Description

Creamy Beef and Shells is a comforting and hearty pasta dish featuring ground beef simmered in a flavorful tomato and cream cheese sauce, combined with tender shell pasta and plenty of shredded cheddar cheese for a rich, creamy finish. Garnished with fresh parsley and Parmesan cheese, this dish is perfect for a satisfying dinner.

Ingredients

Scale

Meat and Vegetables

1 lb. ground beef, 85% lean
Salt and pepper, to taste
1 small yellow onion, diced (or 1 teaspoon onion powder)
3 cloves garlic, minced (or ½ teaspoon garlic powder)

Spices and Sauces

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)

Liquids and Dairy

1 cup beef broth
16 oz. tomato sauce
1 tablespoon tomato paste
1 tablespoon cream cheese, softened
½ cup half and half
1 ½ cups shredded cheddar cheese

Pasta and Garnish

½ pound medium shell pasta
Fresh parsley, for garnish
Grated Parmesan cheese, for serving

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Instructions

Prepare Ingredients: Shred the cheddar cheese from a block and measure out all ingredients before beginning. Start heating water to boil the pasta shells.
Cook Beef and Onions: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the beef and cook, crumbling for 4 minutes. Add diced onions and cook for an additional 5 minutes until onions soften and beef is fully cooked. Drain excess grease.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
Season and Thicken: Add hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes (if using), and flour. Cook mixture for 1-2 minutes to combine flavors and activate the flour.
Add Broth and Scrape Pan: Pour in the beef broth and use a silicone spatula to scrape and loosen any browned bits from the bottom of the skillet to add depth to the sauce.
Add Tomato and Cream Cheese: Stir in the tomato sauce, tomato paste, and softened cream cheese. Allow the sauce to simmer gently while pasta cooks.
Cook Pasta: Boil the shell pasta in salted water for 8 minutes or according to package instructions until al dente. Drain the pasta once cooked.
Finish Sauce: Reduce the heat to low and stir in the half and half. Remove skillet from heat and gradually mix in shredded cheddar cheese until melted and sauce is creamy.
Combine and Serve: Add the drained pasta to the skillet and stir well to combine. Garnish with fresh parsley and serve with grated Parmesan cheese and optionally garlic bread on the side.

Notes

Shred cheese from a block for better melting and flavor. Pre-shredded cheese contains anti-caking agents that reduce creaminess.
The hot sauce enhances overall flavor without making the dish spicy. Texas Pete is a recommended brand.
Mustard powder and tomato paste add subtle flavor and help thicken sauce but can be omitted if unavailable.
Other pasta shapes like rotini, farfalle, or fusilli can be used instead of medium shell pasta.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 100 mg