There’s something incredibly comforting about a one-pan meal that brings together tender pasta, rich beef, and a luscious sauce all in one dish, which is exactly what this Creamy Beef and Shells Recipe offers. It’s a cozy, hearty dinner that feels like a warm hug after a long day, combining the ease of a simple skillet meal with the deliciousness of creamy textures and savory flavors. Whether you’re cooking for family or hosting friends, this recipe guarantees satisfying every craving for comfort food with ease and a touch of elegance.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, creating layers of flavor and texture that keep every bite exciting. The simplicity of the components is what makes the dish so approachable, yet the combination yields such vibrant taste and creaminess.
- 1 pound ground beef: This is the star protein that brings rich, savory depth to the dish.
- 1 medium onion, diced: Adds a subtle sweetness and aromatic base when sautéed.
- 2 cloves garlic, minced: Infuses the dish with fragrant warmth and a hint of spice.
- 1 cup uncooked large pasta shells: Perfect for soaking up the creamy sauce and holding onto every bit of flavor.
- 2 cups beef broth: Provides a hearty, flavorful liquid that helps cook the pasta and enrich the dish.
- 1 cup heavy cream: Creates the luscious, velvety texture that makes this meal indulgent.
- 1 cup shredded cheddar cheese: Adds a gooey, cheesy element that melts perfectly into the sauce.
- 1 cup frozen peas (optional): Offers a pop of color and a slight sweetness that balances the savory flavors.
- Salt and pepper to taste: Essential for seasoning and bringing out all the natural flavors.
- 1 tablespoon olive oil: For sautéing onions and garlic, adding richness at the start.
- 1 teaspoon Italian seasoning: A fragrant mix of herbs that elevates the flavor profile beautifully.
- Fresh parsley, chopped (for garnish): Adds brightness and a fresh contrast to the creamy sauce.
How to Make Creamy Beef and Shells Recipe
Step 1: Sauté Onions and Garlic
Start by heating olive oil in a large skillet over medium heat, then add the diced onion. Cook until the onion becomes soft and translucent, about 3 to 4 minutes. Next, toss in the minced garlic and give it just about 30 seconds to release its incredible aroma—this quick step lays the flavorful foundation for the dish.
Step 2: Brown the Ground Beef
Add the ground beef to the skillet and begin breaking it apart with your spatula. Cook it thoroughly until it’s nicely browned and no pink remains, which usually takes 6 to 8 minutes. If you notice any excess fat, carefully drain it off to keep the dish from becoming greasy but still rich.
Step 3: Season the Beef
Sprinkle in the Italian seasoning along with salt and pepper to taste. This combination brings an herby, savory character to the dish that complements the beef perfectly, enhancing the overall depth of flavor.
Step 4: Add Broth and Boil
Pour in the beef broth and turn up the heat to bring everything to a rolling boil. The broth not only flavors the meat but also forms the liquid base for cooking your pasta shells, making sure every element marries together.
Step 5: Cook the Pasta Shells
Once boiling, add the uncooked pasta shells directly into the skillet. Stir to combine, then cover the pan and reduce the heat to medium-low. Let it simmer for about 12 to 15 minutes, stirring occasionally, until the pasta reaches that perfect al dente texture—soft but still holding just the right bite.
Step 6: Stir in Cream and Cheese
With the pasta cooked, turn the heat down low and pour in the heavy cream. Stir it through the skillet until the dish starts feeling rich and silky. Gradually add the shredded cheddar cheese, folding it in gently as it melts, creating a creamy, cheesy sauce that clings to every shell.
Step 7: Add Peas and Final Warm-Up
If you want a touch of freshness and color, now is the time to stir in those frozen peas. Cook everything together for an additional 2 to 3 minutes, allowing the peas to warm through and the sauce to thicken slightly.
Step 8: Rest and Garnish
Remove the skillet from heat and let the dish sit for a couple of minutes—this resting step lets flavors meld and the sauce thicken just a bit more. Finish by sprinkling freshly chopped parsley over the top for a burst of herbal brightness and visual appeal.
