The recipe I’m sharing today is a mainstay in our meal routine. It’s easy to make, economical, and one of those meals that falls firmly in the comfort food category. I absolutely love any recipe that frees up my time—whether it’s errands, a long day at work, or non-stop sports events for my kids. A meal that comes together in minutes? Count me in!
But this recipe isn’t just easy—it’s rich, filling, and super flavorful. It takes only a few ingredients, most of which are probably already in your kitchen. Be prepared for second-helping requests! This kid-friendly, husband-pleasing, mother-in-law-smiling dish is versatile, though honestly, it’s perfect just the way it is.
Frequently Asked Questions
What makes this so perfect?
It’s super easy to make, it keeps everyone happy and full, and it tastes like a 5-star meal. You only need a few basic pantry ingredients.
Can I use a different pasta?
You could, but we love shells because they hold the meat and sauce in the cavity—giving you a rich, creamy bite every time. Ziti, egg noodles, or larger shells work too.
Are there any variations for this recipe?
Absolutely. Use full cream, not half and half (which can curdle with tomatoes). I’ve used ground turkey before, and friends have had great results with Italian sausage too.
How do I store the leftovers?
If you’re lucky enough to have leftovers, hide them! They store well in single-serving containers in the refrigerator for up to 4 days.
Can I freeze this dish?
You can, but for best texture, use full cream. Cool to room temperature and store in a freezer-safe container for up to 3 months. If prepping ahead, freeze the sauce separately and make fresh pasta when ready to serve.
What are some ideas to serve with Easy Creamy Beef and Shells?
Breadsticks or garlic cheese bread with a simple salad works great. I try to balance the carbs with something light on the side.
How should I reheat this Easy Creamy Beef and Shells?
Reheat gently in a saucepan with a little tomato sauce and beef broth. You can also microwave it in single servings until heated through.
INGREDIENTS YOU’LL NEED
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Lean Ground Beef
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Shell Macaroni (cooked)
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Olive Oil
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Garlic (minced)
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Onion (chopped)
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Tomato Sauce or Crushed Tomatoes (with juice)
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Beef Broth
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Heavy Cream
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Chili Powder
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Salt
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Black Pepper
STEP-BY-STEP INSTRUCTIONS
First: Boil the pasta according to package instructions, then drain and set aside.
Second: In a skillet over medium-high heat, sauté chopped onion in olive oil until lightly browned.
Third: Add ground beef to the skillet, crumble and cook for about 5 minutes, until no longer pink.
Fourth: Drain the excess grease.
Fifth: Stir in the garlic and chili powder.
Sixth: Add the beef broth and tomato sauce (or crushed tomatoes). Stir to combine.
Seventh: Reduce the heat and simmer the sauce until it thickens slightly.
Eighth: Add in the heavy cream, salt, and pepper. Stir to blend.
Ninth: Once the cream is warmed through, add the cooked pasta shells and toss to coat.
Tenth: Serve immediately, topped with fresh parsley or a dollop of sour cream if desired.
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Enjoy!
Easy Creamy Beef and Shells
The recipe I’m sharing today is a mainstay in our meal routine. It’s easy to make, economical, and one of those meals that falls firmly in the comfort food category. I
Ingredients
- 1 lb lean ground beef
- 8 oz shell macaroni (cooked according to package directions)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ medium onion, chopped
- 14 oz can tomato sauce or crushed tomatoes (with juice)
- ⅓ cup beef broth
- ¼ cup heavy cream
- 1 teaspoon chili powder (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Boil the pasta according to package instructions, then drain and set aside.
In a skillet over medium-high heat, sauté chopped onion in olive oil until lightly browned.
Add ground beef to the skillet, crumble and cook for about 5 minutes, until no longer pink.
Drain the excess grease.
Stir in the garlic and chili powder.
Add the beef broth and tomato sauce (or crushed tomatoes). Stir to combine.
Reduce the heat and simmer the sauce until it thickens slightly.
Add in the heavy cream, salt, and pepper. Stir to blend.
Once the cream is warmed through, add the cooked pasta shells and toss to coat.
Serve immediately, topped with fresh parsley or a dollop of sour cream if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 164mgCarbohydrates: 24gProtein: 12g
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