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Creamy Beef and Shells

If you love the nostalgic comfort of Hamburger Helper but want something richer and more flavorful, this Creamy Beef and Shells recipe is the answer. Ready in just 30 minutes, this cheesy, comforting pasta is perfect for busy weeknights and picky eaters alike.

Tender pasta shells soak up a luscious sauce made with ground beef, marinara, cream, and melted cheddar. It’s cozy, hearty, and guaranteed to become a family favorite.

Why You’ll Love This Recipe

  • Quick & easy: Dinner on the table in 30 minutes with simple steps.
  • Family-friendly: Cheesy pasta + savory beef = guaranteed crowd-pleaser.
  • Budget-friendly: Made with pantry staples—no fancy ingredients required.
  • Customizable: Easy to adapt with veggies, different cheeses, or even a swap of protein.

Ingredients You’ll Need

![ingredients arranged in bowls on a table]

This dish may remind you of Hamburger Helper, but it’s homemade, fresher, and so much better. The secret? A combination of heavy cream and sour cream for the creamiest sauce.

  • Pasta shells – Medium shells work best; they hold sauce beautifully.
  • Ground beef – 80/20 gives the perfect balance of flavor and juiciness.
  • Beef stock – Use low-sodium for flavor without too much salt.
  • Marinara sauce – Homemade or store-bought both work.
  • Heavy cream + sour cream – For a rich, silky sauce.
  • Cheddar cheese – Freshly shredded melts best.

How to Make Creamy Beef and Shells

  1. Cook pasta: Boil shells until al dente, then drain.
  2. Brown beef: Cook ground beef in a skillet, break it apart, and drain excess fat. Set aside.
    ![browning ground beef in a skillet]
  3. Build the sauce: Sauté onion and garlic, stir in flour, then slowly add beef stock. Stir in marinara, herbs, and seasonings. Let it simmer until slightly thickened.
    ![sautéing onion and garlic with flour]
  4. Bring it all together: Add pasta, beef, heavy cream, sour cream, and cheese. Stir until melted and creamy.
    ![mixing sour cream and cheese into creamy beef and shells]
  5. Serve: Garnish with parsley and enjoy warm.

Expert Tips

  • Pick the right beef: 80/20 ground chuck works best for flavor without too much grease.
  • Keep pasta al dente: It will continue cooking in the sauce, so don’t overboil.
  • Saucy is better: If pasta looks dry, add more marinara or stock.
  • Veggie boost: Sauté bell peppers, mushrooms, or zucchini along with onion for extra flavor.

Variations and Add-Ins

  • Swap the sauce: Try creamy vodka sauce instead of marinara.
  • Change the cheese: Pepper jack for spice, mozzarella for stretchiness, or Monterey jack for mild creaminess.
  • Different protein: Ground turkey, chicken, sausage, or pork work well.
  • Spicy kick: Add red pepper flakes, jalapeños, or buffalo sauce.
  • Make it lighter: Use Greek yogurt instead of sour cream.
  • Gluten-free: Use GF pasta and flour.
  • Bacon upgrade: Stir in crispy chopped bacon for extra indulgence.

Serving Suggestions

This dish pairs beautifully with:

  • Garlic breadsticks or crusty bread
  • Caesar salad or a simple green salad
  • Tangy pickles for contrast
  • For dessert: cannoli poke cake, lemon tiramisu, or gelato

Storing and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days. Add a splash of cream or stock when reheating.
  • Freeze: Freeze in portions for up to 2 months. Thaw overnight before reheating.
  • Make-ahead: Cook the sauce ahead and refrigerate. Just boil pasta and combine before serving.

Frequently Asked Questions

Why is my pasta soggy?
It’s likely overcooked. Boil shells just shy of al dente since they finish cooking in the sauce.

Can I use a different pasta shape?
Yes! Cavatappi, rigatoni, elbow macaroni, or shellbows also work well.

Do I need to drain the beef grease?
If using 80/20, leave a tablespoon or two for flavor. Too much fat will make the dish greasy, but extra-lean beef may taste dry.

Creamy Beef and Shells Recipe

Course: Main Course | Cuisine: American
Prep Time: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes
Servings: 6 | Calories: ~480

Ingredients

  • 8 oz medium pasta shells
  • 1 Tbsp olive oil
  • 1 lb ground beef (80/20)
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • 2 Tbsp all-purpose flour
  • 1 cup beef stock
  • 1 (15-oz) can marinara sauce
  • ¾ cup heavy cream
  • ¼ cup sour cream
  • Salt & pepper to taste
  • 1 ½ cups cheddar cheese, shredded

Instructions

  1. Cook pasta in salted water until al dente. Drain.
  2. Heat olive oil in a skillet. Brown ground beef, drain fat, and set aside.
  3. In the same skillet, cook onion 2 minutes. Add garlic and cook 1 minute.
  4. Stir in flour and cook for 1 minute.
  5. Slowly whisk in beef stock, then stir in marinara, herbs, and spices. Simmer until thickened (6–8 minutes).
  6. Add pasta, beef, and heavy cream. Stir until heated.
  7. Mix in sour cream and cheddar until melted and creamy.
  8. Serve hot, garnished with parsley.

This cozy, creamy pasta is the perfect blend of rich flavors and nostalgic comfort—like Hamburger Helper, but way better.