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This 30-minute creamy beef and shells recipe is simple to make. It’s a budget-friendly and comforting meal that has pasta in a tasty meat sauce with a hint of cream!
Try my Homemade Hamburger Helper, One Pot Cheesy Beef and Shells, or One Pot Spaghetti next.
Why you’ll love it
Beef and shells is the ultimate easy pasta recipe that feels like an upgrade when it’s actually hassle free to make with pantry ingredients. The ground beef and tomato sauce is rich and flavorful, and it reheats great. It’s a favorite with kids as well.
This pasta with a meat sauce is perfect for when you want something quick and cozy after a busy workday. It’s not fancy, but it sure tastes amazing! We’re using a couple of all-purpose seasonings, and the results are fantastic, kind of like a simple Bolognese.
What you’ll need
- Shells – they’re great little pockets for the sauce
- Olive oil – for sautéing
- Onion and garlic – sweet (Vidalia) onions are my go-to here
- Ground beef – I recommend using the leanest ground beef you can find because then you can skip the step of draining the fat
- Chili powder – our savory seasoning. Make sure your chili powder is mild if heat is a concern.
- Canned tomato sauce – it’s sometimes labelled as passata internationally
- Beef broth – adds depth of flavor
- Heavy cream – it’s a touch of luxuriousness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- For the other half of your onion and the rest of the garlic, store in an onion saver and garlic keeper to keep it fresher longer.
- I use my 10.25″ Le Creuset cast iron skillet for this one.
- These angled measuring cups are my favorite for liquid measurements.
How to make beef and shells
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta al dente. Meanwhile, sauté the onion in the oil until golden. Add the beef, and cooked until browned. Drain any excess fat. Stir in the garlic and chili powder, then add the tomato sauce and broth.
Give it a stir, and then simmer until reduced slightly. Stir in the cream, and add salt & pepper as needed. Warm it through, toss with the drained pasta, and top with chopped fresh parsley if desired.
Pro tip
Stir in a cup of grated cheddar towards the end of the cooking time if you want to make the sauce cheesy!
Substitutions and variations
- You could leave the cream out if you really need to, but I do love the richer flavor it adds to this recipe. It’s a small amount. I wouldn’t use half-and-half, though, as the tomatoes may curdle it.
- If you don’t have any shells on hand, you can definitely sub with a different kind of pasta with this meat sauce.
- I have made this with 1/2 teaspoon garlic powder instead of using fresh garlic cloves.
What to serve with beef and shells
- Readers enjoy adding toppings to this ground beef pasta like sour cream or a dollop of ricotta. I like fresh parsley or basil.
- Round out the meal with a delicious salad. Try my popular 10-minute Caesar Dressing from scratch that doesn’t require a blender or this bright Creamy Cucumber Salad.
- Pasta night is always made better with a big slice of Cheesy Garlic Bread or breadsticks.
Leftovers and storage
- Store any leftovers in an airtight container for 3-4 days in the fridge.
- Reheat in a saucepan over a low heat until warmed through. If needed, add a splash of cream or broth to perk up the sauce.
- This sauce freezes well. I’d cook fresh pasta once you’re ready to eat, though.
More ground beef recipes
If you made this creamy beef and shells recipe, please leave a star rating and review below! Ask me any questions not answered above. Tag me on Instagram if you made any of my recipes.
Easy Creamy Beef and Shells
Ingredients
- 8 ounces medium uncooked shells
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound lean ground beef
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 (14 ounce) can tomato sauce or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Boil water for your pasta and cook it al dente according to package directions.
- Meanwhile, in a skillet, sauté the onion in the olive oil for 5 minutes over medium 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 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.
Notes
- Serves 4-6 depending on how much people eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on April 4, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
This sounds delicious, but won’t the heavy cream curdle when I add it to the hot sauce
Hi Flora! Nope. As long as you’re using heavy cream (a least 36% fat content) and not a lower fat alternative, it won’t curdle. Enjoy!
This is such a great meal! Easy and my kids loved it. Can it be frozen?
Thanks, Haleigh! See “leftovers & storage” in the blog post.
A family approved great tasting meal that’s super simple and quick.
Love that! Thank you, April.
This is really good. I added some spiciness and a little shredded cheddar
Thanks, Linda!
My husband loves this dish! I’ve made it several times! Yummy!
Thanks, Vickie!