Creamy Beef and Shells

5 from 3 votes

Creamy Beef and Shells is like a homemade, flavor-packed upgrade of your childhood Hamburger Helper—minus the mystery ingredients! Tender pasta, seasoned beef, and melty cheese come together in just 30 minutes for the ultimate family-friendly meal.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Creamy Beef and Shells

Servings: servings

Author: Chelsea Lords

Cost: $8.21

Equipment

2 Large pot

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

US - Metric

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.

Video

Notes

Note 1: Why use chicken broth instead of beef broth? I tested both, and testers preferred chicken broth. The flavor is subtler. If you aren’t using low sodium broth, you’ll want to greatly reduce the added salt throughout the cooking process.

Note 2: I don’t recommend swapping out the heavy cream: The acidity of the tomato paste has the potential of breaking or curdling the sauce with substitutes like half-and-half or milk. Additionally, heavy cream adds an incredible richness and thickness to the sauce.

Note 3: I highly recommend shredding your own cheese. This ensures a nice and even melt. Pre-shredded cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly.

Storage: Store leftovers covered in the fridge for 3–5 days.

Nutrition