This easy Creamy Ground Beef and Shells with Tomato-Cream Sauce is hearty, flavorful, and totally satisfying! It’s made with tender pasta shells, seasoned ground beef, and the best part — a rich tomato sauce blended with heavy cream and melted Parmesan cheese. Whether you're searching for beef and pasta recipes, creamy beef pasta, or just easy beef recipes for dinner, look no further - this is it!
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Comfort food doesn’t get much better (or easier!) than this, my friend.🙌
This ground beef and pasta is everything you want in a weeknight dinner—smooth, creamy, and totally delicious. The savory ground beef adds a hearty bite and a boost of protein, making this meal both filling and satisfying.
It's quick and easy to throw together, using simple pantry staples, and won’t break the budget. Plus, it’s one of those family-approved dinners that even picky eaters will happily dig into.
And if you're looking for other easy ground beef recipes with pasta try my Cheeseburger Macaroni, Million Dollar Spaghetti, Slow Cooker Goulash Recipe, and my favorite Instant Pot Philly Cheesesteak Pasta.
They're all really popular and soo good! Just like today's recipe!👇
Why you’ll Love this Creamy Beef Pasta Recipe:
- Creamy, meaty, and packed with amazing flavor!
- Ready in 30ish minutes – great for busy weeknights.
- Made with affordable, pantry-staple ingredients.
- Family-approved - perfect for picky eaters.
- A tasty twist on classic ground beef recipes for dinner.
My Test Kitchen Cooking Tip:
Why I Use Chicken Stock Instead of Beef Stock in This Recipe
When I first tested this creamy ground beef and shells recipe, I used beef stock thinking it would naturally complement the ground beef. But the result? The sauce turned out a little too bold and savory, almost overpowering the delicate balance of the tomato-cream base.
Beef stock tends to have a deeper, more robust umami flavor—great for stews or roasts, but not ideal when you want a silky, mellow sauce that lets the cream and tomato shine.
So I swapped it out for chicken stock, and the difference was amazing.
Chicken stock is lighter and more neutral, allowing the creamy tomato flavors to come through without competing. It supports the dish rather than overtaking it.
And if you're into the science behind all of this, I'm here to help.
From a flavor chemistry perspective, beef stock has higher concentrations of Maillard reaction compounds (from roasted bones and meat), which are rich and intense—but in this case, they clashed a bit with the cream. Chicken stock keeps things balanced and smooth, making each bite more cohesive and comforting.
Ok, science class dismissed, back to making this amazingness!🧡
Let's go over what's in this delicious recipe...
Ingredients
- Small or medium pasta shells – Perfect for catching all that saucy goodness!
- Olive Oil - Helps soften and sauté the onion and garlic.
- Yellow onion – Brings in a touch of savory sweetness.
- Garlic – Adds aromatic flavor to the sauce.
- Ground beef – Adds protein and rich flavor to the dish.
- Salt & pepper – Balances and enhance all the flavors.
- Italian seasoning – Adds Italian flavor and boosts the overall savory notes of the dish.
- Tomato sauce – Forms the base of the creamy tomato sauce.
- Tomato paste - Intensifies the tomato flavor, making the sauce sweeter and richer.
- Chickens Stock - Adds a savory flavor to the sauce without making it too heavy. And it helps to loosen the sauce to coat the pasta evenly.
- Heavy cream – Gives the tomato sauce its rich, creamy flavor and texture.
- Fresh parsley – Gives a fresh, herby finish that balances the richness of the creamy sauce.
- Grated Parmesan cheese – Melts into the sauce for a cheesy touch.
Allow me to share how all those tasty inggredients come together to make this creamy beef and shells...
How to Make this Beef and Pasta Recipe:
Cook the pasta shells in salted water to al dente, according to the package directions. Drain and set aside.
Meanwhile, in a large skillet, add olive oil and chopped onion and sauté 3-4 minutes.
Add the minced garlic, stir and sauté 1-2 minutes.
Add the ground beef, Italian seasoning, and salt and pepper. Cook and stir for 5 minutes. (You can drain any excess grease if you'd like.)
Next add the tomato sauce, tomato paste, and chicken stock and mix to combine. Let it simmer for a few minutes to deepen the flavor.
Pour in the heavy cream and Parmesan cheese and stir to combine. Simmer and stir for 5 minutes to bring the flavors together.
Mix in the fresh chopped parsley.
