This 30-minute creamy beef and shells recipe is simple to make. It’s a budget-friendly and comforting meal that has pasta in a tasty meat sauce with a hint of cream!

About This Recipe

This recipe for creamy beef and shells is designed for a quick weeknight dinner. The entire process, from preparation to serving, is intended to be completed within 30 minutes. It combines ground beef, pasta shells, and a simple, creamy tomato-based sauce.

Why You’ll Love This Recipe

It is designed to be prepared quickly, in approximately 30 minutes.

It uses common, affordable ingredients like ground beef and pasta shells.

The dish features a familiar and comforting combination of pasta and meat sauce.

A small amount of cream is added to create a richer sauce texture.

Ingredients

1 pound ground beef (80/20 lean to fat ratio is typical)

1 tablespoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (15-ounce) can tomato sauce

1 cup beef broth

1/2 cup heavy cream

8 ounces medium pasta shells

Grated Parmesan cheese, for serving (optional)

Step by Step Instructions

Bring a large pot of salted water to a boil for the pasta.

While the water heats, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat apart with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

Add the minced garlic, dried oregano, salt, and pepper to the skillet. Cook for one minute until fragrant.

Pour in the tomato sauce and beef broth, stirring to combine. Bring the mixture to a simmer.

Once the water is boiling, add the pasta shells and cook according to package directions until al dente.

Reduce the heat under the skillet to low. Stir the heavy cream into the beef and tomato sauce until fully incorporated. Allow it to heat through for 1-2 minutes; do not boil.

Drain the cooked pasta shells and add them directly to the creamy beef sauce. Stir to coat the pasta evenly.

Serve immediately, topped with grated Parmesan cheese if desired.

FAQ

Can I use a different type of pasta?

Yes. Medium pasta shells are recommended for their ability to hold the sauce, but other short pasta shapes like elbows, rotini, or penne can be used.

Can I substitute the heavy cream?

Heavy cream provides richness and stability. Lower-fat options like half-and-half or whole milk can be used, but the sauce will be less creamy and may thin out more quickly.

How can I make this dish more flavorful?

Adding a pinch of red pepper flakes with the garlic or a tablespoon of tomato paste when browning the meat can enhance the flavor.

You Must Know

The key to completing this recipe in 30 minutes is multitasking: start the pasta water first and prepare the sauce while the pasta cooks. Draining excess fat from the cooked beef is recommended for a less greasy sauce. Adding the cream at the end over low heat prevents it from curdling.

Storage Tips

Allow leftovers to cool completely before storing.

Store in an airtight container in the refrigerator for up to 3-4 days.

The pasta will absorb sauce upon standing. Reheat gently in a saucepan, adding a small splash of beef broth or water to loosen the sauce to the desired consistency.

Freezing is not recommended due to the dairy content, which can separate and become grainy upon thawing.