10/16/2026
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Creamy Beef and Shells
Recipe
Ingredients
- 8 ounces medium pasta shells
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil, if needed
Optional:
- Chopped fresh parsley for garnish
- Crushed red pepper flakes for extra heat
Instructions
1. Cook the pasta shells according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess grease if needed.
3. Add the garlic and cook for about 30 seconds.
4. Sprinkle in the flour and stir for 1 minute.
5. Slowly pour in the beef broth, stirring well to prevent lumps.
6. Add the heavy cream, tomato sauce, Italian seasoning, paprika, salt, and black pepper.
7. Simmer for 5–7 minutes, stirring occasionally, until the sauce begins to thicken.
8. Stir in the shredded cheddar cheese until completely melted and creamy.
9. Add the cooked pasta shells and toss until evenly coated in the sauce.
10. Serve hot and garnish with parsley or red pepper flakes if desired.
Recipe Notes:
- Ground turkey can be used instead of beef.
- Add a splash of pasta water if the sauce becomes too thick.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
