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Creamy Beef and Shells

Category: Satisfying Main Dishes

This comforting dish combines browned ground beef with sautéed onions and garlic, simmered in a rich tomato and cream cheese sauce. The addition of mustard powder and hot sauce subtly enhances depth without overwhelming heat. Tender pasta shells are gently folded into the creamy mixture, creating a balanced texture and robust flavor. Fresh parsley garnishes add a fresh note, while optional sides like garlic bread with cheese complete the meal. Simple techniques and straightforward ingredients make this a satisfying dish for any night.

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Updated on Sun, 26 Oct 2025 19:58:15 GMT
A bowl of pasta with meat and cheese. Pin
A bowl of pasta with meat and cheese. | easydiyrecipes.com

Creamy Beef and Shells is the kind of comforting skillet dinner that always disappears quickly at my table There is something magical about the way tender pasta shells soak up a creamy tomato sauce loaded with ground beef and plenty of cheese This recipe is all about bringing familiar flavors together with a lush texture that is both cozy and satisfying

My family gave this meal rave reviews the first time I made it Now it is my go to when I want something hearty that feels a little special but does not take much work Putting this together always gets me in a good mood because it just smells amazing on the stove

Ingredients

  • Ground beef: Choose 85 to 90 percent lean for rich flavor and just the right amount of juiciness
  • Yellow onion: Adds sweetness and helps build the flavor base Dice it small for even cooking
  • Garlic: Fresh cloves boost the savory flavor Use firm unblemished heads
  • Tomato sauce: Go for a quality brand like Hunts for the best balanced taste
  • Tomato paste: Thickens the sauce and intensifies the tomato flavor Look for deep red paste in a metal tube
  • Cream cheese: Full fat gives the creamiest result Let it soften at room temperature for easier mixing
  • Cheddar cheese: Shred from the block for superior melt and sharp cheesy flavor I use yellow sharp cheddar
  • Pasta shells: Medium shells grab the sauce better than small ones Pick imported or bronze die pasta if you can
  • Beef broth: Helps everything simmer together and develops that luscious sauce
  • Half and half: Use for silkiness or substitute with whole milk in a pinch
  • Hot sauce: Just a dash wakes up flavors without making it spicy Texas Pete or your favorite classic brand
  • Worcestershire sauce: Adds savory tang and umami Look for one with high quality anchovy content
  • Mustard powder: Optional but adds background zip If you have it use English dry mustard for punch
  • Flour: Small amount thickens the sauce quickly Unbleached all purpose flour is best
  • Salt and black pepper: Essential for tasty balance always taste and adjust as you go
  • Fresh parsley: Chopped for garnish for a pop of color and freshness Pick bright green bunches

Step by Step Instructions

Prepare and Measure:
Begin by shredding your cheese and prepping all ingredients Set everything within arm’s reach Start heating a large pot of salted water for the pasta
Brown Ground Beef:
In a wide deep skillet over medium high heat add the ground beef Cook stirring and crumbling until it is halfway browned then add the onions Continue about 8 more minutes until the beef is no longer pink and the onions are soft Drain off any extra fat
Build Flavor Base:
Add minced garlic directly to the pan and cook for about 1 minute until very fragrant Add the hot sauce Worcestershire sauce flour mustard powder salt and black pepper Stir well for at least 1 minute so the beef takes on these flavors and loses any raw flour taste
Simmer Sauce:
Pour in the beef broth using a silicone spatula to scrape up all the brown bits at the bottom for more taste Mix in tomato sauce tomato paste and dollops of softened cream cheese Let the sauce bubble on medium low Stir occasionally until the cream cheese fully melts This takes about 5 minutes Meanwhile cook the pasta shells in the boiling water until just barely al dente
Add Dairy and Cheese:
Turn the skillet heat to low Slowly pour in the half and half stirring constantly until the sauce is velvety Remove skillet from the heat bit by bit stir in the shredded cheese until it is melted and gorgeously smooth Do not rush this step
Combine and Finish:
Drain the cooked pasta shells and add straight to the sauce Toss until every shell is coated in creamy sauce Sprinkle with fresh parsley Taste once more for seasoning Serve hot with a side of cheesy garlic bread if desired
A bowl of pasta with meat and spinach. Pin
A bowl of pasta with meat and spinach. | easydiyrecipes.com

Cream cheese might be my favorite ingredient here I love how it makes the sauce cling to every nook and cranny of the shells When I was a kid my mom used to sneak cream cheese into all kinds of sauces and now I see why It is pure silky comfort

Storage Tips

Let leftovers cool to room temperature before storing Transfer to an airtight container and refrigerate up to four days This dish reheats well on the stove with a splash of milk to restore creaminess For freezing portion into freezer safe containers freeze up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

