Creamy Beef and Shells Skillet
If you’re looking for a quick and satisfying meal that the whole family will love, then Creamy Beef and Shells Skillet is the answer. This one-pan dish combines tender pasta shells with savory ground beef and a rich, creamy sauce. It’s the perfect comfort food for busy weeknights or casual gatherings.
Why Make This Recipe
This recipe is great because it’s not only easy to prepare, but it also requires minimal cleanup with just one skillet. The combination of flavors is delightful, with the creamy sauce complementing the hearty beef and pasta. Plus, it’s a flexible dish that you can adapt to your taste or ingredients on hand.
How to Make Creamy Beef and Shells Skillet
Ingredients
- 12 ounces medium pasta shells
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 ½ cups tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup heavy cream
- 1 ½ cups shredded cheddar cheese
Directions
- Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente according to the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–7 minutes, breaking the beef into crumbles, until browned and the onion is tender. Drain excess grease if needed.
- Stir in the garlic and tomato paste. Cook for about 1 minute, stirring frequently, until fragrant.
- Pour in the tomato sauce and beef broth. Add the Italian seasoning, smoked paprika, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
- Reduce the heat to medium-low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Stir in the heavy cream until the sauce is smooth and creamy. Add the shredded cheddar and stir until completely melted.
- Add the cooked pasta shells to the skillet and gently toss until evenly coated in the creamy beef sauce.
- Cook for another 2–3 minutes over low heat, until everything is hot and the sauce clings to the shells. Serve warm.
How to Serve Creamy Beef and Shells Skillet
Serve this delicious dish warm, straight from the skillet. You can garnish with fresh herbs like parsley or extra cheese for added flavor. It pairs nicely with a simple side salad or some garlic bread for a complete meal.
How to Store Creamy Beef and Shells Skillet
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce.
Tips to Make Creamy Beef and Shells Skillet
- For a little extra zest, add some crushed red pepper flakes to give your dish a spicy kick.
- Feel free to use different types of cheese, like mozzarella or a blend, for a unique flavor.
- Don’t overcook the pasta; it should be just al dente since it will cook a bit more in the skillet.
Variation
You can easily make this dish healthier by swapping ground beef for ground turkey or chicken. You can also add in some vegetables such as spinach or bell peppers for added nutrients.
FAQs
Can I use a different type of pasta?
Yes! You can use any pasta shape you like, though medium shells work well for holding the creamy sauce.
Can I make this ahead of time?
While this dish is best served fresh, you can prepare the sauce ahead of time and store it separately from the cooked pasta. Combine when ready to serve.
How do I make this dish vegetarian?
You can replace the ground beef with plant-based meat or add more vegetables for a tasty vegetarian version.
Creamy Beef and Shells Skillet
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente according to the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–7 minutes, breaking the beef into crumbles, until browned and the onion is tender. Drain excess grease if needed.
- Stir in the garlic and tomato paste. Cook for about 1 minute, stirring frequently, until fragrant.
- Pour in the tomato sauce and beef broth. Add the Italian seasoning, smoked paprika, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
- Reduce the heat to medium-low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Stir in the heavy cream until the sauce is smooth and creamy. Add the shredded cheddar and stir until completely melted.
- Add the cooked pasta shells to the skillet and gently toss until evenly coated in the creamy beef sauce.
- Cook for another 2–3 minutes over low heat, until everything is hot and the sauce clings to the shells. Serve warm.
