Name: Creamy Beef and Shells Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces uncooked medium-size shells; 1 Tablespoon olive oil; 1 pound lean ground beef; ½ medium yellow onion, diced; 3 cloves garlic, minced; ½ teaspoon Kosher salt; ½ teaspoon freshly cracked black pepper; 1 teaspoon chili powder; 14 ounce can tomato sauce; 1 Tablespoon Worcestershire sauce; ½ cup beef broth; ½ cup heavy whipping cream; ¼ cup freshly shredded parmesan cheese, plus more for garnish; Fresh chopped parsley

Jump to Recipe· 3.9 from 3 reviews

I absolutely love sharing this Creamy Beef and Shells Recipe because it brings together everything I crave on a busy night: tender pasta shells wrapped in a luscious cheesy sauce, hearty ground beef seasoned just right, and a comforting warmth that feels like a big, delicious hug. It’s one of those go-to dishes in my kitchen when I want something satisfying with minimal fuss but maximum flavor. Every time I make it, the kitchen fills with an inviting aroma that’s impossible to resist — and the best part is, it’s ready in just 30 minutes!

Why You’ll Love This Creamy Beef and Shells Recipe

What really makes this recipe stand out for me is the perfect balance of flavors. The ground beef is seasoned with just the right mix of chili powder, garlic, and Worcestershire sauce to give it depth without overpowering the creaminess. When you stir in the heavy cream and freshly shredded Parmesan, the sauce transforms into this silky, indulgent coating that clings to every pasta shell beautifully. I find the flavor profile both comforting and exciting, a little creamy, a little savory, and totally crave-worthy.

The ease of preparation is another huge win. With only a handful of ingredients and straightforward steps, this dish fits perfectly into my weeknight routine — even on days when I’m running low on time. Whether I’m cooking for my family or hosting friends, I know this meal will impress without keeping me tied to the stove. Plus, it’s hearty enough to serve as the centerpiece for casual dinners but elegant enough for a cozy weekend gathering. It truly is one of my favorite recipes to fall back on.

Ingredients You’ll Need

A white bowl filled with three layers of pasta shells covered in a thick, brownish-red meat sauce. The pasta is a warm yellow color and looks soft, while the meat sauce is chunky and mixed evenly throughout. Small green herb leaves are scattered on top for garnish, with one fresh green basil leaf placed near the center. A silver spoon is partially visible on the right side inside the bowl. The bowl sits on a blue cloth with a wooden background replaced by a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Creamy Beef and Shells Recipe are delightfully simple, yet each one plays an essential role. From the tender pasta shells that soak up the sauce to the flavorful blend of spices and rich cream, every component is key to delivering that melt-in-your-mouth satisfaction and vibrant color you want on the plate.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Uncooked medium-size shells: Perfect for holding that creamy sauce in every bite.
Olive oil: Adds richness and helps brown the beef evenly.
Lean ground beef: Provides hearty protein and a savory, meaty flavor.
Diced yellow onion: Offers sweetness and depth when sautéed.
Minced garlic: Infuses the dish with aromatic warmth.
Kosher salt and freshly cracked black pepper: Essential for seasoning and balancing flavors.
Chili powder: Brings a subtle smoky heat that livens up the dish.
Tomato sauce: Adds a tangy base and vibrant color.
Worcestershire sauce: Offers umami richness that elevates the beef flavor.
Beef broth: Deepens the savory notes and keeps the sauce luscious.
Heavy whipping cream: Creates that signature creamy texture everyone loves.
Freshly shredded Parmesan: Melts into the sauce adding sharp, nutty goodness.
Fresh chopped parsley: Adds a bright, fresh garnish to finish the dish.

Directions

Step 1: Cook the pasta shells according to the package directions until al dente, which usually takes about 8 to 10 minutes. When they are perfectly tender but still have a slight bite, drain them and set aside while you prepare the sauce.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spatula as it browns evenly. Once it’s nicely browned, drain off most of the fat to keep the dish from being greasy.

Step 3: Add the diced yellow onion to the skillet and sauté on medium heat for about 5 minutes until softened and translucent. Stir in the minced garlic, kosher salt, freshly cracked black pepper, and chili powder, cooking for an additional minute until fragrant but not burnt.

Step 4: Pour in the tomato sauce, Worcestershire sauce, and beef broth. Let the mixture cook, stirring occasionally, for 5 minutes so the flavors meld and the sauce thickens slightly.

Step 5: Stir in the heavy whipping cream and cook for 2 more minutes until the sauce becomes creamy and heated through. Then, add the drained pasta shells, tossing everything together so the shells are fully coated.

Step 6: Mix in the freshly shredded Parmesan cheese right at the end to melt into the sauce for that irresistible cheesy finish. Garnish with chopped fresh parsley and more Parmesan if you like, then serve immediately while hot.

Servings and Timing

This Creamy Beef and Shells Recipe serves 6 hearty portions — perfect for a family dinner or meal prepping for the week. Prep time is about 10 minutes, mostly chopping and gathering your ingredients. The cook time is roughly 20 minutes, making the total time just around 30 minutes from start to finish. There’s no resting time needed, so you get a comforting, hot meal on the table quickly and effortlessly.

