Comforting Beef and Shells

If you ask me, beef and shells is pure comfort food at its finest.

This one-pot wonder brings together tender ground beef and pasta shells in a rich, tomatoey sauce that the whole family will love. The shells catch all that beefy goodness in their little pockets, making every bite satisfying.

It comes together in about 30 minutes with simple ingredients you probably already have in your pantry. A bit of garlic, some Italian seasoning, and melty cheese turn this into something special without any fuss.

It’s the kind of dinner that disappears fast, perfect for busy weeknights when you need something hearty and filling.

What Kind of Ground Beef Should I Use?

For this recipe, I’d recommend using ground beef with an 80/20 or 85/15 fat ratio. The 80/20 gives you more flavor since the fat content is higher, but if you prefer something a bit leaner, the 85/15 works great too. You can definitely use 90/10 if that’s what you have on hand, though you might want to add a tiny bit more olive oil to keep things from drying out. Whatever you choose, make sure to drain off any excess grease after browning the meat so your sauce doesn’t end up too oily.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Medium pasta shells: Any short pasta works great here – try elbow macaroni, penne, rotini, or cavatappi. They’ll all hold the sauce nicely.
• Ground beef: Ground turkey, ground chicken, or Italian sausage (removed from casings) are all solid alternatives. If using turkey or chicken, you might want to add a bit more seasoning since they’re milder than beef.
• Heavy cream: Half-and-half works in a pinch, though the sauce will be slightly thinner. You can also use whole milk mixed with 2 tablespoons of cream cheese to add back some richness.
• Extra sharp cheddar cheese: Medium cheddar, Colby, or a Mexican cheese blend all melt well. For a different flavor profile, try Gruyere or fontina.
• Beef stock: Chicken stock or vegetable stock work fine here. If using vegetable stock with ground beef, consider adding a splash of Worcestershire sauce for extra depth.
• Italian seasoning: Make your own by mixing equal parts dried basil, oregano, and thyme. Add a pinch of rosemary if you have it.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with beef and shells is overcooking the pasta during the initial boil – cook your shells about 2 minutes less than the package directions since they’ll continue cooking in the sauce and you don’t want mushy pasta.

Another common error is not draining the ground beef well enough after browning, which leaves your dish greasy and prevents the sauce from thickening properly, so take an extra minute to drain off that excess fat.

To avoid a grainy, separated sauce, make sure to remove the pan from heat before stirring in the cheese and heavy cream, as high heat can cause the dairy to break and create an unappetizing texture.

Finally, if your sauce seems too thick, add the beef stock gradually rather than all at once – you can always thin it out, but fixing an overly watery sauce means more cooking time and potentially overcooked pasta.

What to Serve With Beef and Shells?

Beef and shells is pretty hearty on its own, but I love serving it with a simple side salad to balance out all that cheesy goodness. A basic Caesar salad or mixed greens with Italian dressing works perfectly and takes just a few minutes to throw together. Garlic bread is another great option if you want something to soak up the creamy sauce, and it’s always a hit with kids. For a veggie side, steamed broccoli or green beans tossed with a little butter and garlic round out the meal nicely without making things too complicated.

Storage Instructions

Store: Keep your beef and shells in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, which is totally normal. It actually tastes even better the next day once all those flavors have had time to hang out together!

Freeze: This freezes really well for up to 3 months. Let it cool completely first, then portion it into freezer-safe containers. Just know that cream-based sauces can sometimes separate a little when frozen, but a good stir while reheating usually fixes that right up.

Reheat: Warm it up on the stovetop over medium-low heat, adding a splash of beef stock or milk if it seems too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Either way, stir it well to bring that creamy sauce back together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 110-125 g
• Fat: 130-145 g
• Carbohydrates: 180-200 g

Ingredients

For the pasta:

• 8 oz medium shell pasta
• Water, for boiling
• Salt, for boiling water

For the sauce and beef mixture:

• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 1/2 tsp italian herbs
• 1 tsp sweet paprika
• 1/2 tsp dry mustard powder
• 2 tbsp plain flour
• 2 cups beef broth
• 1 can (15 oz) tomato sauce
• 3/4 cup heavy whipping cream
• 6 oz sharp cheddar cheese, shredded (about 1 1/2 cups)
• Salt and ground pepper, as needed

Step 1: Cook the Pasta

• 8 oz medium shell pasta
• water, for boiling
• salt, for boiling water

Bring a large pot of salted water to a rapid boil.

Add the medium shell pasta and cook according to the package instructions, stirring occasionally to prevent sticking.

Once the pasta is al dente, drain it thoroughly and set aside for later use.

