Description
Creamy Beef and Shells is a comforting and flavorful pasta dish featuring ground beef cooked with aromatic seasonings and simmered in a rich, cheesy tomato sauce. Tender medium shell pasta is combined with a creamy blend of cream cheese, half and half, and sharp cheddar cheese for a satisfying dinner that’s easy to prepare.
Ingredients
Scale
Meat and Aromatics
- 1 lb. ground beef, 85% lean
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes (optional)
- 1 tablespoon flour (optional, for thickening)
- 1 cup beef broth
- 16 oz. tomato sauce
- 1 tablespoon tomato paste
Dairy
- 1 tablespoon cream cheese, softened
- ½ cup half and half
- 1 ½ cups shredded cheddar cheese
Pasta and Garnishes
- ½ pound medium shell pasta
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Prepare Ingredients: Shred the cheddar cheese from a block and measure out all ingredients before starting. Begin heating a large pot of water for the pasta.
- Cook Beef and Onions: Season the ground beef with salt and pepper. Preheat a large skillet over medium-high heat and add the beef. Cook and crumble the beef for 4 minutes. Add the diced onions and continue cooking for 5 minutes until the onions soften and beef is cooked through. Drain excess grease.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Add Seasonings and Flour: Mix in hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes if using, and optional flour. Cook for 1-2 minutes to develop flavors and help thicken the sauce.
- Add Broth and Deglaze: Pour in the beef broth and use a silicone spatula to scrape any browned bits from the bottom of the skillet.
- Add Tomato Ingredients and Simmer: Stir in tomato sauce, tomato paste, and softened cream cheese. Allow the sauce to simmer gently while the pasta cooks.
- Cook Pasta: Boil medium shell pasta in salted water for 7-8 minutes or until al dente per package instructions. Drain the pasta once cooked.
- Finish Sauce: Reduce heat to low and stir the half and half into the sauce. Remove from heat and gradually stir in the shredded cheddar until melted and smooth.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and stir well to combine.
- Serve and Garnish: Serve hot, garnished with fresh parsley and grated Parmesan cheese. Optionally, accompany with garlic bread with cheese.
Notes
- Shredding cheddar from a block ensures a creamier melt compared to pre-shredded cheese which contains additives that prevent clumping but reduce melt quality.
- The hot sauce enhances flavor without adding significant spiciness; Texas Pete hot sauce is recommended.
- Mustard powder and tomato paste can be omitted if unavailable, but both add important depth and help thicken the sauce.
- Other pasta shapes such as rotini, farfalle, or fusilli can be substituted for medium shells.
