creamy beef and shells recipe

creamy beef and shells is such a tasty dinner! it is meaty, never dry, and the flavors are awesome!

how do you make beef and shells?

  • Cook the pasta: Follow the instructions on the packaging.
  • Saut? the meat: In a skillet, brown the ground beef, drain the excess fat, then, set aside.
  • Make the sauce: In the same large skillet, saut? onion and garlic. Stir in the flour for about a minute. Slowly stir in the stock, marinara sauce, and the herbs and seasonings. Let the whole thing boil and thicken.
  • Combine: Add in the pasta, meat, heavy cream, salt, and pepper. Then, add in the sour cream and cheese.
  • Serve: Once the cheese has melted, serve it while hot!

recipe tips:

  • You can choose from penne, elbow macaroni, or rotini as a substitute for the shells.
  • To prevent the pasta from being soggy, you can cook it just al dente so that when you combine it with the sauce, further cooking will not make it too mushy.
  • You can vegetables like bell peppers and carrots.

Prep time: 10minutes
minutesCook time: 20minutes  
Totaltime: 30 minutes


  • 8 ounces  medium pasta shells 
  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 2 tablespoons  all-purpose flour 
  • 1 cup  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)


  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.
Calories: 480 Carbohydrates: 39 Protein: 28 Fat: 23 Saturated Fat: 9 Cholesterol: 66 Sodium: 370 Potassium: 553 Fiber: 2 Sugar: 6 Vitamin A: 221 Vitamin C: 3 Calcium: 215 Iron: 3