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Creamy Beef and Shells

A rich, comforting pasta dish made with tender shells, seasoned ground beef, and a velvety tomato-cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Main
Cuisine: American, Italian-American
Calories: 480

Ingredients
  

Main Ingredients
  • 12 oz medium pasta shells
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 1 cup heavy cream
  • 1 cup shredded Parmesan or cheddar
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Mixing spoon
  • Pasta pot
  • Measuring cups

Method
 

  1. Cook pasta shells in salted boiling water until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet and brown the ground beef.
  3. Add diced onion and cook until softened. Stir in minced garlic.
  4. Season with paprika, Italian seasoning, salt, and pepper.
  5. Stir in tomato paste and cook briefly.
  6. Pour in beef broth and tomato sauce. Bring to a gentle simmer.
  7. Lower heat and add heavy cream. Let the sauce thicken.
  8. Mix in the shredded cheese until melted.
  9. Add cooked pasta and stir to coat evenly.
  10. Garnish with parsley and serve warm.

Notes

For extra creaminess, add an additional 1/4 cup cheese. Leftovers reheat well with a splash of broth or cream.