How to Serve Creamy Beef and Shells Recipe
Garnishes
Fresh parsley isn’t just for looks—it adds a vibrant herbal note that cuts through the richness of the cream and cheese. You can also experiment with a light dusting of grated Parmesan or a sprinkle of crushed red pepper if you like a little heat.
Side Dishes
This recipe stands out on its own but pairs wonderfully with a crisp green salad dressed in a simple vinaigrette, or some steamed broccoli for a pop of green and a Vitamin boost. Garlic bread or a warm baguette also make perfect companions to soak up any leftover creamy sauce.
Creative Ways to Present
For a fun twist, serve the creamy beef and shells in individual oven-safe ramekins topped with extra cheese and broil for a few minutes until golden on top. Or, spoon it over a bed of fresh sautéed spinach for added texture and nutrition. The possibilities are endless when you want to keep this dish exciting!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Beef and Shells Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next day’s meal even more delicious.
Freezing
You can freeze this dish if you want to save some for later. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Keep in mind that the texture of the pasta might soften slightly upon thawing, but the taste remains fantastic.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking, or use a microwave with short bursts at medium power. If the sauce looks too thick, add a splash of milk or broth to bring back that creamy, luscious texture.
FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While large pasta shells are perfect for soaking up the sauce, you can swap them for elbow macaroni, penne, or even small rigatoni. Just adjust the cooking time accordingly to ensure the pasta cooks perfectly.
Is it possible to make this recipe vegetarian?
Yes, to make a vegetarian version, replace the ground beef with plant-based meat alternatives or sautéed mushrooms for a meaty texture, and use vegetable broth instead of beef broth. The flavor will still be rich and satisfying.
Can I use low-fat dairy instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk, but the sauce may be less thick and creamy. To maintain richness, you might consider adding a bit more cheese or a thickening agent like a flour slurry.
What other cheeses work well in this recipe?
Cheddar is classic for its sharpness and meltability, but feel free to experiment with mozzarella for a gooier texture, or Parmesan for more umami depth. A mix of cheeses can also create an irresistible cheesy blend.
Can I add more vegetables to this dish?
Definitely! Besides peas, chopped bell peppers, spinach, or zucchini can be wonderful additions. Just add them during the cooking stage compatible with their texture needs so they don’t get overcooked or limp.
Final Thoughts
This Creamy Beef and Shells Recipe has quickly become one of my go-to meals when I want something both comforting and simple. It hits all the right notes of creamy, cheesy, and hearty, making it perfect for weeknight dinners or casual gatherings. Trust me, once you give it a try, it’ll earn a special spot in your recipe rotation too. Let the cozy, creamy goodness take center stage at your table!
Print
Creamy Beef and Shells Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 35m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting one-pan dish featuring ground beef, tender pasta shells, and a rich cheddar cheese sauce, complemented by flavorful Italian seasoning and optional peas for added color and nutrition.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
Pasta and Liquids
- 1 cup uncooked large pasta shells
- 2 cups beef broth
- 1 cup heavy cream
Cheese and Seasonings
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef: Add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Season: Stir in the Italian seasoning and season with salt and pepper to taste.
- Add Broth and Boil: Pour in the beef broth and bring the mixture to a boil.
- Cook Pasta: Add uncooked pasta shells, stir well, cover, and reduce heat to medium-low. Simmer for 12-15 minutes, stirring occasionally, until pasta is al dente.
- Add Cream: Lower the heat and stir in the heavy cream to combine thoroughly.
- Add Cheese and Peas: Gradually mix in the shredded cheddar cheese until melted and creamy. If using, add frozen peas and stir well.
- Heat Through: Continue cooking for 2-3 minutes until everything is heated through.
- Garnish and Serve: Remove from heat and let sit for a couple of minutes. Garnish with freshly chopped parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less creamy.
- Optional peas can be swapped with other vegetables like spinach or diced carrots for variety.
- If you prefer a spicier dish, add red pepper flakes along with Italian seasoning.
- Make sure to stir occasionally when the pasta is cooking to prevent sticking to the skillet.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
