When it comes to comforting weeknight dinners, nothing beats a hearty bowl of Creamy Beef and Shells. This dish is the definition of cozy—a creamy, rich tomato-based sauce hugs every tender pasta shell, while seasoned ground beef brings savory depth and bite. It’s the kind of meal that satisfies everyone at the table and leaves zero leftovers.

What makes this pasta so crave-worthy is how easy and fast it is to prepare. With just a handful of pantry staples and a single skillet, you’ll have a dinner that tastes like it simmered all day. Perfect for busy nights when you want something delicious without the fuss.

What Kind of Pasta Should I Use for Creamy Beef and Shells?

The best pasta for this recipe is medium shell pasta. These little pockets hold onto the sauce and beef beautifully, giving you flavor in every bite. You could also substitute with rotini, elbows, or orecchiette if that’s what you have on hand, but shells truly make this dish sing.

Ingredients for the Creamy Beef and Shells

Ground Beef: The heart of the recipe. Choose lean ground beef to minimize excess grease while keeping flavor.

Pasta Shells: Medium shells capture the creamy meat sauce, making each bite indulgent.

Onion: Adds savory depth and a bit of sweetness when sautéed.

Garlic: A must for boosting the sauce’s savory flavor.

Tomato Paste: Gives the dish its rich umami base and color.

Italian Seasoning: For herby complexity that pairs well with beef.

Paprika: A smoky touch that enhances flavor without overpowering.

Heavy Cream: Makes the sauce silky, indulgent, and luxurious.

Beef Broth: Adds richness and stretches the sauce perfectly.

Shredded Cheddar Cheese: Melts into the sauce for a creamy, cheesy finish.

Salt and Pepper: Essential for balancing and enhancing all the flavors.

How To Make the Creamy Beef and Shells

Step 1: Boil the Pasta

Cook the shell pasta in salted boiling water until al dente. Reserve ½ cup of pasta water and drain the rest.

Step 2: Cook the Beef and Aromatics

In a large skillet, cook the ground beef over medium-high heat until browned. Drain excess grease. Add diced onion and minced garlic and cook until fragrant and softened.

Step 3: Build the Sauce Base

Stir in tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for a minute to toast the spices and deepen the flavor.

Step 4: Make it Creamy

Pour in the beef broth and heavy cream. Bring to a simmer, letting the sauce reduce slightly and thicken.

Step 5: Add Cheese and Combine

Lower the heat and stir in the shredded cheddar cheese until melted. Add the drained pasta and toss everything together. Use reserved pasta water if needed to loosen the sauce.

Step 6: Taste and Serve

Adjust seasoning to taste. Garnish with fresh parsley if desired, and serve hot.

How to Store and Reheat Creamy Beef and Shells

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to bring back the sauciness. This dish also freezes well for up to a month—just thaw overnight in the fridge before reheating.

What to Serve With Creamy Beef and Shells?

Garlic Bread

The ultimate pairing—use it to mop up all that creamy sauce.

Caesar Salad

A crisp, tangy salad brings balance to the richness of the dish.

Steamed Broccoli

A healthy, simple side that complements the flavors without overpowering.

Roasted Green Beans

Add crunch and contrast with this easy veggie side.

Caprese Salad

Tomato, mozzarella, and basil are a light, refreshing option.

Sautéed Mushrooms

Earthy mushrooms bring another savory layer to the table.

Buttery Corn on the Cob

A sweet, juicy side that always pleases.

Parmesan Zucchini Chips

Crispy, cheesy, and perfect for dipping in leftover sauce.

Want More Creamy Pasta Ideas?

If you love this Creamy Beef and Shells recipe, check out these other delicious, saucy pasta dinners:

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And let me know in the comments how yours turned out. Did you go spicy with extra paprika or creamy with more cheese? Did the kids love it too?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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