Creamy Beef and Shells

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When comfort food is the craving, Creamy Beef and Shells hits every note. This easy, one-skillet dinner combines tender pasta shells, seasoned ground beef, savory mushrooms, and rich, velvety cheese sauce to create the ultimate weeknight meal. It’s nostalgic, satisfying, and oh-so-simple to make. Perfect for families, busy evenings, or when you’re simply in the mood for something hearty and indulgent.

Each bite brings together the perfect balance of creamy, cheesy goodness and savory, meaty flavor. Whether you’re looking to recreate a childhood favorite or trying something new, this dish is a crowd-pleaser that’ll easily make it into your regular dinner rotation.

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What Kind of Pasta Shells Should I Use?

Medium pasta shells work best in this dish. Their hollow shape traps the creamy sauce beautifully, making each bite rich and flavorful. You can also substitute with elbow macaroni or rotini in a pinch, but shells truly shine in this recipe thanks to their texture and sauce-hugging design.

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Ingredients for the Creamy Beef and Shells

Ground Beef: The heart of the dish. It brings that classic savory base that holds up against the creamy sauce. Use lean ground beef for a lighter version or go full flavor with 80/20.

Pasta Shells: Medium shells are ideal because they scoop up all that luscious sauce. Cook them al dente so they don’t get mushy when stirred in later.

Mushrooms: These add an earthy depth and pair beautifully with the beef and cheese. Optional, but highly recommended.

Garlic & Onion: Essential aromatics that build flavor from the base. Sautéed with beef to create a delicious starting layer.

Tomato Paste: Adds richness and a slight tang, giving the sauce body and balance.

Heavy Cream: This is where the creaminess comes from. It gives the sauce a silky texture.

Cheddar Cheese: For that sharp, melty goodness. Use freshly shredded for the best melt and flavor.

Cream Cheese or Velveeta: Adds an ultra-smooth finish to the sauce. Choose based on your preference for tang (cream cheese) or meltability (Velveeta).

Beef Broth: Helps thin the sauce to the perfect consistency and deepens the beefy flavor.

Seasonings: Salt, pepper, smoked paprika, and Italian herbs to round everything out.

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How To Make the Creamy Beef and Shells

Step 1: Brown the Beef and Aromatics

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary. Add diced onion and minced garlic, cooking until soft and fragrant, about 2-3 minutes.

Step 2: Add Tomato Paste and Mushrooms

Stir in the tomato paste and sliced mushrooms. Cook for another 3-4 minutes, letting the paste caramelize slightly and the mushrooms soften.

Step 3: Make the Creamy Sauce

Pour in the beef broth and heavy cream. Stir everything to combine, scraping up any bits stuck to the pan. Let it simmer gently for 5-6 minutes to thicken slightly.

Step 4: Stir in the Cheese

Reduce heat to low and add cheddar cheese and cream cheese (or Velveeta). Stir until completely melted and the sauce becomes velvety smooth.

Step 5: Add Cooked Shells

Fold in the cooked pasta shells, stirring gently to coat them fully in the creamy beef mixture. Let everything heat through for another 2 minutes, then remove from heat.

Step 6: Season to Taste

Finish by seasoning with salt, black pepper, smoked paprika, and Italian herbs. Give it a taste and adjust as needed before serving.

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How to Serve and Store Creamy Beef and Shells

Serve Creamy Beef and Shells straight from the skillet while hot and melty. Pair it with a crisp green salad or garlic bread for a complete dinner. Leftovers are just as good the next day—sometimes even better!

To store, let the dish cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. To reheat, warm it slowly on the stovetop with a splash of cream or milk to revive the sauce. You can also microwave in short bursts, stirring in between.

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Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prep it ahead and reheat gently when ready to serve. Add a splash of cream while reheating to maintain the creamy texture.

Can I freeze Creamy Beef and Shells?

You can freeze it, but note that cream sauces can separate slightly. If freezing, cool completely and store in a freezer-safe container for up to 2 months.

What vegetables go well with this dish?

Besides mushrooms, peas or spinach are great additions stirred in at the end. They add color, flavor, and a little nutrition boost.

Can I use a different cheese?

Absolutely. Monterey Jack, Gouda, or a shredded cheese blend can all work well here.

How do I keep the pasta from getting mushy?

Cook the pasta al dente and add it at the very end. Avoid overmixing once combined with the sauce.

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Want More Pasta Skillet Ideas?

If you love this cozy skillet dinner, check out these other hearty pasta dishes from Life with Nina:

• Bowtie Pasta with Creamy Velveeta Beef Sauce
• Garlic Parmesan Beef Spaghetti Pasta
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
• One Pot Chicken Parmesan Mac & Cheese
• Cafeteria Noodles with Garlic Butter Chicken Bites

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And let me know in the comments how yours turned out. Did you use cream cheese or Velveeta? Did you sneak in extra veggies or a spicy kick?

I love seeing your twists on my recipes. Questions are welcome too—let’s help each other cook with confidence.

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