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Creamy Beef and Shells

Creamy beef and shells featuring jumbo pasta shells coated in a rich, orange-tinted tomato-beef cream sauce with visible ground beef and melted cheddar pooling in every crevice. One pot cooking keeps the pasta tender and the sauce thick, silky, and ready for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

beef and aromatics
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
pasta and sauce
  • 2 cup medium shell pasta, uncooked
  • 2 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 salt and black pepper to taste
  • 1.5 cup sharp cheddar cheese, shredded

Equipment

  • 1 sheet pan

Method
 

Brown the beef
  1. Heat a large deep skillet over medium-high heat, add ground beef, and cook while breaking it apart until browned. Drain excess fat so the sauce stays creamy instead of greasy (visual cue: no pink remains).
  2. Add diced onion to the browned beef and cook for 3 minutes until softened. Add minced garlic and cook 1 more minute until fragrant (visual cue: garlic smells toasted, not burnt).
Cook the shells
  1. Add uncooked shells, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and black pepper, then stir to combine. Bring to a boil (visual cue: rapid bubbling across the surface).
  2. Reduce heat to medium-low, cover, and cook for 12–15 minutes until pasta is tender and most liquid is absorbed. Stir once halfway through if needed to prevent sticking (visual cue: shells are soft with a thick coating).
Finish the creamy cheddar sauce
  1. Stir in heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens. Keep it at a gentle simmer (visual cue: sauce clings to shells).
  2. Remove from heat and stir in shredded cheddar until fully melted, then serve immediately. (Visual cue: cheddar disappears into the sauce and creates a glossy, creamy finish.)

Notes

For best texture, choose a deep skillet so the shells simmer evenly and the sauce can absorb without scorching. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of beef broth or water to loosen the sauce. Freezing is not ideal because cream and pasta can change texture, but you can freeze if needed and reheat carefully. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.