Recipe Overview
Why you’ll love it: Creamy beef and shells is a family-friendly dinner that’s easy to make, super satisfying, and oh-so-cheesy! If you like Hamburger Helper, you’ll love this homemade version even more.
How long it takes: 40 minutes
Equipment you’ll need: large skillet
Servings: 4
Skip the mystery packet tonight
Let’s be real…sometimes you just want a bowl of cheesy, beefy carbs. And you want it to be easy to make.
This recipe is my grown-up, from-scratch version of a classic skillet dinner. Having spent more time at a stove than I care to admit, I’ve learned that you don’t need mystery powders to get that signature “cheesy Italian” flavor.
You just need ten minutes of prep and a single skillet. It’s budget-friendly and it’s remarkably easy to clean up.
What makes it special:
- Hearty comfort food. Between the satisfying ground beef, pasta, and cheesy sauce, this is a dish that hits all the right comfort food notes. (It’s very similar to Hamburger Helper cheesy Italian shells.)
- One pan. There are lots of recipes out there for creamy beef and shells. Why should you pick mine? Because it only gets one pan dirty, and what could be better than that? (You’ll want to try my one pan American goulash, too!)
- Made with affordable everyday ingredients. I bet you have almost everything you need for this recipe already in your pantry and fridge, and any ingredients you have to pick up at the grocery store are all budget-friendly.
- Kid-approved. Like my homemade Hamburger Helper and stovetop mac and cheese, this is a dinner recipe that kids will LOVE and you’ll feel good about serving it to them since this dinner is all made from scratch. (No mysterious seasoning packets here, friends!)
Ingredient Notes
- Ground beef: I use 95/5 ground beef so there isn’t a lot of excess fat. I sauté the beef with chopped onions and fresh minced garlic to add lots of flavor.
- Seasonings: Italian seasoning, chili powder, kosher salt, and coarse ground black pepper are mixed with all-purpose flour which helps to thicken the sauce.
- Sauce: The sauce is comprised of tomato sauce, beef broth (I usually use low sodium or no-salt-added broth), and whole milk.
- Cheddar cheese: The cheese is melted into the sauce after the pasta is cooked to make the creamiest, cheesiest sauce. Real cheese is so much better-tasting than powdered cheese in packaged meals!
- Pasta shells: Use uncooked pasta shells or another pasta that’s about the same size.
Recipe Tip
Be careful with alternative pastas! I love protein pastas and such, but sometimes they don’t cook at the same rate as traditional pasta, nor do they absorb liquid in the same way, which means they don’t work as well for a one pot pasta recipe like this one.
How to Make Creamy beef and Shells
Brown the beef. Cook the ground beef and onion in a skillet set over medium-high heat, breaking up the beef as you go. Once the beef is browned and the onion is softened, add the garlic and cook for a minute more, until it’s fragrant.
Add the flour and seasonings. Meanwhile, in a small bowl, mix the seasonings and flour. Sprinkle this into the pan with the beef; don’t dump it in, sprinkle it on evenly! Stir and cook for a minute, until the spices are fragrant.
Add sauce ingredients. Stir in the tomato sauce, broth, and milk until the tomato sauce is fully incorporated into the rest of the liquid. Bring the mixture to a boil.
Simmer. Stir in the pasta shells and reduce the heat to medium-low. Cover the pot and simmer, stirring occasionally, for about 11 minutes, or until the shells are tender.
Make it cheesy. Remove the pan from the heat and stir in the cheese until it’s melted smoothly into the sauce. Cover the pan and let it sit for about 5 minutes; the sauce will thicken as the pasta continues to absorb the liquid.
Serve. If you want, garnish the creamy beef and shells with chopped fresh parsley or additional shredded cheese. Serve in shallow bowls or on plates.
Easy Recipe Variations
- Use ground turkey. Use ground turkey instead of ground beef if you like.
- Veg it up. Add diced green bell pepper when browning the beef and onion, or stir in a few big handfuls of baby spinach near the end of the cooking time to work extra veggies into your meal. If your family is more into corn, add canned or frozen corn (thawed) near the end of the cooking time.
- Make it Tex-Mex. Instead of Italian seasoning and chili powder, use taco seasoning to make taco-style creamy beef and shells. Garnish with cilantro instead of parsley, and serve tortilla chips on the side.
Serving Ideas
- Cornbread. My healthy cornbread recipe would be a perfect side with this meal!
- Salad. Pair creamy beef and shells with a house salad or crisp wedge salad.
- Veggies. Green beans almondine or honey glazed carrots with chili powder would both work well.
Refrigerate: Transfer leftover creamy beef and shells to an airtight container and refrigerate for up to 4 days.
Freeze: Freeze this recipe in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating. (Note that after freezing and thawing, the pasta will be very soft, possibly even falling apart.)
Reheat: Warm leftovers in a pan on the stove over medium-low heat with a splash of broth or milk, or reheat in the microwave until warmed through.
More One-Pan Recipes
Creamy Beef and Shells (one pot!)
Ingredients
- 1 pound lean ground beef (95/5)
- 1 small yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon coarse ground black pepper
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth (low sodium or no salt added)
- ¾ cup whole milk
- 8 ounces uncooked medium pasta shells (about 2 ½ cups dry)
- 1 cup shredded cheddar cheese (more for serving, if desired)
- chopped fresh parsley (optional garnish)
Instructions
- In a large deep skillet or Dutch oven (with cover available), cook the ground beef and diced onion over medium-high heat, breaking up the meat as it cooks, until the beef is no longer pink and the onion is soft, about 8 to 10 minutes.1 pound lean ground beef, 1 small yellow onion, finely diced
- Add the minced garlic and cook for 1 minute more, stirring constantly.2 cloves garlic, minced
- Combine the flour, Italian seasoning, chili powder, salt, and pepper in a small bowl. Sprinkle the flour mixture over the cooked beef and onions. Stir to coat and cook for 1 minute to eliminate the raw flour taste.2 tablespoons all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Stir in the tomato sauce, beef broth, and milk. Bring the mixture to a boil.1 can (15 ounces) tomato sauce, 2 cups beef broth, ¾ cup whole milk
- Add the pasta shells, stir well, then reduce the heat to medium-low. Cover and simmer for about 11 minutes, stirring occasionally, until the pasta is tender.8 ounces uncooked medium pasta shells
- Remove the pan from the heat and gradually stir in the shredded cheese until it’s melted. Cover the pan, and let the pasta cool for 5 minutes. The sauce will thicken slightly as the pasta continues to absorb the liquid.1 cup shredded cheddar cheese
- Garnish with fresh parsley and additional shredded cheese, if desired, and serve warm.
Notes
- Ground beef: You can use any type of ground beef you prefer. If it has a higher fat content, you may want to drain off some of the fat after the beef is browned. You can also make this meal with ground turkey.
- Pasta: Instead of medium shells, you could use another type of pasta that’s about the same size, like macaroni, orecchiette, or mini penne.
- Add more veggies: If you want, add diced green bell pepper when browning the beef and onion, or stir in a few big handfuls of baby spinach near the end of the cooking time. Corn, either canned or frozen (thawed), can be added.
- Make it Tex-Mex: Instead of Italian seasoning and chili powder, use taco seasoning to make taco-style creamy beef and shells. Garnish with cilantro instead of parsley, and serve tortilla chips on the side.
- Storage: Leftovers should be refrigerated promptly in a covered container; they’ll keep for up to 4 days. You can freeze leftover beef and shells but the pasta may become quite soft. Reheat individual portions in the microwave, or larger amounts in a skillet over medium-low heat. Add a splash of milk or broth to thin, if necessary.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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