Go Back

Creamy Beef and Shells

Creamy beef and shells is a one-pot pasta dinner with jumbo shell pasta coated in a rich orange-tinted beefy cream sauce. Ground beef, diced tomatoes, and Rotel simmer with broth until tender, then cheddar melts into every crevice for a glossy finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
aromatics and pasta base
  • 1 onion 1 medium, diced
  • 3 garlic cloves minced
  • 2 cup medium shell pasta uncooked
liquids and tomatoes
  • 2 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) Rotel tomatoes with green chiles
seasonings and sauce
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 cup heavy cream
  • 1.5 cup sharp cheddar cheese shredded
  • 0.01 salt to taste
  • 0.01 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 until no longer pink, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes until softened.
  3. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Simmer the shells
  1. Add the uncooked shell pasta, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper to the skillet and stir to combine.
  2. Bring the mixture to a boil over high heat, then reduce to medium-low.
  3. Cover the skillet 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 heat and stir in the shredded cheddar until fully melted, then serve immediately.

Notes

Pro tip: drain only excess fat from the beef—leave a light coating in the skillet so the sauce clings to the shells. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream and cheddar can separate during thawing; for a quick swap, use half-and-half or evaporated milk instead of heavy cream, then add cheddar a little off-heat to help it melt smoothly.