Name: Creamy Beef and Shells
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 8 ounces medium pasta shells; 1 tablespoon olive oil; 1 pound ground beef; ½ medium onion, diced; 2 cloves garlic, minced; 1½ teaspoons Italian seasoning; 1 teaspoon paprika; ½ teaspoon mustard powder; 2 tablespoons all-purpose flour; 2 cups beef stock; 1 (15-ounce) can tomato sauce; ¾ cup heavy cream; 6 ounces extra-sharp cheddar cheese, shredded (about 1½ cups); Salt and pepper, to taste

I love how this Creamy Beef and Shells dish tastes like an elevated version of hamburger helper—one-pan, hearty, and loaded with flavor. Tender pasta shells swim in a rich tomato-beef sauce finished with melted cheddar. It’s comfort food at its best!

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly quick—25 minutes from start to finish—and it transforms basic ingredients into something memorable. I appreciate the creamy texture paired with robust flavors like paprika, mustard powder, and sharp cheddar. Plus, it’s a perfect family-friendly meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
½ medium onion, diced
2 cloves garlic, minced
1½ teaspoons Italian seasoning
1 teaspoon paprika
½ teaspoon mustard powder
2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) can tomato sauce
¾ cup heavy cream
6 ounces extra-sharp cheddar cheese, shredded (about 1½ cups)
Salt and pepper, to taste

Directions

I cook the pasta in a large pot of boiling salted water until al dente, then drain.
In a large skillet over medium-high heat, I warm the olive oil and brown the ground beef (3–5 minutes), drain the fat, and set it aside.
I add the diced onion to the same skillet and sauté until translucent (~2–3 minutes).
I stir in garlic, Italian seasoning, paprika, and mustard powder, cooking for about 1 minute.
I whisk in the flour until lightly browned (~1 minute).
I gradually whisk in beef stock and tomato sauce, bring it to a boil, then simmer until slightly thickened (6–8 minutes).
I stir in the cooked pasta, reserved beef, and heavy cream, heating everything through.
I add cheddar cheese and stir until melted; then I season with salt and pepper.
I garnish with fresh parsley and extra cheese if desired, and serve warm.

Servings and timing

Servings: 8
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Swap ground beef for diced Italian sausage, turkey, or chicken.
Adjust paprika for less heat or choose smoked paprika for depth.
Try mozzarella, Monterey Jack, Colby Jack, or a Mexican cheese blend instead of cheddar.
Replace heavy cream with half-and-half or milk if needed.

Storage/reheating

Fridge: I store cooled leftovers in an airtight container for up to 4 days.
Freezer: I cool completely, then store in an airtight container for up to 2 months.
Reheating: I thaw, then warm gently on the stovetop, adding a splash of stock or cream to loosen the sauce.

FAQs

What can I use if I don’t have heavy cream?

I usually use half-and-half or milk—though heavy cream makes the sauce richer.

Can I use a different type of cheese?

Absolutely—I’ve used mozzarella, Monterey Jack, Colby Jack, and even a Mexican blend. Parmesan on top works beautifully too.

What if I don’t have beef stock?

I sometimes use chicken or vegetable stock instead—it still tastes great.

Can I make this ahead of time?

Yes! I cook it through the sauce step, cool it, then refrigerate. When ready, I reheat the sauce and stir in pasta, beef, cream, and cheese.

How do I test for al dente pasta?

I bite a shell a minute or two before the package’s suggested time. If there’s a slight resistance but it’s tender, it’s al dente.

Conclusion

This Creamy Beef and Shells recipe is a delicious, easy-to-make twist on boxed meals. I appreciate the rich, cheesy tomato sauce and how it all comes together in under half an hour. It’s sure to become a staple in my weeknight dinner rotation—and hopefully yours too!