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Creamy beef and pasta shells in a white bowl with melted cheddar, savory beef sauce, and a fork lifting cheesy pasta.
Meal Nimble

Creamy Beef and Shells

A rich and comforting one-pot Creamy Beef and Shells recipe made with ground beef, medium pasta shells, crushed tomatoes, beef broth, cream cheese, and cheddar. It comes together in under 35 minutes for an easy weeknight dinner with a velvety tomato-cream sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 8 oz medium pasta shells
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 14–15 oz can crushed tomatoes
  • 1 cup beef broth, plus more as needed
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp Italian seasoning
  • 1 pinch paprika
  • salt, to taste
  • black pepper, to taste
  • 1 tsp olive oil, as needed

Equipment

  • large deep skillet or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups
  • knife
  • Cutting board

Method
 

  1. Heat a drizzle of oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and let it sit undisturbed for about 90 seconds before breaking it up. Season with salt, black pepper, and a pinch of paprika. Cook until browned and cooked through, then drain any excess fat while leaving a little for flavor.
  2. Reduce the heat to medium. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Add the minced garlic and stir for another 30 seconds, just until fragrant.
  3. Pour in the crushed tomatoes and beef broth. Stir everything together, then add the Italian seasoning. Bring the mixture to a gentle simmer. Add the uncooked pasta shells directly into the skillet and stir to submerge them in the sauce.
  4. Cover the skillet and cook over medium heat for about 12–15 minutes, stirring every 4 minutes or so. Cook until the pasta shells are tender and most of the liquid has been absorbed. Add a splash more broth if the mixture looks too dry before the pasta is done, or cook uncovered for a couple of minutes if too much liquid remains.
  5. Turn the heat to low. Add the softened cream cheese in small chunks and stir until fully melted into the sauce. Fold in the shredded cheddar cheese, then taste and adjust the salt as needed. Let the pasta sit for 2 minutes before serving so the sauce can thicken.

Notes

Use 80/20 ground beef for the best flavor, or leaner beef with a small splash of olive oil. Soften the cream cheese before adding it so it melts smoothly into the sauce. Stir the pasta every few minutes while it cooks to prevent the shells from sticking together. If the sauce looks too dry before the pasta is tender, add a splash more broth. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water. Freezing is not recommended because the cream-based sauce may split.