How to Serve This Creamy Beef and Shells Recipe

A white bowl filled with small shell pasta coated in a thick, creamy orange sauce mixed with small pieces of cooked ground meat. The pasta shells have a smooth texture with shiny sauce covering them. A silver spoon holds a close-up portion of the pasta and meat above the bowl, showing the rich and creamy texture clearly. There are small bits of green herb garnish on top and around the bowl, placed on a white marbled surface. In the background, a blurred pepper grinder and another white bowl with the same dish can be seen. Photo taken with an iphone --ar 4:5 --v 7

I like to serve this dish piping hot because the creamy sauce is at its best when warmed through and velvety smooth. It pairs beautifully with a crisp side salad, something bright like arugula with lemon vinaigrette to cut through the richness. Roasted or steamed vegetables such as broccoli or green beans are also wonderful companions for adding texture and color on the plate.

For a finishing touch, I sprinkle extra freshly chopped parsley and some more Parmesan right on top before serving. This simple garnish adds freshness and a pop of color that instantly elevates the presentation. When plating, I tend to scoop generous portions, letting any extra sauce pool beneath the pasta shells — it looks inviting and feels indulgent.

If you’re serving drinks, a chilled glass of medium-bodied red wine like Merlot or a fruity Zinfandel complements the beef beautifully. For non-alcoholic options, I love sparkling water with a squeeze of lime or a lightly sweetened iced tea. This Creamy Beef and Shells Recipe fits any occasion from weeknight family dinners to casual gatherings with friends, and leftovers taste great the next day too if you have any!

Variations

One of the things I enjoy most about this Creamy Beef and Shells Recipe is how adaptable it is. If you want a lighter version, swapping out heavy cream for half-and-half or even Greek yogurt at the end can create a tangier but still creamy sauce. Using ground turkey or chicken instead of beef works well too — just season liberally to keep that rich flavor.

If you’re looking for a gluten-free option, you can easily substitute the pasta shells with a gluten-free pasta variety, which will still soak up the sauce nicely. For a vegan twist, you’d need to swap the beef with plant-based crumbles, replace the heavy cream with coconut cream or cashew cream, and use a vegan Parmesan alternative. It changes the profile but keeps the essence of creamy, satisfying comfort food.

For extra flavor variations, I sometimes add sautéed mushrooms or a handful of fresh spinach just before stirring in the cream — these boost the earthiness and add layers of texture. Another fun option is to sprinkle some crushed red pepper flakes if you like a bit more heat. I’ve even switched up the cooking method by finishing this dish in the oven with a light layer of mozzarella on top to get a bubbly, golden crust.

Storage and Reheating

Storing Leftovers

When I have leftovers, I let the Creamy Beef and Shells cool completely to room temperature before transferring it into airtight containers. Stored in the refrigerator, it keeps well for up to 3 days. Using glass containers with tight-fitting lids works best to preserve the flavors and prevent any fridge odors from seeping in. Before reheating, I give it a gentle stir to redistribute the sauce.

Freezing

This dish freezes fairly well, although the pasta may become a bit softer after thawing. To maintain the best texture, I sometimes freeze the sauce separately in freezer-safe containers and cook fresh pasta when ready to eat. If freezing the complete dish, place it in an airtight container or freezer bag, pressing out as much air as possible. It will keep nicely in the freezer for up to 3 months.

Reheating

When reheating, I prefer warming it gently on the stove over medium-low heat to prevent curdling or drying out the sauce. Adding a splash of beef broth or a bit more cream helps loosen the sauce and brings back that rich, creamy texture. Avoid high heat settings or microwaving uncovered for long periods, as that can toughen the beef and dry out the pasta. Stir frequently and heat until just warmed through, then enjoy!

FAQs

Can I use a different type of pasta for this Creamy Beef and Shells Recipe?

Absolutely! While medium-sized shells are perfect for capturing the sauce, you can substitute with other pasta shapes like penne, rotini, or even elbow macaroni. Just be sure to cook them al dente so they hold up well when tossed with the creamy beef sauce.

Is it okay to use ground beef with a higher fat content?

You can, but I recommend draining the excess fat thoroughly after browning to avoid a greasy final dish. Lean ground beef keeps the texture lighter and lets the flavors shine without being overly heavy.

Can I prepare this recipe ahead of time?

Yes! You can cook the pasta and sauce separately and store each in the refrigerator for up to one day before combining and reheating. This also helps prevent the pasta from becoming too soft or mushy if you’re making it in advance.

Will this dish be good for meal prepping?

Definitely. This recipe keeps well in the fridge and makes for satisfying leftovers. Just be mindful that pasta can absorb sauce over time, so add a splash of broth or cream when reheating to refresh the texture and flavor.

Can I add vegetables to make it healthier?

Yes! I like tossing in some spinach, mushrooms, or bell peppers while cooking the onions for extra nutrients and flavor. These additions blend seamlessly with the creamy beef sauce and add lovely color and texture.

Conclusion

If you’re craving a comforting, flavorful dinner that’s easy to make but feels special, this Creamy Beef and Shells Recipe is a winner in my book. I’m excited for you to try it and see how quickly it becomes a favorite in your home too. It delivers that perfect mix of hearty, creamy, and cheesy that just feels like happiness on a plate. Enjoy every delicious bite!