Description

This creamy beef and shells recipe combines tender ground beef with a rich, cheesy tomato sauce and perfectly cooked medium shell pasta. Enhanced with flavorful seasonings like Worcestershire sauce, hot sauce, and Italian herbs, it creates a comforting and satisfying one-pan meal that's perfect for dinner. Topped with fresh parsley and parmesan cheese, it's a delightful dish that balances creamy textures and robust flavors.

Ingredients

Scale

Beef Mixture

1 lb. ground beef, 85% lean
Salt and pepper, to taste
1 small yellow onion, diced (or 1 tsp onion powder)
3 cloves garlic, minced (or ½ tsp garlic powder)
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon mustard powder
1 pinch red pepper flakes (optional)
1 tablespoon flour (optional, helps thicken sauce)

Sauce

1 cup beef broth
16 oz. tomato sauce
1 tablespoon tomato paste
1 tablespoon cream cheese, softened
½ cup half and half
1 ½ cups shredded cheddar cheese

Pasta and Garnishes

½ pound medium shell pasta
Fresh parsley, for garnish
Grated Parmesan cheese, for serving

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Instructions

Prepare Ingredients: Shred the cheddar cheese from a block and measure out all the ingredients before starting. Bring a pot of water to boil for the pasta.
Cook Beef and Onions: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat. Add the beef and cook, crumbling it, for about 4 minutes. Add diced onions and cook an additional 5 minutes until onions are softened and beef is fully cooked. Drain excess grease from the skillet.
Cook Garlic and Spices: Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes (if using), and flour. Cook for 1 to 2 minutes to combine flavors and activate the flour.
Add Liquids and Tomato Components: Pour in the beef broth, scraping the bottom of the skillet with a silicone spatula to loosen any browned bits. Stir in tomato sauce, tomato paste, and softened cream cheese. Allow the sauce to simmer and meld while you cook the pasta.
Cook Pasta: Boil the medium shell pasta in salted water for 7 to 8 minutes or according to package instructions until al dente. Drain pasta once cooked.
Finish Sauce: Reduce heat to low. Stir the half and half into the sauce, then remove the skillet from heat. Gradually add shredded cheddar cheese, stirring continuously until the sauce is smooth and creamy.
Combine and Serve: Add the drained pasta to the skillet and stir thoroughly to coat the pasta with the creamy beef sauce. Garnish with fresh parsley and serve with grated Parmesan cheese. Optionally accompany with garlic bread.

Notes

Shredding your own cheddar cheese from a block improves melting and flavor compared to pre-shredded cheese, which contains anti-caking agents.
Hot sauce enhances flavor depth but does not make the dish spicy; Texas Pete is recommended.
Mustard powder and tomato paste can be omitted if necessary, though they add excellent subtle flavor and thickness.
Other pasta shapes such as rotini, farfalle, or fusilli can be used as alternatives to medium shell pasta.

Nutrition

Serving Size: 1 serving
Calories: 570 kcal
Sugar: 6 g
Sodium: 740 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 110 mg