Creamy Beef and Shells

Creamy Beef and Shells is the kind of comforting dinner that feels both hearty and wonderfully familiar. Tender pasta shells are coated in a rich, velvety cheese sauce and tossed with seasoned ground beef, creating a satisfying meal that comes together in one pot with simple pantry ingredients.

The small shells are especially perfect for this recipe because their shape catches the creamy sauce and little bits of beef in every bite. A touch of tomato adds brightness and depth, while garlic, onion, Italian seasoning, and cheese bring everything together into a warm, savory dish.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 can (14–15 ounces) tomato sauce
• 3 cups beef broth
• 2 cups medium pasta shells
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh parsley, optional

Step-by-Step Method

1. Brown the beef

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula.

Cook for about 5–7 minutes, stirring occasionally, until the beef is thoroughly browned and no longer pink.

If there is a large amount of excess grease, carefully drain some of it, leaving a little behind for flavor.

2. Cook the onion and garlic

Add the diced onion to the browned beef. Cook for approximately 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the minced garlic and cook for another 30–60 seconds. Be careful not to let the garlic burn, as it can become bitter.

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