Creamy Beef and Shells

These Creamy Beef and Shells are a major crowd pleaser. Everyone in my house could not get their hands on this fast enough and everyone may have (and by that I mean definitely) had seconds.


  • 1 pound ground beef (LEFTOVER from Day 2)
  • 2 cloves garlic
  • 1/2 of a yellow onion
  • 2 cups beef stock
  • 15 oz tomato sauce
  • 8 oz pasta shells
  • 2 tbsp flour
  • 1 1/2 tsp italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 1/2 cups white cheddar cheese
  • 1/2 cup heavy cream


  • Large saucepan
  • Large skillet
  • Whisk
  • Cutting Board
  • Spoon
  • Can Opener
  • Measuring Cups & Spoons

Access Creamy Beef and Shells Prep-Along Video


  1. In a large pot of boiling water, cook pasta shells according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, for about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
  3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
  4. Stir in garlic and Italian seasoning until fragrant, cook about 1 minute.
  5. Whisk in flour until lightly browned, takes about 1 minute.
  6. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
  8. Serve immediately.

Side Ideas

  • Caesar Salad
  • Rainbow Sheet pan Veggies

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