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–+ servings
Creamy Beef and Shells

Creamy Beef and Shells for a Cozy Family Dinner Night

Creamy Beef and Shells is a delicious, satisfying pasta dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Medium Pasta Shells Ideal for capturing the creamy sauce.
For the Sauce
  • 1 lb Ground Beef Main protein source.
  • 1 medium Onion Adds sweetness and depth.
  • 3 cloves Garlic Minced, use fresh for best results.
  • 1 tbsp Italian Seasoning Enhances flavor.
  • 1.5 cups Tomato Sauce Smooth marinara recommended.
  • 0.5 cups Heavy Cream Provides creaminess.
  • 0.5 cups Cheddar Cheese Shredded, adds flavor.
Optional Add-Ins
  • Mushrooms Sautéed for flavor.
  • Vegetables Bell peppers or spinach suggested.
  • Red Pepper Flakes For heat.

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden Spoon

Method
 

Step‑by‑Step Instructions
  1. Boil salted water in a large pot, add the pasta shells, and cook until al dente, about 10-12 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Sauté diced onion for 3-4 minutes until translucent, then add minced garlic for another 1-2 minutes.
  3. Add ground beef, breaking it apart, and cook for 6-8 minutes until browned.
  4. Stir in tomato sauce and heavy cream, add Italian seasoning, and simmer on low for about 5 minutes.
  5. Gently fold in the cooked pasta shells until well coated.
  6. Remove from heat, sprinkle cheddar cheese, and mix until melted. Serve warm.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days. For longer storage, freeze in a sealed container for 2 months.

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