Creamy Beef and Shells

This Creamy Beef and Shells skillet is the ultimate homemade upgrade to Hamburger Helper. By simmering medium pasta shells directly in a seasoned beef broth and tomato sauce base, the pasta absorbs maximum flavor while releasing natural starches to thicken the dish. A touch of heavy cream and melty cheddar cheese finishes it into an ultra-velvety, crowd-pleasing one-pot dinner ready in under 30 minutes.

The Core Ingredients

1. Lean Ground Beef (1 lb) – 85/15 or 90/10 ground beef browns up quickly without leaving excess grease.
2. Medium Pasta Shells (8 oz / about 2 cups dry) – The cup-like shape holds onto the rich beef gravy and melted cheese in every bite.
3. Tomato Sauce (1 can / 15 oz) – Combines with beef broth for a rich, tangy base.
4. Beef Broth (2 cups) – Cooks the raw pasta shells right in the skillet.
5. Heavy Cream (½ cup) – Adds a silky, rich creaminess that tempers the acidity of the tomato sauce.
6. Shredded Cheddar or Italian Blend Cheese (1 cup) – Melts directly into the hot pasta to bind the sauce together.

(Pantry staples: 1 small yellow onion diced, 2 cloves minced garlic, 1 tsp Italian seasoning, salt, and black pepper).

Step-by-Step Instructions

1. Brown the Beef & Aromatics: Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced yellow onion. Cook for 5 to 6 minutes, breaking the meat apart with a spoon, until browned. Drain any excess grease.
2. Season: Add the minced garlic and Italian seasoning to the beef. Stir and cook for 1 minute until fragrant.
3. Add Liquids & Pasta: Pour in the tomato sauce, beef broth, and raw pasta shells. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir well to ensure the pasta is submerged.
4. Simmer to Tender: Bring the mixture to a boil, then cover with a tight-fitting lid and reduce heat to medium-low. Simmer for 10 to 12 minutes, stirring occasionally so the shells don’t stick to the bottom, until the pasta is tender.
5. Make it Creamy: Stir in the heavy cream and shredded cheese until the cheese is completely melted and the sauce turns thick and glossy.
6. Serve: Remove from heat and let sit for 2 to 3 minutes to thicken before ladling into warm bowls!

Pro Tips & Variations

• Cheesy Cream Cheese Swap: Swap the heavy cream for 4 oz of softened cream cheese for an extra tangy, velvety sauce.
• Add Veggies: Toss in 1 cup of frozen peas or a handful of fresh spinach during the last 2 minutes of simmering until wilted.