Step 2: Brown the Ground Beef

• 1 tbsp olive oil
• 1 lb ground beef

Heat the olive oil in a large skillet over medium-high heat.

Add the ground beef and cook, using a spoon to crumble it as it browns.

Continue cooking until the beef is fully browned, about 3 to 5 minutes.

Drain any excess fat and set the cooked beef aside for the next steps.

Step 3: Sauté Onion and Spices

• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 1/2 tsp Italian herbs
• 1 tsp sweet paprika
• 1/2 tsp dry mustard powder

In the same skillet, add the diced onion and sauté, stirring frequently, until the onion becomes translucent and fragrant, about 2 to 3 minutes.

Stir in the minced garlic, Italian herbs, sweet paprika, and dry mustard powder.

Continue to cook the mixture for about 1 minute, allowing the spices to release their aroma.

Step 4: Thicken the Sauce Base

• 2 tbsp plain flour

Sprinkle the flour over the sautéed onion and spice mixture and whisk it in.

Cook for about 1 minute, allowing the flour to lightly toast and absorb some of the oil and flavors.

Step 5: Build and Simmer the Tomato-Beef Sauce

• 2 cups beef broth
• 1 can (15 oz) tomato sauce

Gradually whisk in the beef broth and tomato sauce, ensuring the mixture is smooth with no lumps.

Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer.

Stir occasionally and let the sauce reduce and thicken slightly, about 6 to 8 minutes.

I always taste the sauce at this point to see if it needs more seasoning or a pinch of sugar for balance, though that’s optional.

Step 6: Combine Pasta, Beef, and Cream

• cooked pasta (from Step 1)
• cooked ground beef (from Step 2)
• 3/4 cup heavy whipping cream

Add the cooked pasta (from Step 1), browned ground beef (from Step 2), and heavy whipping cream to the skillet with the sauce.

Stir well to combine everything and cook for a few minutes until heated through.

The cream helps make the sauce rich and velvety.

Step 7: Melt the Cheese & Serve

• 6 oz sharp cheddar cheese, shredded (about 1 1/2 cups)
• salt and ground pepper, as needed

Reduce the heat to low and sprinkle the shredded sharp cheddar cheese over the skillet.

Stir until the cheese is completely melted and the sauce is creamy and smooth.

Season with salt and ground pepper to taste.

Serve warm and enjoy!

For extra flavor, I like to finish with a touch of freshly cracked black pepper on top.

Comforting Beef and Shells

Delicious Comforting Beef and Shells recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 2600 kcal

Ingredients

  

For the pasta:

• 8 oz medium shell pasta
• water, for boiling
• salt, for boiling water

For the sauce and beef mixture:

• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 1/2 tsp Italian herbs
• 1 tsp sweet paprika
• 1/2 tsp dry mustard powder
• 2 tbsp plain flour
• 2 cups beef broth
• 1 can (15 oz) tomato sauce
• 3/4 cup heavy whipping cream
• 6 oz sharp cheddar cheese, shredded (about 1 1/2 cups)
• salt and ground pepper, as needed

Instructions

 

• Bring a large pot of salted water to a rapid boil. Add the medium shell pasta and cook according to the package instructions, stirring occasionally to prevent sticking. Once the pasta is al dente, drain it thoroughly and set aside for later use.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, using a spoon to crumble it as it browns. Continue cooking until the beef is fully browned, about 3 to 5 minutes. Drain any excess fat and set the cooked beef aside for the next steps.
• In the same skillet, add the diced onion and sauté, stirring frequently, until the onion becomes translucent and fragrant, about 2 to 3 minutes. Stir in the minced garlic, Italian herbs, sweet paprika, and dry mustard powder. Continue to cook the mixture for about 1 minute, allowing the spices to release their aroma.
• Sprinkle the flour over the sautéed onion and spice mixture and whisk it in. Cook for about 1 minute, allowing the flour to lightly toast and absorb some of the oil and flavors.
• Gradually whisk in the beef broth and tomato sauce, ensuring the mixture is smooth with no lumps. Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer. Stir occasionally and let the sauce reduce and thicken slightly, about 6 to 8 minutes. I always taste the sauce at this point to see if it needs more seasoning or a pinch of sugar for balance, though that's optional.
• Add the cooked pasta (from Step 1), browned ground beef (from Step 2), and heavy whipping cream to the skillet with the sauce. Stir well to combine everything and cook for a few minutes until heated through. The cream helps make the sauce rich and velvety.
• Reduce the heat to low and sprinkle the shredded sharp cheddar cheese over the skillet. Stir until the cheese is completely melted and the sauce is creamy and smooth. Season with salt and ground pepper to taste. Serve warm and enjoy! For extra flavor, I like to finish with a touch of freshly cracked black pepper on top.