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Creamy beef and shells dish garnished with herbs in a bowl

Creamy Beef and Shells

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Creamy Beef and Shells is a comforting dish featuring tender shell pasta enveloped in a rich, creamy beef sauce, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef for flavor and protein
  • 8 ounces shell pasta the shape holds the sauce beautifully
  • 2 cups beef broth for a rich base
  • 1 cup heavy cream adds creaminess
  • 1 cup shredded cheddar cheese for melting and flavor
  • 1 small onion, diced adds sweetness and aroma
  • 2 cloves garlic, minced for depth of flavor
  • to taste Salt and pepper enhances overall flavor
  • 1 cup frozen peas or spinach for a pop of color and nutrition (optional)

Method
 

Cooking Instructions
  1. In a large skillet over medium heat, add the ground beef. Cook until browned, about 5–7 minutes, breaking it up with a spatula as it cooks.
  2. Stir in the diced onion and minced garlic, cooking for another 2 minutes until they become fragrant and the onion is translucent.
  3. Pour in the beef broth and add the shell pasta. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 10–12 minutes, or until the pasta is tender, stirring occasionally.
  4. Once the pasta is cooked, reduce the heat further and slowly stir in the heavy cream and cheddar cheese. The sauce should become creamy and luscious.
  5. Taste and adjust the seasoning with salt and pepper. If adding veggies, stir them in now and let them warm through for another 2–3 minutes.
  6. Turn off the heat, and serve the creamy beef and shells warm. Garnish with additional cheese or fresh herbs if desired.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g

Notes

Creamy Beef and Shells can be refrigerated for up to three days. To reheat, add a splash of beef broth or cream to maintain texture.

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