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Creamy Beef and Shells

Creamy beef and shells with jumbo shell pasta coated in an orange-tinted tomato-beef cream sauce, plus melted cheddar pooling in every crevice. Cook in one deep skillet until the sauce thickens and the shells are tender for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Use lean if you want less fat to drain.
Aromatics and seasoning
  • 1 onion Diced medium onion.
  • 3 garlic Minced garlic cloves.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and black pepper To taste; season in the simmer stage.
Pasta and liquids
  • 2 cup medium shell pasta Uncooked.
  • 2 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 1 cup heavy cream
Cheese
  • 1.5 cup sharp cheddar cheese Shredded; stir in off heat to melt evenly.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large deep skillet over medium-high heat and brown the ground beef, breaking it apart until no longer pink, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook 1 more minute.
Cook the pasta in the sauce
  1. Add the uncooked shells, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper, then stir to combine.
  2. Bring to a boil, reduce heat to medium-low, cover, and cook for 12–15 minutes until the pasta is tender and most liquid is absorbed.
Finish with cream and cheddar
  1. Stir in the heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens.
  2. Remove from heat and stir in the shredded sharp cheddar until fully melted, then serve immediately.

Notes

For the best texture, don’t overcook after adding the cream—simmer just 2–3 minutes until thick. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or milk to loosen the sauce. Freezing is not recommended because the cream and pasta can change texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).