This creamy beef and shells recipe is incredibly simple to make. It's a hearty and comforting family meal that you'll enjoy again and again!
This recipe is perfect for when you want something quick and cozy. This meal isn't fancy, but it sure tastes good. Chili powder and garlic powder are great all-purpose seasonings, so I threw them in here. You could even change up the seasonings if you wanted to. Some canned tomato sauce, a little beef broth, and a splash of cream at the end dresses up ground beef in under 30 minutes. I garnished it with a little fresh parsley for a pop of color and bit of herby flavor.
You can even add some cheese to this recipe if you want to give it some Hamburger Helper vibes (mind you, I do have a separate recipe for Hamburger Helper), but you can't go wrong with extra cheese, right? I'd add a cup of grated cheddar and stir it in towards the end if you want to take that route. I can guarantee that would be popular with the kiddos. 😉
Beef and shells recipe notes & tips:
- I recommend using the leanest ground beef you can find, because then you can skip the step of draining the fat.
- If you don't have any shells on hand, you can definitely sub with a different kind of pasta.
- If you really need to, you can leave the cream out, but I do love the richer flavor it adds to this recipe.
- This sauce freezes well (I'd add the pasta once you're ready to eat, though).
Other simple ground beef recipes you'll love:
- Easy Cheesy Taco Pasta
- Easy Hamburger Soup
- Easy Taco Casserole Recipe
- Creamy Taco Soup
- Easy Ground Beef Stroganoff
- Ground Beef Pasta
Will you make this creamy beef and shells recipe?
Questions? Let me know in the comments below.
Easy Creamy Beef and Shells
- 8 ounces medium uncooked shells
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound extra lean ground beef
- 1/2 teaspoon garlic powder (or use 3 cloves minced garlic)
- 1 teaspoon chili powder
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy/whipping cream
- Salt & pepper to taste
- Boil water for your pasta and cook it al dente according to package directions.
- In a skillet, sauté the onion in the olive oil for 5 minutes over medium-high heat (ok if it browns a little).
- Add the beef to the pan and cook it until it's browned, breaking it up with your spoon as you go along (about 5 minutes). If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic powder and chili powder, then add the tomato sauce and beef broth. Give it a good stir and cook it for 4-5 minutes or so (reduce the heat so it's gently simmering). The sauce should reduce a bit, but don't let it go dry.
- Stir in the cream and season with salt & pepper as needed. Let the cream warm through and then toss with the drained pasta shells. Serve immediately.
- Serves 4-6 depending on how much people eat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.