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Creamy Beef and Shells

Creamy beef and shells with jumbo pasta shells in a rich orange-tinted tomato-beef cream sauce. Ground beef is cooked into the sauce, and shredded cheddar melts into every crevice for a thick, cheesy finish.
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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: 675
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
aromatics
  • 1 onion Medium, diced
  • 3 garlic Cloves, minced
pasta and liquids
  • 2 cup medium shell pasta Uncooked
  • 2 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) Rotel tomatoes with green chiles
seasonings and dairy
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 cup heavy cream
cheese
  • 1.5 cup sharp cheddar cheese Shredded
  • 1 salt and black pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large deep skillet over medium-high heat, breaking it apart as it cooks, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook 1 more minute.
Cook the shells
  1. Add the uncooked shells, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper and stir to combine.
  2. Bring the mixture to a boil, reduce heat to medium-low, cover, and cook for 12–15 minutes until the pasta is tender and most liquid is absorbed.
Finish with cream and cheddar
  1. Stir in the heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens.
  2. Remove from the heat, stir in the shredded cheddar until fully melted, and serve immediately.

Notes

For the thickest sauce, keep the lid on during the 12–15 minute cook so the shells absorb liquid evenly, then uncover only when simmering with the cream. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of beef broth to loosen the sauce if needed. Freezing isn’t recommended because the cream and pasta can change texture after thawing. Dietary swap: use half-and-half (or evaporated milk) in place of heavy cream for a lighter version, then simmer 1–2 minutes longer to thicken.