If the words “cheesy,” “creamy,” and “quick” light up your dinner-planning radar, this one’s for you. Meet your new weeknight hero: Creamy Beef and Shells. It’s rich, cozy, and comes together faster than your kids can ask, “Is it ready yet?”
We’re talking about tender pasta shells hugging a saucy blend of seasoned ground beef, Italian herbs, and a glorious swirl of cream, sour cream, and melted cheddar. It’s like your favorite cheesy pasta and beefy marinara got together and said, “Let’s make dinner magical.”
I’m Olivia from YumtasticRecipes.com, and I’ve made this dish more times than I can count—especially on those nights when everyone’s hangry, and I just need something that works. Trust me, it hits the spot every single time.
Why You’ll Love This Creamy Beef and Shells Recipe
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Ready in 30 minutes—yes, even with distractions and snack raids.
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Combines the richness of cream with a bold marinara punch.
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Uses pantry staples and one skillet for easy cleanup.
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Kid-approved (and adult-loved) ground beef dinner that satisfies.
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Perfect for when you need a quick family meal that feels homemade.
Creamy Beef and Shells
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rich, cheesy, one-pot pasta dish made with ground beef, marinara, cream, and cheddar. Comforting, kid-friendly, and ready in just 30 minutes.
Ingredients
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225 g medium pasta shells
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15 ml olive oil
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450 g ground beef
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1 small sweet onion, diced
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5 cloves garlic, minced
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16 g all-purpose flour
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240 ml beef stock
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425 g marinara sauce
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180 ml heavy cream
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60 ml sour cream
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170 g freshly grated cheddar cheese
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1 tsp Italian seasoning
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1 tsp dried parsley
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0.5 tsp dried oregano
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0.5 tsp smoked paprika
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Cook the Pasta: Boil shells in salted water until al dente (8–10 minutes). Drain and set aside.
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Brown the Beef: Heat olive oil in a skillet. Cook ground beef 3–5 minutes until browned. Drain fat and remove from skillet.
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Sauté Aromatics: In the same skillet, cook the onion 2 minutes, then add the garlic for 1 minute.
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Build Sauce: Sprinkle flour, whisk 1 minute. Gradually whisk in beef stock until smooth. Stir in marinara, Italian seasoning, parsley, oregano, and smoked paprika. Simmer 6–8 minutes.
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Combine: Return beef and pasta to the skillet. Mix until pasta absorbs sauce.
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Make It Creamy: Stir in heavy cream, cook 1–2 minutes. Add sour cream, then fold in cheddar until melted and creamy.
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Serve: Plate hot with parsley garnish if desired.
Notes
Freshly shredded cheese melts best.
Add veggies like spinach, mushrooms, or zucchini for nutrition.
Smoked paprika adds warmth and depth.
Loosen thick sauce with milk or pasta water.
Freeze with caution—texture may change.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop (boil + sauté + simmer)
- Cuisine: American-Italian fusion
Ingredients
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225 g medium pasta shells
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15 ml olive oil
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450 g ground beef
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1 small sweet onion, diced
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5 cloves garlic, minced
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16 g all-purpose flour
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240 ml beef stock
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425 g marinara sauce
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180 ml heavy cream
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60 ml sour cream
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170 g freshly grated cheddar cheese
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1 tsp Italian seasoning
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1 tsp dried parsley
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0.5 tsp dried oregano
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0.5 tsp smoked paprika
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Kosher salt and freshly ground black pepper, to taste
How to Make Creamy Beef and Shells
1. Boil the Pasta
Bring a pot of salted water to a boil. Cook the shells until al dente (about 8–10 minutes), then drain and set aside. Don’t overcook—they’ll soak up that creamy sauce later.
2. Brown the Beef
In a large skillet, heat the olive oil over medium-high. Add ground beef and cook for 3–5 minutes, breaking it apart. Once browned, drain any excess fat and remove beef from the skillet.
3. Sauté the Aromatics
Using the same skillet, add diced onion and cook for 2 minutes. Add minced garlic and sauté another minute until everything smells irresistible.
4. Build the Sauce
Sprinkle flour into the pan and whisk for 1 minute—it should be lightly golden. Gradually whisk in beef stock until smooth. Then add marinara, Italian seasoning, parsley, oregano, and smoked paprika. Bring to a boil, then reduce to a gentle simmer for 6–8 minutes. Stir occasionally—it should start to thicken nicely.
5. Combine and Cream It Up
Return the ground beef and cooked pasta to the skillet. Stir everything so the shells soak up that savory sauce.
Add the heavy cream and cook for 1–2 minutes, then stir in the sour cream until smooth. Finally, fold in shredded cheddar until it melts into gooey, golden perfection.
Serve hot—and maybe with a sprinkle of fresh parsley if you’re feeling fancy.
Quick Tips for Perfect Creamy Beef and Shells
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Use freshly shredded cheese—it melts better and avoids grainy texture.
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Want extra veggies? Sneak in spinach, mushrooms, or zucchini right after the garlic.
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Don’t skip the smoked paprika—it adds a subtle warmth that balances the richness.
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If your sauce gets too thick, a splash of milk or pasta water loosens things up.
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Make it spicier? A pinch of red pepper flakes does the trick.
When Creamy Beef and Shells Became My Weeknight Lifesaver
This recipe was born from one of those evenings. You know the type—forgot to meal plan, fridge looking empty, and a chorus of “What’s for dinner?” echoing from the living room. I threw together some pasta, ground beef, and whatever was left in my pantry.
The result? This luscious, rich, cheesy pasta tasted like it took hours—but didn’t. The kids licked their plates. My husband asked if I’d made a new recipe (that’s always a good sign). And I made a mental note: this one’s going on repeat.
Now, it’s a fallback favorite and the dish I recommend to friends who need a reliable dinner win.
What to Serve with Creamy Beef and Shells
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Garlic bread: Because more carbs = more happiness.
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Simple green salad: A fresh crunch helps balance all that creamy richness.
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Steamed broccoli or green beans: If you’re aiming for a veggie boost.
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Sautéed mushrooms: Earthy flavors pair beautifully with the cheddar and beef combo.
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A glass of red wine: Just sayin’—treat yourself.
How to Store and Reheat
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm in a skillet over low heat with a splash of milk or stock. Microwave works too, but stir halfway to keep it creamy.
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Freezing: It’s doable, but the texture may change. Freeze in portions and reheat gently.
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Meal prep bonus: This dish holds up beautifully for next-day lunches—your coworkers will be jealous.
FAQs
Can I use a different type of pasta?
Yes! Penne, rotini, or elbow macaroni all work. Anything that holds sauce is fair game.
Can I swap ground beef for something lighter?
Absolutely. Ground turkey or chicken is a great leaner alternative—just season generously to boost flavor.
Is this dish kid-friendly?
Totally! It’s creamy, cheesy, and not spicy unless you want it to be. A huge hit with picky eaters.
Can I make it ahead of time?
Yes, and it reheats well. You can even make the sauce earlier in the day and finish the pasta before serving.
Do I have to use both sour cream and heavy cream?
For that ultra-creamy texture, yes. But in a pinch, you can use just heavy cream or substitute plain Greek yogurt for the sour cream.
Creamy, cheesy, beefy, and ready in 30? This Creamy Beef and Shells recipe isn’t just a meal—it’s a weeknight win, a family favorite, and the kind of dish that makes you look like a kitchen rockstar with minimal effort. So next time you’re wondering what to cook with ground beef that won’t bore the crowd, give this one a try. It’s comfort food, done deliciously fast.
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