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Creamy Shells and Beef is an easy ground beef pasta recipe with a deliciously creamy tomato sauce. A simple one pot meal perfect for busy weeknights.
Creamy Beef and Shells
I have been making this easy creamy beef and shells recipe for almost 10 years now. What started out as a need for a quick and easy dinner after a busy day with the kids has become not only a family favorite, but it’s also a reader favorite and a personal favorite, too! We love this easy recipe so much that I even included it in my cookbook!
Even my picky eaters love when I make creamy one pot shells and beef! Best of all, you only have one pan to clean! That’s what’s so great about one dish meals. You don’t need to put a lot of time or effort into dinner, but everyone is fed and happy, and you feel like Super Mom, even when you’re exhausted.
For more easy ground beef pasta recipes try my spaghetti and meat sauce, homemade hamburger helper, taco pasta or ground beef stroganoff. These easy ground beef recipes are pretty much necessary for a busy mom’s survival!
Table of Contents
Ingredient Notes
Here’s what you need for this easy meal. Full amounts are in the printable recipe card below.
- ground beef — use extra lean ground beef if you can so you don’t have to drain the grease
- olive oil
- yellow onion or white onion — diced
- garlic — minced
- seasonings — salt, pepper and Italian seasoning
- marinara sauce — I usually always use Rao’s or Victoria’s brand. You can use your favorite brand or homemade pasta sauce. If you use canned tomato sauce or crushed tomatoes, the flavor will be slightly different.
- water — or beef broth for extra flavor
- shell pasta — uncooked. Use your favorite short pasta if needed. Penne pasta and rigatoni work well.
- heavy cream — or half and half to make the sauce creamy
- Parmesan cheese — for cheesy pasta
How to Make Creamy Shells and Beef
First, cook the ground meat and a chopped onion in a large skillet or Dutch oven on medium heat. If you have a lot of grease and need to drain it, do that first, and then season the beef.
Next, add your seasonings to the meat, and cook until no longer pink. Then, add your pasta, marinara sauce and water. Give it a good stir. When you add the water, it will be very soupy. But, as the pasta cooks, it will absorb all of that liquid, so don’t panic! Cover the pot until it comes to a boil, then remove the lid, stir and keep an eye on it. You’ll need to stir every so often so that the pasta doesn’t stick.
When the liquid starts to reduce, and the shells are almost done, stir in your heavy cream and Parmesan cheese. The delicious creamy sauce will continue to thicken as it cools, so if it seems a little thin, don’t worry. Believe me, I’ve been making this for years now, and it turns out perfect every time!
You can see how rich and creamy the pasta is. The shells hold that creamy rich tomato sauce and tender beef so that every bite is filled with amazing flavor! As soon as you have al dente pasta, you’re ready to eat! You can top the pasta with more Parmesan and fresh parsley for extra flavor.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. You can freeze leftovers up to 3 months for best taste. We do this with great results!
Variations
You could make this even easier by using dried onions, onion powder or garlic powder — it’s up to you. Throw in a pinch of red pepper flakes for more spice!
If you want to make this easy pasta dish with the entire box of pasta, use 3 cups of water or beef broth. You will also need a large jar of pasta sauce or diced tomatoes so the sauce isn’t too water. See the recipe card for exact measurements.
Change the protein in this easy ground beef recipe. We love creamy chicken pasta, but you can use ground chicken or ground turkey or ground Italian sausage.
You can change the cheese to cheddar cheese or American cheese for a different flavor.
If you have a pressure cooker, make this Instant Pot version.
Recipe Tip
What really saves time is having chopped onions waiting in the freezer. If I cut a whole onion, I’ll try to freeze half for later, and eventually, I’ll have a nice stash of onions when I need them!
I’m happy to report that the whole family loves this creamy one-pot shells and beef. It’s the ultimate comfort food! I serve a simple side salad and homemade garlic bread, which is just enough to make this easy weeknight dinner a complete meal.
Equipment
Ingredients
- 1 ½ pounds fresh extra lean ground beef
- 1 tablespoon olive oil
- ½ cup yellow or white onion diced
- 2 tablespoons garlic minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 cups marinara sauce
- 2 cups water
- 2 cups medium shells uncooked (about 1/2 of a 1 pound box)
- 2 tablespoons Italian seasoning mix
- 1 cup heavy cream or half and half
- ½ cup shredded Parmesan cheese optional
Instructions
- In a large pot or skillet, saute the onions in olive oil until soft
- Add ground beef, and cook on medium high heat until brown
- Add the garlic, salt and pepper
- Stir in the tomato sauce, pasta and water
- Cover and bring to a boil, then remove lid, and cook for about 10 minutes or until pasta starts to soften
- Add the Italian seasoning, reduce heat to medium low, and stir in the cream
- Simmer on low heat until sauce begins to thicken
- Add the Parmesan cheese, and serve
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this meal. So simple and yummy. I added chopped asparagus and a pinch of chili flake. oh and I used elbow noodles, because that is what I had on hand. thank you.
I love the addition of chili flakes and asparagus! I’ll have to try that. 🙂
The picture shows some green in the dish. Is that fresh basil or spinach?
It’s actually chopped parsley, which is totally optional, but it adds a little color. 🙂
I made this tonight and it was a winner! I was a bit skeptical of adding the water and cooking the pasta with everything else, but it worked perfectly. Even my picky eater liked it…it’s going in the regular rotation.
That’s wonderful, Annette! I’m happy to hear that your family liked it!
I don’t see anywhere that you talk about draining the grease from the beef. Doesn’t this make it oily?
Hi Sue. I use extra lean beef for one pot meals just so that I don’t have to drain the fat. If you use beef with a higher fat content, I would definitely drain the excess fat.
Is the Italian seasoning mix the salad dressing one or dried herb seasoning? Sounds delicious!!
Hi, Cheree. It’s just a mix of dried herbs that you can buy from any grocery store.
Just wanted to take a moment to let you know that I made this last night, and we really enjoyed it! Much better than a meal out of a box! I used penne pasta since I didn’t have any shells. The half & half gave it that extra special creamy taste that everyone loves. Thanks for the recipe; I know it will be on my table again!
Thanks so much, Tonia. I’m glad you liked it! I made it the other day with penne since that’s what I had, too! 🙂
This is awesome!! I added mushrooms and it is delicious
I’m so glad you liked it — thanks! I love the idea of mushrooms, too. 🙂
Our family really liked this one!!–meryl
Thanks for letting me know, Meryl I’m happy to hear that!
Congratulations!
Your recipe is in the TOP TEN features for this week on Full Plate Thursday. Enjoy your new Red Plate and your weekend!
Miz Helen
Wow, this sounds amazing! I don’t have shells at home, but I do have elbow macaroni and I’m definitely going to try this soon!
Thanks, Chelc! Macaroni would work well too. 🙂