Creamy Beef and Shells
A cozy, family-friendly dinner made with tender pasta shells, savory ground beef, and a rich, creamy cheese sauce. This creamy beef and shells recipe comes together quickly and delivers comforting flavor in every bite—perfect for busy weeknights.
Ingredients
For the Pasta
- 12 oz medium pasta shells
- Water for boiling
- Salt for pasta water
For the Beef and Sauce
- 1 lb ground beef
- 1 tbsp olive oil or butter
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup milk or half-and-half
- ¾ cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tsp paprika
- ½ tsp black pepper
- ¾ tsp salt adjust to taste
Optional Add-Ins
- 1 tbsp tomato paste
- ½ tsp Italian seasoning
- Red pepper flakes to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil or butter in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add diced onion to the skillet and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Reduce heat to medium-low. Pour in milk and cream, stirring gently to combine.
- Add paprika, salt, and black pepper. Stir until the sauce begins to thicken slightly.
- Gradually add shredded cheddar and mozzarella, stirring constantly until melted and smooth.
- Add cooked pasta shells to the sauce. Stir gently to coat evenly. Use reserved pasta water as needed to loosen the sauce.
- Taste and adjust seasoning. Remove from heat and let rest for 2–3 minutes before serving.
- Garnish with fresh parsley if desired and serve warm.
Notes
For a lighter version, use whole milk and reduce the cheese slightly.
Add spinach or peas at the end for extra color and nutrients.
Avoid high heat after adding cheese to prevent grainy sauce.
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