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Creamy Beef and Shells

Creamy beef and shells with jumbo shell pasta coated in a rich, orange-tinted beefy cream sauce. Ground beef and melted sharp cheddar pool in every crevice for a comforting one-pot weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 725
Ingredients Equipment Method Notes

Ingredients
  

Beef and pasta
  • 1 lb ground beef Use 80–90% lean for best flavor; drain excess fat after browning.
  • 1 onion Dice finely so it softens quickly in the skillet.
  • 3 garlic Minced for even distribution.
  • 2 cup shell pasta Medium shell pasta; cook time assumes dry pasta.
  • 2 cup beef broth Adds body and helps the shells cook in the same pot.
  • 1 can (14.5 oz) diced tomatoes Use canned diced tomatoes.
  • 1 can (10 oz) Rotel tomatoes with green chiles Adds heat and tang.
  • 1 cup heavy cream Stir in at the end to prevent curdling.
  • 1 tsp Italian seasoning Dried seasoning for a classic blend.
  • 1 tsp smoked paprika Adds a warm smoky note and deeper color.
  • salt To taste.
  • black pepper To taste.
  • 1.5 cup sharp cheddar cheese Shred fresh for smooth melting.

Equipment

  • 1 sheet pan

Method
 

Brown the beef and build flavor
  1. Brown ground beef in a large deep skillet over medium-high heat, breaking it apart, then drain excess fat.
  2. Add diced onion and cook for 3 minutes until softened, then add garlic and cook 1 more minute.
Cook the shells in the sauce
  1. Add uncooked shells, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper and stir to combine.
  2. Bring to a boil, reduce heat to medium-low, cover, and cook for 12–15 minutes until pasta is tender and most liquid is absorbed.
Finish with cream and cheddar
  1. Stir in heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens.
  2. Remove from heat, stir in shredded cheddar until fully melted, and serve immediately.

Notes

Pro tip: Shred the cheddar and add it off-heat so it melts into a smooth, creamy sauce instead of turning grainy. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of beef broth or water to loosen the sauce. Freezing is not recommended because cream sauces can separate after thawing. For a lighter version, use half-and-half plus reduced-fat cheddar (the sauce will be thinner and less rich, but still flavorful).