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Creamy Beef and Shells

Creamy Beef and Shells is an easy ground beef recipe with shell pasta smothered in a creamy and flavorful tomato sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Calories: 532 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb. ground beef 85% lean
  • Salt/Pepper
  • 1 small diced yellow onion can sub 1 tsp onion powder
  • 3 cloves minced garlic  can sub ½ tsp garlic powder
  • 1 teaspoon hot sauce
  • 1 Tablespoon Worcestershire sauce 
  • 1 teaspoon Italian seasoning
  • ½ teaspoon mustard powder
  • 1 pinch red pepper flakes optional
  • 1 tablespoon flour optional-helps thicken the sauce
  • 1 cup beef broth
  • 16 oz. tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cream cheese softened
  • ½ cups half and half
  • 1 ½ cups shredded cheddar cheese
  • ½ pound medium shell pasta
  • fresh parsley to garnish
  • grated Parmesan cheese for serving.

Instructions

    Cup of Yum
  1. Shred the cheese and measure out all ingredients prior to beginning. Begin heating the pasta water for boiling.
  2. Season the ground beef with salt/pepper. Preheat a large skillet over medium-high heat and add the beef. Cook and crumble it for 4 minutes. Add the onions and cook for 5 more minutes, or until the onions are softened and the beef is cooked through. Drain grease.
  3. Add minced garlic and cook for 1 minute.
  4. Add hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes, and flour. Cook for 1-2 minutes.
  5. Add the beef broth and use a silicone spatula to ‘clean’ the bottom of the skillet.
  6. Add the tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer while you boil the shells for 7-8 minutes or as instructed on package. (Optional, add a few teaspoons of salt to the boiling water.)
  7. Decrease heat to low. Stir in the half and half. Remove from heat and gradually stir in the shredded cheese until well-combined.
  8. Add the drained pasta and stir to combine. Garnish with fresh parsley and serve with garlic bread with cheese and freshly grated Parmesan cheese.

Notes

  • Shred the cheese from a block. It will melt (and taste!) much better than bagged shredded cheese, which contains cellulose to prevent it from clumping in the bag (but also makes it melt less creamy.) I use Cracker Barrel sharp yellow cheddar.
  • The hot sauce enhances all of the other flavors in the dish. It won’t make it spicy. I use Texas Pete hot sauce.
  • If you don’t have mustard powder or tomato paste, they can be omitted, but they do add subtle but excellent flavor to the sauce. The tomato paste also helps to thicken the sauce.
  • A variety of different pastas will work in this recipe, including rotini, farfalle (bowtie), and fusilli.

Nutrition Information

Calories 532kcal (27%) Carbohydrates 33g (11%) Protein 42g (84%) Fat 26g (40%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.4g Cholesterol 127mg (42%) Sodium 1258mg (52%) Potassium 1000mg (29%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1154IU (23%) Vitamin C 13mg (14%) Calcium 395mg (40%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 532

% Daily Value*

Calories 532kcal 27%
Carbohydrates 33g 11%
Protein 42g 84%
Fat 26g 40%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.4g 20%
Cholesterol 127mg 42%
Sodium 1258mg 52%
Potassium 1000mg 21%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1154IU 23%
Vitamin C 13mg 14%
Calcium 395mg 40%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.