You can swap ground beef for turkey or chicken if beef is not available Cream cheese can be replaced with mascarpone or neufchâtel for a lighter feel Any small shape pasta like rotini or farfalle works if shells are not on hand If you are out of tomato paste add two extra tablespoons of tomato sauce instead

Serving Suggestions

Pair Creamy Beef and Shells with garlic bread or a buttered baguette for maximum comfort A crisp salad of greens dressed with balsamic vinaigrette balances all the richness For something extra scatter more shredded cheddar or chopped parsley over each bowl right before serving

A bowl of pasta with meat and cheese. Pin
A bowl of pasta with meat and cheese. | easydiyrecipes.com

Cultural and Historical Context

Creamy beef and shells draws inspiration from classic American casserole culture and old school hamburger helper style skillets With roots in both Italian American pasta bakes and postwar home cookery this dish delivers nostalgia along with hearty eating Its wonderful balance of convenience and homey flavor is why it continues to be a family favorite for generations

Recipe FAQs

→ Can I use different pasta types?

Yes, rotini, farfalle, or fusilli are great alternatives offering varied textures while holding the sauce well.

→ What role does mustard powder play?

Mustard powder adds subtle tang and depth, balancing the creamy tomato base without overpowering the flavors.

→ Is hot sauce spicy in this dish?

The hot sauce enhances overall flavor complexity without making the dish noticeably spicy.

→ Why use cream cheese in the sauce?

Cream cheese creates a smooth, velvety texture and enriches the tomato sauce with a mild, tangy creaminess.

→ How can I make the cheese melt better?

Shredding cheese from a block ensures better melting and creamier consistency compared to pre-shredded options.

→ Can tomato paste be omitted?

Tomato paste adds thickness and concentrated flavor, but the dish will still turn out tasty without it.

Creamy Beef and Shells

Savory beef and tender pasta shells combined in a creamy tomato sauce with melted cheese.

Prep Time
15 min
Cook Time
20 min
Total Time
35 min
By: Evelyn

Category: Main Dishes

Skill Level: Easy

Cuisine: American

Yield: 4 Servings (4 servings)

Dietary Preferences: ~

Ingredients

→ Protein

01 450 grams ground beef

→ Vegetables and Aromatics

02 1 medium onion, finely chopped
03 2 cloves garlic, minced

→ Sauce Components

04 240 ml tomato sauce
05 2 tablespoons tomato paste
06 120 ml beef broth
07 56 grams cream cheese, softened
08 120 ml half and half
09 1 teaspoon Worcestershire sauce
10 1/4 teaspoon hot sauce (Texas Pete preferred)
11 1/4 teaspoon ground mustard powder (optional)
12 1 tablespoon all-purpose flour

→ Pasta

13 225 grams medium pasta shells

→ Cheese

14 113 grams sharp cheddar cheese, shredded

→ Garnish

15 Fresh parsley, chopped (to taste)

Steps

Step 01

Shred the cheddar cheese and finely chop onion and garlic. Begin heating a large pot of salted water for the pasta shells.

Step 02

Heat a skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon. When beef is halfway cooked, add chopped onions and cook until softened. Drain excess fat.

Step 03

Stir minced garlic into the beef mixture and cook for 1 minute. Add hot sauce, Worcestershire sauce, ground mustard powder (if using), and all-purpose flour. Cook, stirring constantly, for another minute to incorporate.

Step 04

Pour in beef broth and scrape the bottom of the skillet with a silicone spatula to lift any browned bits. Stir in tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer gently while you cook the pasta.

Step 05

Add pasta shells to the boiling water and cook for 7 to 8 minutes or according to package instructions until al dente. Drain and set aside.

Step 06

Reduce heat to low and stir half and half into the sauce. Remove the skillet from heat and gradually fold in the shredded cheddar cheese until melted and fully incorporated.

Step 07

Add the drained pasta shells to the sauce and gently stir to combine.

Step 08

Top with freshly chopped parsley and serve immediately, ideally accompanied by garlic bread with cheese.

Notes

  1. For best flavor, shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents affecting melt quality.
  2. Hot sauce enhances the overall taste without adding noticeable heat.
  3. Tomato paste improves sauce thickness and depth of flavor but can be omitted if unavailable.
  4. Various pasta shapes like rotini or farfalle can be substituted for shells.

Tools Required

  • Large pot for boiling pasta
  • Large skillet
  • Silicone spatula
  • Grater for cheese

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains dairy and gluten

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 580
  • Fats: 30 g
  • Carbohydrates: 45 g
  • Proteins: 32 g