Creamy Beef and Shells (Printable)

Hearty beef and shell pasta in creamy tomato sauce, all cooked in one pot for easy weeknight dinners.

# Components:

→ Meat

01 - 1 lb ground beef (80/20 recommended)

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 oz medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 oz) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk

→ Cheese & Seasonings

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 tsp Italian seasoning
12 - 1/2 tsp paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes

→ Garnish

16 - 2 tbsp chopped fresh parsley

# Method:

01 - Cook ground beef in a large deep skillet or Dutch oven over medium-high heat, breaking up with a spoon until browned and cooked through. Drain excess fat if needed.
02 - Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
03 - Add pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir well to combine, ensuring pasta is submerged in the liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in heavy cream and whole milk. Simmer uncovered for 2–3 minutes to thicken slightly.
06 - Add cheddar and Parmesan cheeses, stirring until melted and sauce is creamy. Adjust seasoning if necessary.
07 - Remove from heat. Garnish with chopped parsley and crushed red pepper flakes if desired. Serve hot.

# Expert Advice:

01 -
  • The sauce naturally thickens as the pasta cooks, creating that perfectly clingy coating that usually takes way more effort and dirty dishes
  • Its the kind of meal that makes everyone assume you cooked all afternoon, but your secret is it was mostly hands-off simmering time
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks a tiny bit loose, dont panic. Itll be perfect by the time you serve.
  • I learned the hard way that the pot size matters. If your pan is too small, the liquid will boil over and make a mess of your stove.
03 -
  • Grate your own cheese. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into that silky sauce you want.
  • Reserve a little pasta water before the liquid fully absorbs. If your sauce ends up too thick, that starchy water will fix it right up.
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