Creamy Beef and Shells
Medium shells and small browned beef crumbles are coated in a creamy tomato-cheddar sauce that stays loose enough to pool between the pasta. This is a stovetop dish, served straight from the skillet—not a baked pasta.
Cooking the shells separately makes it easier to keep them intact and tender. Drain them just shy of al dente, then finish them briefly in the sauce. Add the cream and cheddar near the end over low heat to help keep the sauce smooth.
Ingredients for Creamy Beef and Shells
Serves 6. Allow about 15 minutes to prepare and 25 minutes to cook.
- 12 ounces medium pasta shells (340g)
- 1 tablespoon olive oil, as needed
- 1 pound ground beef, preferably 85% to 90% lean (450g)
- 1 small yellow onion, finely diced (110g)
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour (15g)
- 2 cups beef broth, plus more as needed (480ml)
- 1 can (15 ounces) tomato sauce (425g)
- 1 teaspoon Italian seasoning
- About 1 teaspoon kosher salt, plus salt for the pasta water; adjust to taste
- About 1/2 teaspoon freshly ground black pepper, plus a little for serving
- 1/2 cup heavy cream (120ml)
- 1 1/2 cups lightly packed sharp cheddar, freshly shredded (170g)
Use a large, deep skillet, about 12 inches across, so there is room to fold in the shells. The amount of oil and salt needed will depend on the beef and broth you use.
How to Make Creamy Beef and Shells
- Boil the shells: Bring a large pot of well-salted water to a boil. Cook the shells according to the package directions, checking at the lower end of the timing range. Drain when they are flexible but still have a slight firm bite. Reserve about 1 cup of pasta water before draining.
- Brown the beef: While the pasta cooks, warm the skillet over medium heat. Add the olive oil if needed, then add the beef and increase the heat to medium-high. Cook for 5 to 7 minutes, breaking the beef into small crumbles, until browned with no pink remaining. Spoon off excess fat if the skillet looks greasy, leaving a light film behind.
- Soften the aromatics: Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, until softened and beginning to turn translucent. Stir in the garlic and Italian seasoning just until fragrant; do not let the garlic brown.
- Simmer the sauce: Sprinkle the flour over the beef mixture and stir for about 1 minute, until no dry flour remains. Gradually stir in the broth, then add the tomato sauce, salt, and black pepper. Bring to a gentle simmer, reduce the heat to medium-low, and simmer uncovered for 7 to 9 minutes, stirring occasionally. Start checking after about 6 minutes. The sauce should thicken slightly but still flow easily.
- Add the cream and cheddar: Reduce the heat to low and slowly stir in the cream. Add the cheddar a few handfuls at a time, stirring until each addition melts. Do not let the sauce come to a hard boil.
- Finish the shells: Gently fold in the drained shells. Cook over low heat for 1 to 2 minutes, until the shells are tender and coated. If the sauce becomes too thick, stir in reserved pasta water or warm broth a splash at a time. It should coat the shells while pooling slightly between them.
- Season and serve: Taste and adjust the salt and pepper. Let the skillet stand off the heat for about 2 minutes, then serve with a modest grind of black pepper. Add another splash of warm broth if the sauce tightens while it rests.
How to Keep the Sauce Smooth and Spoonable
Let the broth-and-tomato base thicken slightly before adding dairy. Once the cream and cheddar go in, keep the heat low: vigorous boiling can make the cheese sauce grainy or cause it to separate.
The shells will continue absorbing sauce as they sit. Keep the reserved pasta water or some warm broth nearby and add a splash whenever the sauce stops looking glossy and loose.
Why Cook the Shells Separately?
Boiling the shells in water gives you control over their doneness before their short finish in the skillet. Do not add dry shells directly to this sauce: cooking them in one pot would require substantially more broth, frequent stirring, and different timing.
Serving and Leftovers
Serve the pasta family-style from the skillet, with a green salad or roasted broccoli alongside. For another stovetop ground-beef pasta dinner, try Homemade Beefaroni with Cheddar.
Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Reheat gently over low heat on the stovetop or in the microwave, stirring as needed. Add a splash of broth or cream to loosen the sauce. The beef can also be browned ahead and refrigerated in an airtight container.
For better pasta texture, freeze the sauce separately and cook fresh shells when ready to serve. Fully assembled pasta may soften, and the creamy sauce may change texture after thawing.
Nutrition
Approximate nutrition per serving, based on 1/6 of the recipe: 645 calories, 31g protein, 32g fat, and 51g carbohydrates. Approximate nutrition per 100g: 155 calories, 7g protein, 8g fat, and 12g carbohydrates. Values are estimates and vary with the ingredients used and the finished recipe weight.
Equipment
- Large pot
- Colander
- 12-inch deep skillet
Ingredients
Pasta
- 12 ounces medium pasta shells (340 g)
- Salt, for the pasta water
Beef and Sauce
- 1 tablespoon olive oil, as needed
- 1 pound ground beef, preferably 85% to 90% lean (450 g)
- 1 small yellow onion, finely diced (110 g)
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour (15 g)
- 2 cups beef broth, plus more as needed (480 ml)
- 1 can (15 ounces) tomato sauce (425 g)
- 1 teaspoon Italian seasoning
- About 1 teaspoon kosher salt, plus more to taste
- About 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1/2 cup heavy cream (120 ml)
- 1 1/2 cups lightly packed sharp cheddar, freshly shredded (170 g)
Instructions
- Bring a large pot of well-salted water to a boil. Cook the shells according to the package directions, checking at the lower end of the timing range.
- Drain the shells when they are flexible but still slightly firm, reserving about 1 cup of pasta water.
- While the pasta cooks, heat a large deep skillet over medium heat. Add the olive oil if needed, then add the beef and increase the heat to medium-high.
- Cook the beef for 5 to 7 minutes, breaking it into small crumbles, until browned with no pink remaining. Spoon off excess fat if the skillet looks greasy.
- Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and Italian seasoning until fragrant.
- Sprinkle the flour over the beef mixture and stir for about 1 minute. Gradually stir in the broth, then add the tomato sauce, salt, and black pepper.
- Bring the sauce to a gentle simmer. Reduce the heat to medium-low and simmer uncovered for 7 to 9 minutes, stirring occasionally, until slightly thickened but still flowing easily.
- Reduce the heat to low and slowly stir in the cream. Add the cheddar a few handfuls at a time, stirring until each addition melts. Do not let the sauce boil hard.
- Gently fold in the drained shells and cook over low heat for 1 to 2 minutes, until tender and coated. Add reserved pasta water or warm broth a splash at a time if the sauce is too thick.
- Taste and adjust the salt and pepper. Let the skillet stand off the heat for about 2 minutes, then serve with a little black pepper.
Tips
- Cook the shells separately and drain them while they still have a slight firm bite.
- Keep the heat low after adding the cream and cheddar to help prevent a grainy or separated sauce.
- Reserve pasta water to loosen the sauce as needed.
- Use a large, deep skillet so there is room to fold in the shells.
- Add a splash of warm broth if the sauce thickens while resting.