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Creamy Beef and Shells

Creamy Beef and Shells

A go-to for hectic weeknights, this Creamy Beef and Shells is a simple, one-pan comfort food that comes together in under 30 minutes. The magic lies in its simplicity—a rich, savory beef sauce that clings to every curve of the pasta shells. It’s a complete, satisfying meal that feels both rustic and a little indulgent, filling your kitchen with an incredible aroma.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb lean ground beef
  • 8 oz medium pasta shells
  • 1 cup heavy cream
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tsp Italian seasoning
  • Salt and pepper to taste

Equipment

  • large pot
  • Large skillet or Dutch oven
  • spoon

Method
 

Instructions
  1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until they are just al dente. You want them to have a slight bite, as they will cook a little more in the sauce. Once done, drain the pasta and set it aside.
  2. Brown the Beef and Aromatics: While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until it's nicely browned, then drain off any excess grease. Add the finely chopped yellow onion and cook for 3-4 minutes until it softens. Stir in the minced garlic and cook for another minute until fragrant.
  3. Build the Sauce: Pour in the low-sodium beef broth and sprinkle in the Italian seasoning, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan (that’s where the flavor is!). Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
  4. Make it Creamy: Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for another 5 minutes. You’ll see it start to thicken into a rich, velvety consistency. Avoid boiling it at this stage to prevent the cream from separating.
  5. Combine and Serve: Gently fold the cooked pasta shells into the skillet with the sauce. Stir until every shell is well-coated. Let it sit for a minute or two to allow the pasta to absorb some of the sauce. Give it a final taste and adjust the seasoning if needed. Serve hot, garnished with a little extra Italian seasoning or fresh parsley if you like.

Notes

Don't overcook the pasta; cook it al dente. Scrape the browned bits from the bottom of the pan for flavor when adding broth. Simmer the sauce gently after adding cream to prevent curdling. Let the dish rest for a few minutes before serving. For a richer sauce, add grated Parmesan cheese or a tablespoon of tomato paste. You can add vegetables like mushrooms or spinach, or make it cheesy by baking with mozzarella. Ground turkey, chicken, or Italian sausage can be used as substitutes for beef.