Creamy Beef and Shells Skillet Recipe (Easy)

Are you in a rush when the clock strikes 5:00 PM on a weeknight, and all you have left is a moment of panic? This easy creamy beef and shells skillet will save your night! This skillet is the ultimate weeknight dinner with tender pasta, seasoned ground beef and a creamy, cheesy, tomato sauce. All of these comforting flavors come together with minimal effort in under 30 minutes, and it tastes like it has been simmering all day.

It’s a great meal to make when you don’t have the time or energy to make anything complicated. This easy dinner is simple, uses common ingredients you probably already have on hand and is super satisfying for adults and kids alike. It’s also a breeze to clean up. This recipe works well for family dinners after soccer practice or just a cozy night in.

Simply brown the beef and stir in the rest of the ingredients, then simmer. Then, toss in the pasta. This is so easy you’ll wonder why you didn’t think of it sooner.

Why You Will Love This Recipe

I love this meal because it tastes like it has been simmering all day but on a realistic weeknight. This easy dinner only takes one big skillet which allows the fond (the brown bits from cooking the ground beef) to become the base of your rich, creamy tomato sauce. It’s basically restaurant quality comfort food that can be made on the stove top with barely any cleanup.

And I also love the texture of the finished dish. The pasta shells act as mini bowls that hold onto the cheesy, beefy, tomato sauce so each forkful is perfectly loaded. And since you only use one skillet (plus a pot for cooking the pasta), clean up is minimal. That means more time for you to relax.

The Ingredients

Here are the basic ingredients you need to make this easy beef and shells skillet. Gather these pantry staples and you’re ready to go!

Medium Pasta Shells

Medium shells are great for this recipe because their shape is ideal for capturing and holding onto the meaty sauce. Cook the shells to al dente because they will continue to cook in the skillet and absorb some of the liquid. If you can’t find medium shells, rotini, penne or macaroni are good substitutes.

Tomato Paste

Spending one extra minute cooking the tomato paste in the skillet will really elevate the flavor of this dish. Cooking the paste cooks out any raw, metallic flavor from the tomatoes and adds a deeper flavor to your sauce. If you don’t have tomato paste, leave it out! You can simmer the sauce a couple minutes longer if needed to allow the sauce to reduce and concentrate its flavor.

Heavy Cream

Heavy cream is the key ingredient to achieve the super creamy texture in the sauce that offsets the tanginess of the tomatoes. It also helps the cheddar cheese melt into the sauce without getting oily. You can substitute half-and-half for a slightly lighter sauce, but your sauce won’t be as thick.

How to Make It

Here’s how to put together this wonderfully easy and satisfying weeknight meal.

Boil the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook until just al dente per the package directions. Drain and reserve.

Brown the Beef

In a large skillet over medium-high heat, heat the olive oil and add the ground beef and diced onion. Cook until the beef is browned and the onion is softened. Carefully drain off the excess grease.

Build the Flavor Base

Add the garlic and tomato paste to the beef and onion. Cook for 1 minute, stirring, until fragrant and tomato paste is darkened in color.

Simmer the Sauce

Add the tomato sauce and beef broth, plus the Italian seasoning, smoked paprika, salt and pepper. Stir and bring to a simmer. Allow to simmer over medium-low for 5 minutes to thicken.

Make it Creamy

Turn the heat to low and stir in the heavy cream until the sauce is smooth. Sprinkle the shredded cheddar cheese over the sauce and stir until melted.

Toss and Serve

Add the pasta shells to the skillet and gently toss until coated in the creamy beef sauce. Cook for another 2 minutes to heat through and serve warm.

My Top Tips for Success

Don’t overcook the pasta shells in the boiling water since they’ll be tossed directly into the hot, creamy sauce at the end. Leave the shells just slightly undercooked so they don’t become too soft in the skillet. The pasta shells will absorb some of the liquid in the sauce while finishing cooking.

Be sure to lower the heat when adding your cheddar cheese. If the sauce is boiling too much when you add the cheese, the cheese may separate and you’ll be left with a somewhat oily-looking dish.

If you have a few extra minutes before sitting down to eat, remove the skillet from the stove and let it rest for 3-5 minutes. This will give the sauce a chance to thicken and set up nicely in the grooves of the pasta shells.

Creamy Beef and Shells Skillet Recipe (Easy)

Jennifer

This easy creamy beef and shells skillet is the ultimate weeknight dinner. Tender pasta and seasoned ground beef tossed in a rich, cheesy tomato sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main

Servings 6

Calories 584 kcal

Equipment

• Large pot
• Large skillet
• Wooden spoon or spatula

Ingredients

  

1x2x3x

• 12 ounces medium pasta shells
• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 1/2 cups tomato sauce
• 1 cup beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup heavy cream
• 1 1/2 cups sharp cheddar cheese freshly shredded

Instructions

 

• In a large pot of salted water, bring to a boil. Cook the pasta shells until al dente according to the instructions on the box. Drain the pasta and set aside.
• In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and diced onion and cook for 6 to 7 minutes, stirring occasionally to break up the meat into small crumbles, until the beef is browned and the onions are softened. Drain off any excess grease, if needed.
• Add the garlic and tomato paste and cook for 1 minute, stirring frequently.
• Add the tomato sauce and beef broth and stir in the Italian seasoning, smoked paprika, salt, and black pepper. Bring to a simmer and stir well.
• Lower the heat to medium-low and simmer for 5 minutes, or until the sauce has thickened slightly.
• Stir in the heavy cream until well combined and the sauce is smooth and creamy. Add the cheddar cheese and stir until completely melted.
• Add the pasta shells to the skillet and gently toss to coat the pasta in the creamy beef sauce.
• Simmer for an additional 2 to 3 minutes, or until everything is heated through. Let sit for a few minutes to allow the sauce to thicken, sprinklt some parsley, and serve warm.

Nutrition

Calories: 584kcalCarbohydrates: 51gProtein: 33gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 109mgSodium: 922mgPotassium: 738mgFiber: 4gSugar: 6gVitamin A: 1156IUVitamin C: 7mgCalcium: 264mgIron: 4mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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Storage and Reheating

• Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• To freeze, allow the skillet to cool completely. Transfer to a freezer-safe dish and freeze for up to 2 months. Thaw in the fridge overnight and reheat.
• Gently reheat on the stovetop over low heat. A splash of beef broth or milk will help bring the creamy sauce back together.

What to Serve it With

• Pair with a fresh green salad with a light vinaigrette dressing.
• Serve with garlic bread to sop up all the extra sauce.
• A side of simple roasted broccoli or green beans would complement this meal nicely.
• Serve directly from the skillet for a simple and satisfying family meal.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, ground turkey is a great alternative to ground beef. It’s much leaner but will have a slightly milder flavor. You may wish to increase the salt or add a pinch of Italian seasoning.

Why did my sauce get too thick?

The pasta will absorb liquid as it sits in the pan. If the sauce becomes too thick, add a small splash of warm beef broth to help thin it out again.