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Creamy Beef and Shells Dinner

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Creamy beef and shells is the go-to easy pasta dish that feels like a treat, but it’s super simple to make with ingredients you probably already have in your pantry. The combination of ground beef and tomato sauce is packed with flavor, and its great for reheating any leftovers. If you have kids, they will love this dish too (just make it mild instead)!

This pasta with meat sauce is just right for those nights when you want something quick and comforting after a long day at work. It’s not gourmet, but it definitely hits the spot! We’re using a few basic seasonings, and the outcome is fantastic.

Creamy beef and shells in a blue bowl

Essential Ingredients for Creamy Beef and Shells

Shells are perfect pasta for this dish, the little pockets are great for holding sauce and meat. Shells are the key for this beef and shells recipe but if you don’t have shells, penne or rigatoni would work too. The meat sauce will get trapped in the holes of the pasta.

Olive oil is what you’ll need for sautéing.

Onions and garlic, for flavor.

Lean ground beef is the way to go since it saves you from having to drain any fat.

Chili powder gives it that savory kick, but if you’re worried about spice, stick with mild.

Canned tomato sauce, which you might see called passata in other places, is essential.

Beef broth brings in some rich flavor.

Heavy cream adds a nice touch of luxury.

Measured Ingredients:

  • 8 ounces medium uncooked shells
  • 1 tablespoon light olive oil
  • 1/2 medium onion chopped
  • 1 pound lean ground beef
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 (14 ounce) can tomato sauce or crushed tomatoes
  • 1/3 cup beef broth
  • 1/4 cup heavy/whipping cream
  • Salt & pepper to taste
  • grated cheddar cheese or sour cream (optional for topping)

Directions:

Start by boiling some water for your pasta and cook it until it’s al dente, following the instructions on the package.

While the shells are cooking, heat up a skillet and sauté the onion in olive oil for about 5 minutes on medium heat (a little browning is perfect and flavorful).

Add in the beef and cook it until it’s browned, breaking it apart with your spoon as you go (this should take around 5 minutes). If there’s too much fat, just scoop out the excess.

Mix in the minced garlic and chili powder, followed by the tomato sauce and beef broth. Stir everything well and let it simmer for about 4-5 minutes (just lower the heat so it’s a gentle simmer). The meat sauce should thicken a bit, but make sure it doesn’t dry out.

Finally, stir in the cream and season with salt and pepper to taste. Let the cream heat up, then combine it with the drained pasta shells.

Top creamy beef and shells with shredded cheddar cheese or a dollop of sour cream!

How to Store and Reheat Leftovers

Keep any creamy beef and shells leftovers in a sealed container in the fridge for about 3-4 days.

When you’re ready to reheat, just warm it up in a saucepan on low heat. If the sauce needs a little liquid, add in a bit of cream or broth.

You may love this Creamy Herbed Three Bean Salad. Try our Simple Beef and Taco Pasta Recipe too! It’s easy and delicious!

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