Go Back
–+ servings
Irresistible Creamy Beef and Shells Recipe

Irresistible Creamy Beef and Shells Recipe You’ll Crave!

Enjoy this Irresistible Creamy Beef and Shells Recipe, a quick and comforting meal perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta Shells Serve as the perfect vessel to hold the creamy sauce.
For the Beef Sauce
  • 1 pound Ground Beef Feel free to substitute with ground turkey or chicken.
  • 1 medium Onion Chop finely to blend into the sauce.
  • 2 cloves Garlic Fresh minced garlic enhances flavor.
  • 1 cup Beef Broth Can be replaced with vegetable broth for a lighter flavor.
  • 1 tablespoon Italian Seasoning A blend of herbs for taste.
For the Creaminess
  • 1 cup Heavy Cream Use half-and-half for a lighter option.
  • 1/2 cup Cheese Mozzarella or Parmesan for added creaminess (optional).

Equipment

  • large pot
  • colander
  • Large Skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside.
  2. Brown the ground beef with chopped onions and minced garlic in a skillet over medium heat for 5-7 minutes. Drain excess fat.
  3. Add beef broth and Italian seasoning, then simmer for 5 minutes to meld flavors.
  4. Stir in heavy cream and simmer for another 5 minutes until thickened.
  5. Fold cooked pasta shells into the sauce and cook for an additional 2-3 minutes.
  6. Serve hot, garnished with extra Italian seasoning or cheese if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently to maintain creaminess.

Tried this recipe?

Let us know how it was!