainy. Also, when adding the cheese, make sure the sauce is on low heat and stir gently. This helps the cheese melt smoothly into the sauce without separating. And here’s a bonus: if you want the sauce extra thick, let it simmer a few extra minutes after adding the flour, giving it a bit more time to thicken up before you add the pasta and beef.
Frequently Asked Questions:
Can I make this ahead of time?
Yes, you can! This dish reheats well, so feel free to make it a day ahead. Just store it in the fridge in an airtight container. When reheating, add a splash of milk or beef stock to help bring the sauce back to its creamy texture, and reheat slowly on the stove or in the microwave.
Can I use a different type of cheese?
Absolutely! Cheddar adds that classic comfort flavor, but you can switch it up with mozzarella, gouda, or even a blend of Italian cheeses for something a bit different. Just remember that each cheese melts differently, so adjust cooking time as needed for the perfect creamy texture.
Is there a lighter option than heavy cream?
If you’re looking to lighten it up, try using half-and-half or even whole milk instead of heavy cream. The sauce will be a bit thinner, but you’ll still get that creamy feel. Adding a touch more sour cream can help boost the creaminess if you go this route.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Creamy Beef and Shells Recipe
Ingredients
- 8 oz medium pasta shells
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small sweet onion finely diced
- 5 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tbsp all-purpose flour
- 1 c beef stock
- 1 15 oz can marinara sauce
- 3/4 c heavy cream
- 1/4 c sour cream
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 c freshly grated cheddar cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil, then add the pasta shells. Follow the package directions and cook the shells until they’re just al dente—tender but with a little bite. Once they’re done, drain them well and set aside.
- Brown the Beef: Warm up a bit of olive oil in a large skillet over medium-high heat. Toss in the ground beef and break it up with a spoon as it cooks. Let it brown for about 3–5 minutes until no pink remains. Pour off any extra fat, then scoop the beef onto a plate and set it aside.
- Sauté Onion and Garlic: Using the same skillet, add the diced onion and cook for about 2 minutes, stirring often so it doesn’t stick. Add the minced garlic and cook for another minute, just until you start to smell that delicious garlic aroma.
- Make the Roux: Sprinkle the flour over the onions and garlic and stir constantly for a minute. This will give the sauce a little thickness and a golden color.
- Add Liquids and Seasonings: Slowly pour in the beef stock, whisking as you go to keep the sauce smooth. Add the marinara sauce and stir in the Italian seasoning, parsley, oregano, and smoked paprika. Give it a good stir, making sure all the ingredients are well blended.
- Simmer the Sauce: Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 6–8 minutes. Stir occasionally, and let it thicken up a bit.
- Combine Pasta and Beef: Add the cooked pasta and browned beef back to the skillet. Stir well so everything is coated in that creamy sauce.
- Add the Dairy: Pour in the heavy cream and let it heat through for 1–2 minutes. Taste and season with salt and pepper if needed, then stir in the sour cream for an extra creamy touch.
- Melt the Cheese: Finally, add the grated cheddar and stir until it’s fully melted and the sauce is smooth and cheesy, about 1–2 more minutes.
- Serve: Dish up this cozy bowl of creamy beef and shells right away, and sprinkle with a little parsley if you like. Enjoy every bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
So good! I forgot the sour cream but it was still delicious! Thanks for sharing!