Creamy Beef & Shells: A One-Pan Wonder

Ditch the Processed Stuff Tonight

Sometimes, all you crave is a comforting bowl of cheesy, beefy pasta. And you want it fast and easy, right?

This Creamy Beef and Shells recipe is my from-scratch take on the classic skillet dinner. Through lots of time in the kitchen, I’ve learned that you don’t need those mystery packets of processed ingredients to achieve that delicious “cheesy Italian” flavor.

All you need is a handful of simple ingredients, ten minutes of prep time, and one skillet. It’s a budget-friendly meal with remarkably easy cleanup.

Here’s why this recipe is special:

• Ultimate Comfort Food: The hearty combination of ground beef, pasta shells, and creamy cheese sauce makes this dish the ultimate comfort food. It’s very similar to Hamburger Helper cheesy Italian shells, but so much better!
• One-Pan Wonder: Many creamy beef and shells recipes exist, but this one stands out because it only requires one pan! Who doesn’t love fewer dishes? (You might also enjoy my one-pan American Goulash!)
• Affordable Ingredients: You probably have most of the necessary ingredients in your pantry and fridge already. And if you need to buy anything, it’s all very budget-friendly.
• Kid-Friendly: Just like my homemade Hamburger Helper and stovetop mac and cheese, this Creamy Beef and Shells recipe is a dinner that kids adore. Plus, you can feel good about serving them a meal made entirely from scratch, with no hidden additives or artificial flavors!

Recipe Tip for Perfect Pasta

Be cautious when using alternative pastas, like protein pastas. They can cook differently and absorb liquid at a different rate than traditional pasta, which can affect the outcome of this one-pot recipe. If you experiment with other pasta shapes check on the pasta frequently, adding more liquid if needed.

How to Make Creamy Beef and Shells: Step-by-Step Instructions

Step 1: Brown the Beef: In a large skillet or dutch oven over medium-high heat, cook the ground beef and onion. Break up the beef as it cooks until browned, for about 8 minutes. Once the beef is browned and the onion is softened, add the garlic and cook for another minute until fragrant.

Step 2: Add Flour and Seasonings: In a small bowl, whisk together the flour and seasonings. Sprinkle this mixture evenly over the beef and onion mixture. Stir well to coat the beef and cook for about a minute, until fragrant. This process helps to thicken the sauce and eliminates the raw flour taste.

Step 3: Add Sauce Ingredients: Pour in the tomato sauce, beef broth, and milk. Stir to ensure the tomato sauce is fully incorporated. Bring the mixture to a gentle boil.

Step 4: Simmer and Cook Pasta: Stir in the uncooked pasta shells. Reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, for about 11 minutes, or until the pasta is tender.

Step 5: Make it Cheesy: Remove the skillet from the heat and stir in the shredded cheddar cheese until it’s completely melted into the sauce, creating a smooth and creamy consistency. Cover the skillet and let it sit for about 5 minutes. This allows the cheese to fully melt and the sauce to thicken as the pasta continues to absorb the liquid.

Step 6: Serve and Enjoy: Garnish with chopped fresh parsley, if desired, and serve the Creamy Beef and Shells in bowls or on plates. Enjoy!

Creamy Beef and Shells Recipe

Creamy beef and shells is a family-friendly one-pot dinner that’s easy to make, super satisfying, and oh-so-cheesy! If you like Hamburger Helper, you’ll love this homemade version even more.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Rest Time: 5 mins
• Total Time: 40 mins
• Servings: 4

Ingredients

• 1 pound lean ground beef (95/5)
• 1 small yellow onion, finely diced (about ½ cup)
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon Italian seasoning
• 1 teaspoon chili powder
• ½ teaspoon kosher salt (or to taste)
• ½ teaspoon coarse ground black pepper
• 1 can (15 ounces) tomato sauce
• 2 cups beef broth (low sodium or no salt added)
• ¾ cup whole milk
• 8 ounces uncooked medium pasta shells (about 2 ½ cups dry)
• 1 cup shredded cheddar cheese (more for serving, if desired)
• chopped fresh parsley (optional garnish)

Instructions

1. In a large deep skillet or Dutch oven (with cover available), cook the ground beef and diced onion over medium-high heat, breaking up the meat as it cooks, until the beef is no longer pink and the onion is soft, about 8 to 10 minutes.
2. Add the minced garlic and cook for 1 minute more, stirring constantly.
3. Combine the flour, Italian seasoning, chili powder, salt, and pepper in a small bowl. Sprinkle the flour mixture over the cooked beef and onions. Stir to coat and cook for 1 minute to eliminate the raw flour taste.
4. Stir in the tomato sauce, beef broth, and milk. Bring the mixture to a boil.
5. Add the pasta shells, stir well, then reduce the heat to medium-low. Cover and simmer for about 11 minutes, stirring occasionally, until the pasta is tender.
6. Remove the pan from the heat and gradually stir in the shredded cheese until it’s melted. Cover the pan, and let the pasta cool for 5 minutes. The sauce will thicken slightly as the pasta continues to absorb the liquid.
7. Garnish with fresh parsley and additional shredded cheese, if desired, and serve warm.

Recipe Notes

• Ground beef: You can use any type of ground beef you prefer. If it has a higher fat content, you may want to drain off some of the fat after the beef is browned. You can also make this meal with ground turkey.
• Pasta: Instead of medium shells, you could use another type of pasta that’s about the same size, like macaroni, orecchiette, or mini penne.
• Add more veggies: If you want, add diced green bell pepper when browning the beef and onion, or stir in a few big handfuls of baby spinach near the end of the cooking time. Corn, either canned or frozen (thawed), can be added.
• Make it Tex-Mex: Instead of Italian seasoning and chili powder, use taco seasoning to make taco-style creamy beef and shells. Garnish with cilantro instead of parsley, and serve tortilla chips on the side.
• Storage: Leftovers should be refrigerated promptly in a covered container; they’ll keep for up to 4 days. You can freeze leftover beef and shells but the pasta may become quite soft. Reheat individual portions in the microwave, or larger amounts in a skillet over medium-low heat. Add a splash of milk or broth to thin, if necessary.