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Creamy Beef and Shells

Creamy beef and shells is a quick one-pan dinner with tender pasta shells simmered in a tomato cream sauce and finished with melted mozzarella. You’ll brown the ground beef, simmer the sauce until slightly thick, then cover briefly to melt the cheese for a rich, comforting texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Creamy Beef and Shells
  • 12 oz medium pasta shells Use shell-shaped pasta so it holds sauce.
  • 1.5 lb ground beef Browning time depends on pan heat; break into small crumbles.
  • 1 yellow onion Dice small for faster softening.
  • 2 garlic Minced for even flavor throughout the sauce.
  • 1 can (15 oz) tomato sauce Stir into the simmering base for a creamy tomato flavor.
  • 1 can (14.5 oz) diced tomatoes Add for texture and acidity balance.
  • 1 cup beef broth Use to loosen the sauce and create a simmering liquid.
  • 1 tsp Italian seasoning Season the sauce as it simmers.
  • 0.75 tsp kosher salt Adjust to taste if using salted broth or cheese.
  • 0.25 tsp black pepper Add for gentle heat and depth.
  • 0.5 cup heavy cream Stir in off a boil for a smoother, creamy sauce.
  • 1.5 cup shredded mozzarella Reserve a little if you like extra melt on top.
  • 2 tbsp fresh basil Chopped for serving; optional but brightens the dish.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta and prep
  1. Bring a large pot of salted water to a boil, then cook the medium pasta shells according to package directions until al dente. Drain well and set aside.
Brown beef and build sauce
  1. Heat a large skillet over medium-high heat and brown the ground beef and diced yellow onion for 6–7 minutes, breaking the beef apart as it cooks. Cook until the beef is no longer pink.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant. Avoid browning the garlic.
  3. Stir in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, kosher salt, and black pepper, then bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thickened.
Finish creamy and melt cheese
  1. Stir in the heavy cream until fully combined. Keep the sauce gently hot, not boiling.
  2. Fold in the cooked medium pasta shells until evenly coated with sauce. Make sure the pasta is submerged so it heats through.
  3. Sprinkle the shredded mozzarella over the top and cover the skillet for 2–3 minutes until melted. Remove the cover as soon as the cheese is bubbly.
Serve
  1. Garnish with chopped fresh basil before serving. Serve hot straight from the skillet.

Notes

For the creamiest sauce, stir the heavy cream in over low-to-medium heat so it stays silky. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently with a splash of beef broth or water. Freezing is not recommended because the cream can separate when thawed. For a lighter option, swap half the heavy cream for evaporated milk (texture may be slightly less rich).