The Best Creamy Beef and Shells
This fiercely bubbling skillet of creamy beef and shells completely rescues your chaotic weeknights! Thick, starchy pasta shells trap an incredibly rich, heavily cheesy ground beef sauce that completely comes together in under thirty minutes.
Ingredients
- 8 ounces dry medium pasta shells approx. 225g
- 1 lb lean ground beef preferably 85/15 blend (approx. 450g)
- 1 medium yellow onion finely diced
- 3 cloves fresh garlic minced
- 1 teaspoon dry Italian seasoning
- 1.5 cups warm low-sodium beef broth (approx. 350ml)
- 1 can - 8-ounce smooth tomato sauce (approx. 225g)
- 1/2 cup heavy whipping cream approx. 120ml
- 1.5 cups freshly grated sharp yellow cheddar cheese approx. 150g
- Salt and pepper to taste
Instructions
- Boil the Pasta: Drop the dry pasta shells into a large pot of fiercely boiling, salted water. Cook according to the package directions (about 8 minutes) until al dente (firm in the center). Drain thoroughly and set aside.
- Sear the Meat: While the pasta boils, drop the raw ground beef and diced yellow onions directly into a large, dry skillet over medium-high heat. Let the meat sizzle and violently brown for exactly 6 minutes, breaking it apart with a wooden spoon.
- Bloom the Spices: Once the beef develops a sticky, dark crust, stir in the freshly minced garlic and dry Italian seasoning. Cook for exactly 60 seconds until highly aromatic.
- Build the Sauce: Aggressively pour the warm beef broth and smooth tomato sauce into the hot skillet. Use your wooden spoon to scrape up all the deeply browned, savory bits hiding on the bottom of the pan.
- Add the Cream: Lower the heat to medium-low. Gently stir the heavy whipping cream completely into the red sauce. Let the incredibly rich liquid gently simmer for exactly 3 minutes.
- Melt the Cheese: Pull the bubbling skillet entirely off the hot stove. Scatter the freshly grated sharp cheddar across the liquid, fiercely stirring until the gravy becomes remarkably glossy and completely smooth.
- Combine and Serve: Dump the drained pasta shells entirely into the hot cheese sauce. Vigorously toss the heavy mixture until every single noodle is smothered in the meat gravy. Serve immediately!
Notes
Cheese Warning: You absolutely must grate your cheddar directly from a solid cold block. Pre-shredded bagged cheese is coated in potato starch and will violently separate into a terribly oily, grainy mess.
Dairy Warning: Do not substitute the heavy cream with thin skim milk, or the acidic tomatoes will cause the pan to curdle.
Storage: Let the heavy skillet cool completely to room temperature. Store leftovers in tightly sealed glass containers in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop. If using a microwave, splash a tiny spoonful of cold water over the pasta first to prevent the delicate cheese sauce from breaking apart.