This creamy beefy shells and cheese is a comforting, hearty dish combining tender pasta shells with a rich, cheesy sauce and a savory spiced ground beef mixture. It’s perfect for a satisfying weeknight dinner that feels both indulgent and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beef Mixture:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 can (14.5 oz) diced tomatoes, drained
1/4 cup beef broth (or water)
1/2 cup sour cream
For the Shells & Cheese:
8 oz large pasta shells (about 2 cups dry)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk (or half-and-half for creamier texture)
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder (optional)
Fresh parsley, chopped (for garnish)
Directions
Cook the Pasta:
I start by bringing a large pot of salted water to a boil, then cooking the pasta shells until al dente (about 8-10 minutes). Once done, I drain and set them aside.
Cook the Beef Mixture:
While the pasta cooks, I heat a skillet over medium heat and brown the ground beef, breaking it apart as it cooks (5-7 minutes). Then I add the chopped onion and garlic, cooking until softened (2-3 minutes). I stir in the paprika, cumin, oregano, salt, and pepper, followed by the drained diced tomatoes and beef broth. I let it simmer for 5 minutes to thicken slightly before removing from heat and stirring in the sour cream. Then I set it aside.
Make the Cheese Sauce:
In a separate saucepan, I melt the butter over medium heat and whisk in the flour to form a roux, cooking until golden (1-2 minutes). Slowly, I whisk in the milk, making sure the mixture stays smooth, and cook until thickened (4-5 minutes). Then, I stir in all the cheeses until melted and creamy. I taste and adjust seasoning with salt, pepper, or garlic powder as needed.
Combine Everything:
I add the cooked pasta shells to the cheese sauce, gently stirring to coat. Then, I fold in the beef mixture until everything is well combined and warmed through.
Serve:
Finally, I transfer the dish to a serving bowl, garnish with fresh parsley, and serve it hot.
Servings and Timing
This recipe serves 4 to 6 people. It takes about 30 to 40 minutes total from start to finish, making it a great option for a satisfying weeknight dinner.
Variations
I sometimes like to add chopped bell peppers or fresh spinach to the beef mixture for extra veggies and color. If I want a little heat, a splash of hot sauce or some chopped jalapeños does the trick. For an extra cheesy finish, I sprinkle some extra cheese on top and broil the dish for a few minutes until golden and bubbly.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a saucepan over low heat, stirring occasionally and adding a splash of milk if it feels too thick. It also reheats well in the microwave—covered, at 30-second intervals, stirring in between until hot.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While large pasta shells work great because they hold the sauce well, you can use other shapes like elbow macaroni, penne, or rigatoni.
Is there a way to make this recipe vegetarian?
Yes, I would swap the ground beef for cooked lentils or a plant-based ground meat alternative, and use vegetable broth instead of beef broth.
Can I make this recipe ahead of time?
Definitely. You can prepare the beef mixture and cheese sauce separately, store them in the fridge, and combine with cooked pasta when ready to serve.
What type of cheese works best in the sauce?
Cheddar, mozzarella, and Parmesan are my favorites for a rich and creamy sauce. Sharp cheddar adds a nice tang, while mozzarella adds gooey texture.
Can I freeze the leftovers?
You can freeze this dish, but the texture of the pasta might change slightly after thawing. To freeze, cool completely, then store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Conclusion
This creamy beefy shells and cheese recipe is a delicious blend of comfort food flavors that I always find satisfying. The combination of tender pasta, flavorful beef, and melty cheese sauce makes it a family favorite that’s both easy to make and hearty enough for any occasion. I’m confident it’ll become one of your go-to meals whenever you want a warm, cheesy dish with a little extra kick.
Recipe:
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Creamy Beefy Shells & Cheese
- Total Time: 35-40 minutes
- Yield: 4 to 6 servings
- Diet: Low Salt
Description
A comforting, hearty dish combining tender pasta shells with a rich, cheesy sauce and a savory spiced ground beef mixture, perfect for a satisfying weeknight dinner.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 can (14.5 oz) diced tomatoes, drained
1/4 cup beef broth (or water)
1/2 cup sour cream
8 oz large pasta shells (about 2 cups dry)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk (or half-and-half for creamier texture)
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil, cook pasta shells until al dente (about 8-10 minutes). Drain and set aside.
- In a skillet over medium heat, brown ground beef, breaking apart (5-7 minutes). Add onion and garlic, cook until softened (2-3 minutes).
- Stir in paprika, cumin, oregano, salt, and pepper. Add drained diced tomatoes and beef broth, simmer for 5 minutes.
- Remove from heat and stir in sour cream. Set beef mixture aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cook until golden (1-2 minutes).
- Slowly whisk in milk, cook until thickened (4-5 minutes).
- Stir in cheddar, mozzarella, and Parmesan cheeses until melted and creamy. Adjust seasoning with salt, pepper, and optional garlic powder.
- Add cooked pasta shells to cheese sauce, stir gently to coat.
- Fold in beef mixture until well combined and warmed through.
- Transfer to serving bowl, garnish with fresh parsley, and serve hot.
Notes
Variations include adding chopped bell peppers or fresh spinach to the beef mixture for extra veggies and color.
For a spicy kick, add hot sauce or chopped jalapeños.
Extra cheese on top can be broiled for a golden bubbly finish.
Store leftovers in airtight container in fridge for up to 3 days; reheat gently with a splash of milk if needed.
Can substitute pasta shapes like elbow macaroni, penne, or rigatoni.
Vegetarian option: swap ground beef with cooked lentils or plant-based meat and use vegetable broth.
Freeze leftovers for up to 2 months; thaw overnight in fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Boiling, sautéing, simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
