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Creamy Beef and Shells

Creamy beef and shells is a one-pot pasta dinner where jumbo shell pasta simmers in a tomato-beef broth and gets coated in a rich, orange-tinted creamy sauce. Ground beef and melted cheddar pool in every crevice for a hearty, weeknight comfort food pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Creamy beef and shells
  • 1 lb ground beef Use 80–90% lean for the best flavor; drain excess fat after browning.
  • 1 medium onion, diced Dice into small, even pieces so they soften in the skillet.
  • 3 clove garlic cloves, minced Minced fresh garlic gives the sauce the strongest aroma.
  • 2 cup medium shell pasta, uncooked Jumbo shells hold sauce well—do not boil separately.
  • 2 cup beef broth Provides the base liquid while the pasta cooks.
  • 1 can (14.5 oz) diced tomatoes Adds body and a mild tang to the sauce.
  • 1 can (10 oz) Rotel tomatoes with green chiles Adds gentle heat and extra tomato flavor.
  • 1 cup heavy cream Stir in at the end so it stays silky and doesn’t curdle.
  • 1 tsp Italian seasoning A warm herb blend for classic comfort-food flavor.
  • 1 tsp smoked paprika Smoky, orange-tinted color that complements the tomato-beef sauce.
  • 0.25 Salt and black pepper to taste Season gradually; add more after the simmer.
  • 1.5 cup sharp cheddar cheese, shredded Shred fresh for best melt and a thicker sauce finish.

Equipment

  • 1 sheet pan

Method
 

Brown the beef and build the base
  1. Brown the ground beef in a large deep skillet over medium-high heat, breaking it apart until no longer pink, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook 1 minute.
Simmer the pasta
  1. Add the uncooked shell pasta, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper, then stir to combine.
  2. Bring to a boil, reduce heat to medium-low, cover, and cook for 12–15 minutes until pasta is tender and most liquid is absorbed.
Creamy cheddar finish
  1. Stir in the heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens.
  2. Remove from heat and stir in the shredded cheddar until fully melted, then serve immediately.

Notes

Pro tip: If the sauce looks thin before the pasta finishes, keep it covered through the 12–15 minute window so the shells absorb liquid, then simmer uncovered 2–3 minutes to thicken. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently on the stove with a splash of broth or milk to loosen the sauce. Freezing isn’t ideal because cream-based pasta can change texture after thawing; for a lighter option, use half-and-half in place of heavy cream and lower heat when simmering.