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Creamy Beef and Shells

Creamy beef and shells is a one-pot pasta made with jumbo shell pasta cooked until tender in a tomato-beef broth, then finished with heavy cream and melted cheddar. The result is an orange-tinted, creamy sauce with visible ground beef and cheddar pooling in every crevice.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Aromatics
  • 1 onion
  • 3 cloves garlic
Shell pasta
  • 2 cup medium shell pasta Uncooked
Beefy tomato base
  • 2 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt To taste
  • 0.25 black pepper To taste
Creamy finish
  • 1 cup heavy cream
  • 1.5 cup sharp cheddar cheese Shredded

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large deep skillet over medium-high heat, breaking it apart as it cooks, then drain excess fat.
  2. Add diced onion and cook for 3 minutes until softened, then add minced garlic and cook 1 more minute.
Cook the pasta in one pot
  1. Add uncooked shells, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper, then stir to combine.
  2. Bring the mixture to a boil, reduce heat to medium-low, cover, and cook for 12–15 minutes until pasta is tender and most liquid is absorbed, watching that it stays at a gentle simmer.
Finish with cream and cheddar
  1. Stir in heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens, stirring occasionally so it doesn’t scorch.
  2. Remove from heat, stir in shredded sharp cheddar until fully melted, and serve immediately; the sauce should look glossy and coat the shells.

Notes

For best texture, keep the heat at a true medium-low simmer during the covered cook so the shells soften without turning mushy; if it looks dry before the 12–15 minute window, add a splash of beef broth. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or milk since the sauce will thicken as it cools. Freezing is not recommended because cream-based sauces can separate when thawed, but you can portion and refrigerate instead. For a lighter swap, use half-and-half in place of heavy cream for a slightly thinner, less rich sauce.