If you love quick, comforting dinners but want something a bit more special than the usual, this Creamy Beef and Shells recipe is for you. It’s a delicious upgrade from the classic hamburger helper — rich, cheesy, and packed with flavor — ready in just 30 minutes. Perfect for busy weeknights, and guaranteed to be a hit with kids and adults alike!
Why You’ll Love This Recipe
- Quick and easy: From start to finish, this meal comes together in under half an hour with minimal fuss.
- Comfort food at its best: Tender pasta, savory beef, and creamy cheese make it a warm, satisfying dish.
- Versatile: Customize it with your favorite veggies, cheeses, or protein swaps.
- Budget-friendly: No fancy ingredients or tools needed, making it perfect for everyday cooking.
Ingredients You’ll Need
- Medium pasta shells (they’re perfect for holding sauce and beef)
- Ground beef (80/20 is ideal for flavor and fat balance)
- Beef stock (low-sodium adds depth without too much salt)
- Marinara sauce (homemade or store-bought)
- Heavy cream and sour cream (these create a luxuriously creamy sauce)
- Fresh onion and garlic for flavor
- Cheddar cheese (freshly shredded for the best melt and taste)
- Italian seasoning, parsley, oregano, smoked paprika, flour, salt, and pepper
How to Make It
- Cook the pasta: Boil the shells in salted water until just al dente, then drain.
- Brown the beef: In a skillet over medium-high heat, cook the ground beef until nicely browned. Drain excess fat, keeping about 1-2 tablespoons for flavor.
- Sauté aromatics: In the same pan, cook diced onion until soft, then add garlic and cook until fragrant.
- Make the sauce: Sprinkle in flour and cook briefly to remove raw taste. Slowly whisk in beef stock, then stir in marinara sauce and seasonings. Let it simmer until thickened.
- Combine: Add the cooked pasta and beef back to the skillet. Stir in heavy cream, then sour cream, and finally fold in shredded cheddar until melted and creamy.
- Serve immediately with a sprinkle of fresh parsley if desired.
Pro Tips
- Use 80/20 ground beef for the best flavor without too much grease.
- Cook pasta just al dente to avoid sogginess when combined with the sauce.
- Drain beef fat, leaving a tablespoon or two for extra richness.
- Add diced bell peppers, zucchini, or carrots sautéed with onion for extra nutrition and texture.
- For a spicy kick, add jalapeños, red pepper flakes, or even a splash of buffalo sauce.
Variations and Add-Ins
- Swap marinara for a creamy vodka sauce for a rich twist.
- Try other cheeses like pepper jack, Monterey jack, or mozzarella for different flavor profiles.
- Substitute sour cream with cream cheese or Greek yogurt if needed.
- Swap ground beef for turkey, chicken, pork, or sausage for variety.
- Make it gluten-free with gluten-free flour and pasta.
- Add crispy bacon for a smoky, savory boost.
Serving Suggestions
Serve this creamy pasta alongside homemade breadsticks and a fresh Caesar salad. For a fun twist, pair it with tangy bread-and-butter pickles or fresh avocado slices with tortilla chips. Finish off with an Italian-inspired dessert like lemon tiramisu or gelato.
Storing Leftovers
- Refrigerate: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of cream or stock to keep it saucy.
- Freeze: Freeze portions for up to a few weeks. Thaw overnight before reheating to keep pasta intact.
- Make-ahead: Prepare the sauce in advance and freeze it separately, then add freshly cooked pasta when ready to serve.
Frequently Asked Questions
Can I use a different pasta shape?
Yes! Shells are ideal, but cavatappi, rigatoni, elbow macaroni, or shellbows work great too.
Why is my pasta soggy?
Overcooking pasta causes sogginess. Cook shells just shy of al dente, rinse with cold water, and keep moist before mixing with sauce.
Should I discard the beef grease?
If your beef is very fatty (like 70/30), drain most of the grease. For 80/20 beef, leave 1-2 tablespoons for flavor.
More Pasta Recipes You’ll Love
- The BEST Taco Pasta
- Spinach Ricotta Stuffed Shells
- Cheesy Cheeseburger Stuffed Shells
- Instant Pot Tuscan Chicken Pasta
Creamy Beef and Shells Recipe
Ingredients:
- 8 oz medium pasta shells
- 1 lb ground beef (80/20)
- 1 cup beef stock (low sodium)
- 1 cup marinara sauce
- ½ cup heavy cream
- ¼ cup sour cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 1 tsp flour
- Salt and pepper, to taste
- 1-2 tbsp olive oil or beef fat (from cooking)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef. Drain excess fat, leaving about 1-2 tablespoons.
- Add diced onion to the skillet and sauté until softened, about 3-4 minutes. Add garlic and cook 1 minute more.
- Sprinkle flour over the beef mixture and stir well. Cook for 1 minute to remove raw flour taste.
- Slowly whisk in beef stock, then stir in marinara sauce, Italian seasoning, smoked paprika, salt, and pepper. Simmer until sauce thickens, about 5 minutes.
- Stir in heavy cream and sour cream until smooth.
- Add cooked pasta and shredded cheddar cheese to the skillet. Stir until cheese melts and everything is well combined.
- Serve hot, garnished with chopped parsley if desired.