There’s nothing cozier than a spoonful of tender pasta shells bathed in a velvety beef-and-tomato sauce.

These Creamy Beef Shells combine seasoned ground beef, garlic-scented aromatics, and a luscious blend of marinara, beef stock, and cream—finished with sharp cheddar for ooey-gooey perfection.

Why You’ll Love This Recipe

One-pan efficiency—brown beef, build sauce, and finish all in a single skillet

Layered flavors—Italian herbs, smoked paprika, and garlic create depth

Creamy texture—a splash of heavy cream and sour cream makes it silky smooth

Family friendly—kid-approved comfort in under 30 minutes

Pasta shells—nooks and crannies that hold every bit of sauce

What You’ll Need (Ingredient Highlights)

Pasta shells—medium shells that trap sauce in every bite

Ground beef—lean for hearty protein without excess fat

Aromatics & spices—onion, garlic, Italian seasoning, oregano, parsley, smoked paprika

Thickening base—flour and beef stock form a rich roux

Cream & cheese—heavy cream, sour cream, and sharp cheddar for ultimate indulgence

Pro Tips Before You Start

Salt your pasta water generously so shells are well-seasoned from within.

Drain beef fat after browning to prevent a greasy sauce.

Toast the flour for a full minute in the pan to eliminate raw taste.

Simmer gently—low heat ensures a thicker, more concentrated sauce.

Reserve pasta water—add a splash if the sauce seems too thick when combining.

How to Make Creamy Beef Shells

Step 1: Cook the Pasta
Boil shells in well-salted water until al dente.

Drain, reserving ½ cup pasta water, and set aside.

Step 2: Brown the Beef
Heat olive oil in a large skillet over medium-high.

Add ground beef and cook 3–5 minutes until browned, breaking up with a spoon.

Drain fat and remove beef to a bowl.

Step 3: Sauté Aromatics
In the same skillet, add diced onion and sauté 2 minutes until softened.

Stir in minced garlic and cook 1 minute until fragrant.

Step 4: Build the Roux
Sprinkle flour over onions and garlic, whisking constantly for 1 minute to cook out the raw flour taste.

Step 5: Add Liquids & Seasonings
Gradually whisk in beef stock, then stir in marinara sauce.

Season with Italian seasoning, parsley, oregano, and smoked paprika.

Step 6: Simmer the Sauce
Bring to a gentle boil, then reduce heat and simmer 6–8 minutes until slightly thickened.

Step 7: Combine Pasta & Beef
Return browned beef to the skillet, along with cooked pasta shells.

Stir to coat evenly, adding reserved pasta water if needed.

Step 8: Incorporate Dairy
Stir in heavy cream and cook 1–2 minutes until warmed.

Season with salt and pepper, then fold in sour cream.

Step 9: Add Cheese
Mix in grated cheddar cheese, stirring until fully melted and the sauce is creamy.

Step 10: Serve
Ladle onto plates, garnish with chopped parsley for a pop of color, and enjoy immediately.

Serving Suggestions

Accompany with garlic bread or cheesy toast

Pair with a simple Caesar or garden salad

Serve alongside roasted vegetables or steamed broccoli

Variations & Substitutions

Protein swap—use ground turkey or Italian sausage for a different flavor

Veggie boost—stir in sautéed mushrooms, spinach, or bell peppers

Spice it up—add red pepper flakes or a dash of cayenne for heat

Dairy-free—sub coconut cream and vegan cheddar alternatives

Storage & Leftovers

Refrigerate in an airtight container up to 3 days; gently reheat on the stove, adding a splash of stock.

Freeze portions (without cheese) up to 2 months; thaw overnight in the fridge and stir in cheese when reheating.

FAQs

Can I use other pasta shapes?
Yes—penne, rigatoni, or fusilli also hold the sauce beautifully.

How do I thicken the sauce further?
Simmer a few extra minutes uncovered, or whisk in a bit more flour diluted in stock.

What’s the best way to reheat without drying out?
Rewarm over low heat with a splash of stock or cream, stirring gently.

Can I make this vegetarian?
Use plant-based ground “beef” and vegetable stock; proceed as directed.

Is the sauce freezer-friendly with cream?
Yes—cream-based sauces can be frozen, though texture may loosen; stir well when thawing.

How do I prevent the sauce from curdling?
Avoid high heat once cream and sour cream are added; maintain a gentle simmer.

Final Thoughts

These Creamy Beef Shells are a no-fuss crowd-pleaser that combine classic comfort flavors in one skillet.

Perfect for family dinners or meal prep, they deliver rich, homey satisfaction every time.