About This Recipe
Hey friends! Let me tell you a little secret - when I first made this Creamy Beef and Shells Recipe it wasn’t because I had a grand plan. Nope, it was one of those “what do I do with this ground beef and leftover pasta shells?” moments. But oh my goodness, the way my husband, Sultan, lit up after the first bite… I knew we had a new weeknight favorite on our hands.
Since then, I’ve tweaked and perfected it into this cozy, creamy, cheesy one-pot wonder - the kind of meal that gives off “home” vibes with every bite. It’s now my go-to when I want something comforting but don’t have hours to spend in the kitchen.
Since then, I’ve tweaked and perfected it into this cozy, creamy, cheesy one-pot wonder - the kind of meal that gives off “home” vibes with every bite. It’s now my go-to when I want something comforting but don’t have hours to spend in the kitchen.
Tools for Creamy Pasta Night
For this Creamy Beef and Shells Recipe, you’ll need a few everyday kitchen essentials like a skillet, pot, and colander. I’ve linked some of my favorite high-quality picks—many with sweet discounts. These tools make cooking and cleanup a total breeze!
Ingredients
8 oz medium pasta shells
1 lb ground beef (80/20 recommended)
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp smoked paprika (optional)
Salt and pepper, to taste
1½ cups beef broth
1 cup tomato sauce
½ cup heavy cream
1½ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
1 cup baby spinach
¼ tsp red pepper flakes
Fresh parsley, for garnish
Instructions
Step 1
Boil pasta shells in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 2
In a large skillet, cook ground beef over medium heat until browned. Drain excess grease.
Step 3
Add chopped onion and garlic. Sauté for 2–3 minutes until fragrant. Stir in Italian seasoning, paprika, salt, and pepper.
Step 4
Pour in beef broth and tomato sauce. Bring to a simmer and let it reduce slightly (about 5 minutes).
Step 5
Stir in heavy cream, then reduce heat to low. Slowly mix in cheddar and Parmesan cheeses until smooth.
Step 6
Add the cooked pasta shells to the skillet and stir to coat. Use reserved pasta water as needed to loosen the sauce.
Step 7
Toss in baby spinach or red pepper flakes if using. Let it sit for 5 minutes before serving. Garnish with fresh parsley.
Nutrition Information
Calories
620
Saturated Fat
12g
Carbs
48g
Sugars
7g
Protein
35g
Sodium
780mg
Fiber
3g
Secret Tips
Use freshly shredded cheese -it melts way better than the bagged stuff.
Save a little pasta water -you can loosen up the sauce if it gets too thick.
Let it sit for 5 minutes before serving -everything thickens and gets extra creamy!
Want to go extra indulgent? A splash of heavy cream or a dollop of sour cream is a total game-changer.
Save a little pasta water -you can loosen up the sauce if it gets too thick.
Let it sit for 5 minutes before serving -everything thickens and gets extra creamy!
Want to go extra indulgent? A splash of heavy cream or a dollop of sour cream is a total game-changer.
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