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Creamy Beef and Shells

Creamy beef and shells is a one-pot pasta dinner with jumbo shell pasta coated in an orange-tinted, beefy cream sauce. You’ll brown ground beef, simmer the shells in broth and tomatoes until tender, then stir in heavy cream and melted cheddar for a thick, cheesy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Creamy beef and shells base
  • 1 lb ground beef Choose 85–90% lean for best flavor without extra grease.
  • 1 onion Diced medium onion for a sweet, savory base.
  • 3 garlic cloves Minced for even seasoning.
  • 2 cup medium shell pasta Uncooked; cook until tender and liquid is mostly absorbed.
  • 2 cup beef broth Adds body and helps the shells cook through.
  • 1 can (14.5 oz) diced tomatoes Canned diced tomatoes for a saucy texture.
  • 1 can (10 oz) Rotel tomatoes with green chiles Provides gentle heat and extra tomato flavor.
  • 1 cup heavy cream Stir in at the end to keep the sauce creamy.
  • 1 tsp Italian seasoning Dried herbs for classic pasta flavor.
  • 1 tsp smoked paprika For a warm, lightly smoky orange-tinted sauce.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1.5 cup sharp cheddar cheese Shredded so it melts smoothly in the hot sauce.

Equipment

  • 1 sheet pan

Method
 

Brown the beef and build flavor
  1. Brown the ground beef in a large deep skillet over medium-high heat, breaking it apart, until cooked through. Drain excess fat so the sauce stays creamy instead of greasy.
  2. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
Simmer one-pot pasta
  1. Add uncooked shells, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper, then stir to combine. Bring the mixture to a boil, then reduce heat to medium-low.
  2. Cover and cook for 12–15 minutes until the pasta is tender and most of the liquid is absorbed. Lift the lid once or twice to confirm the shells are cooking through and the sauce is thickening.
Finish with cream and cheddar
  1. Stir in heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens. Watch for a glossy, spoon-coating consistency.
  2. Remove from heat and stir in shredded cheddar until fully melted, then serve immediately. Letting it sit too long can thicken further as the cheese cools.

Notes

Pro tip: Shred the cheddar right before cooking so it melts smoothly into the hot sauce. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of beef broth or milk to loosen the sauce. Freeze yes—portion into containers and freeze up to 2 months, then thaw and reheat slowly. For a dairy-light swap, use half-and-half plus a reduced amount of cheddar; the sauce will be slightly less thick but still creamy.