Creamy Beef and Shells is a homemade twist on Hamburger Helper, flavorful, cheesy, and ready in 30 minutes.
author’s note
Family-Approved Creamy Beef and Shells!
Creamy Beef and Shells is pure nostalgic comfort food for me. Growing up, we had Hamburger Helper’s version often, and after plenty of tweaking and testing, I’ve created a fresh, modern take on this classic that my family loves and I think yours will too.
It’s creamy, cheesy, rich, and packed with flavor. While it’s definitely indulgent, pairing it with veggie-heavy sides like roasted broccoli or a crisp garden salad makes it the perfect well-rounded dinner.
If you love upgraded Hamburger Helper-style meals, be sure to check out my Taco Pasta and Tuna Pasta, both are long-time reader favorites!
Creamy Beef and Shells Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Tomato Paste | Don’t swap with sauce or crushed tomatoes; the sauce will be too watery. |
| Low-Sodium Chicken Broth | Testers preferred it over beef broth since it’s more subtle. Vegetable broth works too. |
| Heavy Cream | Half & half may split; cream gives the best texture and richness. |
| Sharp Cheddar | Freshly shredded melts best. Use extra-sharp for stronger flavor or Colby Jack for milder. |
| Ground Beef | A classic choice that makes the dish hearty. Try ground turkey or chicken for lighter flavor. |
| Pasta Shells | Great for catching the sauce. Elbow macaroni or rotini also work. |
Quick Tip
Salt is cheese’s best friend: If your Creamy Beef and Shells don’t taste “cheesy” enough, chances are it’s a salting issue. Try adding a touch more salt and see if that doesn’t make all the world of difference.
Shortcuts
- Buy pre-diced onions from the store (or frozen).
- Use jarred minced garlic instead of mincing your own.
- Grate cheese in a food processor for quick prep.
Tips For Success
- Salt pasta water generously before boiling the shells. This step seasons them from the inside out.
- Cook shells slightly under al dente so they finish perfectly as they sit in the sauce.
- Use a large pot with plenty of water to prevent gummy pasta.
- Taste for seasoning before serving. Sometimes just a pinch more salt brings all the flavors together.
Creamy Beef and Shells Toppings
- A dollop of sour cream stirred in at the end for extra creaminess.
- Fresh herbs like parsley or cilantro for brightness.
- Extra shredded cheese melted on top.
- Green onions or even a squeeze of lime for freshness.
Storage
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce.
This recipe doesn’t freeze well since the cream sauce can separate.
More Pasta Recipes:
Creamy Beef and Shells
Video
Equipment
Ingredients
- 3-1/4 cups medium shells pasta uncooked
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- Salt and pepper
- 1 pound lean ground beef 93/7
- 1 tablespoon minced garlic 3 to 4 cloves
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 5 tablespoons tomato paste
- 1 cup reduced-sodium chicken broth see note 1
- 1 cup heavy cream see note 2
- 1-1/2 cups freshly shredded sharp Cheddar cheese see note 3
- Sour cream lite or fat-free is great; for serving
- Fresh cilantro or green onions, optional, for serving
Instructions
- Dice the onion and mince the garlic. Measure out seasonings and set out the rest of the ingredients.
- Bring a large pot of water to boil and generously salt the water (I add 1 teaspoon fine sea salt to every 4 cups water). Once salted water is boiling, add shells (not the whole box) and cook according to package directions, draining shells 1 minute before directed. Drain; do not rinse.
- Meanwhile, add the olive oil to a large, heavy-bottomed pot or Dutch oven; heat to medium-high. Add in onion and season to taste. (I add 1/4 teaspoon salt and pepper here.) Cook, stirring occasionally, until becoming soft, about 3–5 minutes. Add ground beef and season again. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Cook, crumbling as you cook, until browned through, about 5–8 minutes. (If there is excess grease, drain it off.) Add garlic, seasonings, and tomato paste. Cook, stirring constantly, until very fragrant and tomato paste begins to darken, about 3–5 minutes. Reduce heat if anything is burning.
- Add chicken broth—it should sizzle and boil. Cook until mostly all is evaporated into the meat, scraping the bottom of the pan to release any browned bits. Reduce heat to low and add the cream. Mix and allow sauce to come to a low simmer. Cook until slightly thickened, about 3 more minutes.
- Add in the cooked pasta. Use tongs to vigorously toss the sauce with the cooked pasta until the sauce clings nicely to the pasta. Taste once more and season, adding any more salt/pepper as needed. (I typically add another 1/4 teaspoon salt.) Remove from heat. Add cheese and stir gently until melted. Serve with a big spoonful of sour cream in each bowl and top with fresh herbs, if using.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As your brother in law I have to say, Wow this dish is incredible. I can’t believe how big of a hit this was with the whole family. It’ll be on regular rotation in our family from here on out! Thanks for your amazing recipes!
So happy to hear! Thanks Bryan! 🙂
Am I able to substitute ground beef with Turkey?
I haven’t tested this recipe with ground turkey, but I don’t see why not! If you feel it’s missing something, you could add 1-2 teaspoons beef bouillon powder! 🙂
Thank you! I am really excited to try. We love your recipes!!!
Awe thank you so much Michelle! 🙂 You’ll have to let me know what you think of this one 🙂