Creamy Beef and Shells
Servings: 4
Calories: 693kcal
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
Calories: 693kcal | Carbohydrates: 12g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 756mg | Potassium: 672mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1258IU | Vitamin C: 6mg | Calcium: 383mg | Iron: 4mg