Fold in the cooked pasta shells and gently stir to coat them in that creamy tomato sauce. Remove from the heat and let sit 3-5 minutes.
Season and garnish with more salt and pepper, parsley and grated Parmesan cheese if desired. Serve warm and enjoy!
What to Serve with It:
- Garlic bread, crusty French bread or cheesy beer bread.
- A simple arugala salad or garden salad.
- Parmesan Broccoli or garlic green beans.
- Roasted asparagus or sautéed spinach.
Storing, Reheating and Freezing
To store this creamy beef and shells cool let it completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheat this beef recipe in the microwave by adding a splash of milk or cream and heat in 30-second intervals, stirring between each. Or on the stovetop by gently reheating over medium-low heat, adding a little milk or water to loosen the sauce.
This dish freezes nicely.
- Let it cool, then transfer to a freezer-safe container or zip-top bag.
- Freeze for up to 2 months.
- Thaw overnight in the fridge before reheating.
Best Tips & Tricks:
- Don’t overcook the pasta — slightly underdone shell pasta is best since you’re cooking it a bit more when you add it into the sauce.
- Add other shedded cheese like gouda or cheddar for an extra cheesy beef and pasta experience.
- Lighten it up with ground turkey or ground chicken, or use Italian sausage for a different twist.
- Stir in your favorite veggies at the end for extra nutrition and color.
- Add some heat! Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version.
Frequently Asked Questions:
Absolutely! Penne, macaroni, or rotini are great options for an alternative pasta.
Yes -you can! Make it up to 2 days in advance and store it in the fridge. Reheat before serving
Half & half or whole milk will work, although the sauce won’t be as rich.
Not really, although it uses tomato sauce, the cream and cheese mellow out the acidity from the tomatoes and give is a less cheesy tomatoey flavor.
For sure - it’s great for meal prepping or feeding a crowd. Hit the easy button and enjoy the leftovers for lunches and dinners throughout the week.
This Creamy Beef and Shells recipe is a total weeknight hero!
It’s warm, cheesy, and super satisfying, with that dreamy tomato-cream sauce coating every bite of beef and pasta. Whether you're searching for beef and pasta recipes, creamy beef pasta, or just tasty new beef recipe for dinner that the whole family will enjoy, this recipe ticks all those boxes.
⭐️⭐️⭐️⭐️⭐️ If you’ve made this Creamy Beef and Shells, tap the stars below to leave a rating and let us know how it turned out in the comments!
Creamy Ground Beef and Shells with Tomato-Cream Sauce Recipe
This easy Creamy Ground Beef and Shells with Tomato-Cream Sauce is hearty, flavorful, and totally satisfying! It’s made with tender pasta shells, seasoned ground beef, and the best part — a rich tomato sauce blended with heavy cream and melted Parmesan cheese. Whether you're searching for beef and pasta recipes, creamy beef pasta, or just easy beef recipes for dinner, look no further - this is it!
Ingredients
- 8 ounces shell pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minsed
- 1 pound ground beef
- 1 ½ teaspoons Salt & ½ teaspoon pepper
- 3 teaspoons Italian seasoning
- 15 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 cup chicken stock, more if the sauce geets too thick and needs to loosen.
- ¾ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 tablespoon fresh parsley, finely chopped
Instructions
- Cook the pasta shells in salted water to al dente, according to the package directions. Drain and set aside.
- Meanwhile, in a large skillet, add olive oil and chopped onion and sauté 3-4 minutes.
- Add the minced garlic, stir and sauté 1-2 minutes.
- Add the ground beef, Italian seasoning, and salt and pepper. Cook and stir for 5 minutes. (You can drain any excess grease if you'd like.)
- Next add the tomato sauce, tomato paste, and chicken stock and mix to combine. Let it simmer for a few minutes to deepen the flavor.
- Pour in the heavy cream and Parmesan cheese and stir to combine. Simmer and stir for 5 minutes to bring the flavors together.
- Mix in the fresh chopped parsley.
- Fold in the cooked pasta shells and gently stir to coat them in that creamy tomato sauce. Remove from the heat and let sit 3-5 minutes.
- Season or garnish with more salt and pepper, parsley and grated Parmesan if desired. Serve warm and enjoy!
⭐️⭐️⭐️⭐️⭐️ If you’ve made this Creamy Beef and Shells, tap the stars above to leave a rating and let us know how it turned out in the comments!
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