This Creamy Beef and Shells recipe is the perfect weeknight comfort food that delivers big flavor with minimal effort. Creamy, cheesy, and loaded with hearty beef, it’s a dinner dream.
Ready in just 20 minutes, this dish offers a balanced bite of tender pasta, seasoned beef, and a rich, velvety sauce. It’s a meal the whole family will crave again and again.
What You’ll Need for the Creamy Beef and Shells
- Ground beef – The heart of the dish, giving it rich, meaty flavor and protein-packed substance.
- Medium pasta shells – Perfect for catching the creamy sauce in every curve and crevice.
- Red bell pepper – Adds a touch of sweetness and vibrant color that brightens up the savory mix.
- Yellow onion – Builds a fragrant, caramelized base that deepens the overall flavor.
- Garlic – A must-have for adding aromatic intensity to the creamy sauce.
- Italian seasoning – Infuses the dish with herby warmth and complexity.
- Beef broth – Forms the savory backbone of the sauce while keeping everything moist and flavorful.
- All-purpose flour – Helps thicken the sauce, giving it that luscious, silky texture.
- Sour cream – Adds tang and creaminess, balancing the richness with a slight bite.
- Mild cheddar cheese – Melts into the sauce, bringing a cheesy comfort to every spoonful.
- Butter with olive oil & sea salt – Enhances depth and brings a luxurious finish to the sauce.
Quick Steps to Creamy Beef and Shells Perfection
Start by boiling your pasta shells until al dente, then drain and set them aside.
Meanwhile, cook your ground beef with diced bell pepper and onion until the beef is browned and veggies are softened. Drain any fat, then stir in garlic and seasoning for a quick aromatic boost.
Melt in the butter, sprinkle in flour, and whisk until combined. Slowly pour in beef broth, allowing the mixture to thicken into a silky base.
Reduce heat and stir in sour cream and cheddar cheese until smooth and velvety. Fold in the cooked pasta shells, mix well, and top with chopped parsley before serving.
Tasty Tips & Cozy Variations
For an extra flavor punch, try swapping cheddar with smoked gouda or pepper jack. Want more heat? Toss in a pinch of crushed red pepper flakes with the seasoning.
You can sneak in extra veggies like mushrooms or spinach without compromising the creamy indulgence. If you’d rather go lighter, ground turkey is a great substitute for beef, and Greek yogurt can replace sour cream for a tangy twist.
Don’t skip the parsley—it’s more than a garnish. It adds a pop of freshness that balances out the richness beautifully.
Leftover Love: How to Store & Reheat
Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
To reheat, add a splash of milk or broth and warm gently on the stove or in the microwave to loosen the sauce without drying it out. Avoid freezing, as the dairy-based sauce may separate upon thawing.
Creamy Beef and Shells Recipe
Ingredients
- ¼ cup all-purpose flour
- ½ tsp black pepper
- 2 cups beef broth
- 2 tbsp parsley chopped
- 1 tbsp Italian seasoning
- ½ cup sour cream
- 1 tsp garlic minced
- 3 cups medium pasta shells uncooked
- 3 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt
- 1 medium red bell pepper diced
- 1 tsp salt
- 1 lb. ground beef
- ½ large onion diced
- 1 cup mild cheddar cheese
Instructions
- Begin by boiling a generously salted pot of water. Add the pasta shells and cook according to the instructions on the packaging until al dente. Once done, drain thoroughly and reserve.
- In a broad skillet set over medium heat, sauté the ground beef along with the diced onion and red bell pepper until the meat is browned and crumbled. Remove excess grease, then return the pan to the stovetop.
- Incorporate the minced garlic, Italian seasoning, salt, and pepper, stirring until the mixture releases its aroma. Add the butter and mix until fully melted. Sprinkle in the flour, stirring constantly for about one minute to ensure it integrates smoothly.
- Pour in the beef broth slowly, whisking continuously until the sauce reaches a slightly thickened consistency. Blend in the sour cream and shredded cheddar cheese, stirring until fully melted and cohesive.
- Reintroduce the cooked pasta shells, folding them gently into the sauce. Garnish with chopped parsley before serving.
