This Easy Creamy Beef and Shells recipe is perfect when you need a comforting dinner on a budget. Ready in just 30 minutes, this dish combines tender pasta with a rich, beefy sauce and a hint of cream, making it both satisfying and simple to prepare.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and Easy: From start to finish in just 30 minutes.
• Budget-Friendly: Uses simple, affordable ingredients.
• Comforting: Creamy and satisfying, perfect for any night.

Ingredients

• 8 ounces medium uncooked shells: The pasta base that holds the creamy sauce. You can substitute with any short pasta shape.
• 1 tablespoon olive oil: For sautéing the onion, adding a touch of richness.
• 1/2 medium onion (chopped): Provides a flavorful base; any onion variety works here.
• 1 pound lean ground beef: Adds substantial protein and hearty flavor. Ground turkey could be a lighter alternative.
• 3 cloves garlic (minced): Gives aromatic depth. Substitute with 1 teaspoon garlic powder if needed.
• 1 teaspoon chili powder: Adds warmth and subtle spice. If unavailable, a pinch of cayenne and cumin works too.
• 1 (14 ounce) can tomato sauce or crushed tomatoes: Creates the sauce body. Choose crushed tomatoes for a chunkier texture.
• 1/3 cup beef broth: Enhances the savory meat flavor; chicken broth can be used in a pinch.
• 1/4 cup heavy/whipping cream: Adds creaminess. Half-and-half can be used for a lighter option.
• Salt & pepper (to taste): Balances and enhances the overall flavor.

How to Make It

Step 1: Cook the Pasta

Boil water in a large pot and cook the pasta shells until al dente, following the package instructions. This ensures they remain firm enough to hold the creamy sauce. Drain and set aside.

Step 2: Sauté the Onion

In a skillet over medium heat, add the olive oil and sauté the chopped onion for about 5 minutes. Letting the onion brown lightly will deepen its sweetness, adding layers to the sauce flavor.

Step 3: Brown the Beef

Add the lean ground beef to the skillet, breaking it into small pieces with a spoon. Cook until browned, about 5 minutes. If there’s excess fat, drain it to keep the dish from being greasy.

Step 4: Build the Sauce

Mix in the minced garlic and chili powder. Next, add the tomato sauce and beef broth. Stir well and allow the mixture to come to a gentle simmer. Cook for 4-5 minutes until slightly thickened, ensuring the sauce clings to the pasta without becoming too dry.

Step 5: Finish with Cream

Stir in the heavy cream, and adjust the seasoning with salt and pepper. Let the cream heat through to meld flavors, then combine with the cooked pasta. Serve immediately for the best texture and taste.

Recipe FAQs

Can I make this dish in advance?

Yes, though it’s best served fresh. If making ahead, cook the pasta and sauce separately and combine just before serving to retain the pasta’s texture.

What if I don’t have beef broth?

You can use chicken or vegetable broth as an alternative. Water with a bit of soy sauce can also work in a pinch for added depth.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of cream or broth to help the sauce regain its creaminess.