Recipe Card

Creamy Beef and Shell Pasta

A comforting, weeknight-friendly pasta packed with tender beef, perfectly cooked pasta shells, and a rich, creamy, cheesy sauce.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Dietary Notes: Contains dairy, gluten. High-protein.

Ingredients (No Measurements Version Above; Here With Measurements)

12 oz medium pasta shells
1 lb beef sirloin or stew beef, cut into small pieces
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt (plus more to taste)
1 teaspoon crushed red pepper (optional for heat)
1 cup beef broth
1 cup heavy cream
1 cup shredded mozzarella or Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions

Cook the pasta shells in salted water according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat, add the beef, and sear until browned on all sides.
Add diced onions and cook until softened. Stir in garlic and cook for 1 minute.
Season with Italian seasoning, paprika, black pepper, salt, and crushed red pepper.
Pour in beef broth and simmer for 5 minutes to reduce slightly.
Stir in heavy cream and bring to a gentle simmer.
Add mozzarella and Parmesan, stirring until melted into a smooth sauce.
Add the cooked pasta and toss to coat in the sauce.
Taste and adjust seasoning as needed.
Garnish with chopped parsley before serving.

Notes

Use well-marbled beef for tenderness. Shell pasta holds sauce exceptionally well. You can substitute half-and-half for heavy cream if needed.

Introduction

This recipe shows exactly why pasta nights are unbeatable. Creamy Beef and Shell Pasta is rich, hearty, and quick enough for busy nights, yet indulgent enough to feel restaurant quality. I created this version after wanting a fast stovetop dinner that didn’t require many ingredients but still tasted fantastic.

Step-by-Step Cooking Guide

Searing the Beef

Seasoned beef pieces are browned in hot oil. They should develop a golden crust while remaining tender inside. Searing builds the deep flavor that forms the backbone of the sauce.
Tip: Do not overcrowd the pan or the beef will steam instead of brown.

Building the Flavor

Onions and garlic soften in the rendered beef drippings. Italian seasoning, paprika, and pepper blend together, releasing aroma and adding warmth.
Tip: If the spices start sticking to the pan, add a splash of broth to deglaze.

Creating the Sauce

Beef broth reduces slightly before heavy cream is added. The mixture turns silky and thickens gently. Mozzarella and Parmesan melt in to create a velvety sauce.
Tip: Keep the heat medium-low after adding cheese to prevent graininess.

Bringing It Together

The cooked shells are folded into the sauce, allowing them to soak up all the beef flavor. Parsley adds color and freshness.
Tip: If the sauce thickens too much, loosen it with a few tablespoons of pasta water.

Ingredient Details and Substitutions

Key Ingredient Notes

Beef: Sirloin cooks quickly and stays tender, but stew beef works if simmered slightly longer.
Cream: Heavy cream creates the richest texture and avoids curdling.
Cheese: Mozzarella gives stretchiness; Parmesan adds depth.

Ingredient Quality Tips

Use fresh garlic and good-quality Parmesan for the most aromatic sauce. Pasta shells should be cooked al dente to avoid mushiness.

Substitutions

Heavy cream: Half-and-half or evaporated milk.
Beef: Ground beef or sliced mushrooms for a lighter version.
Pasta shells: Cavatappi, penne, or rotini.

Equipment Alternatives

If you do not have a large skillet, use a Dutch oven to prevent overcrowding. A nonstick pan will also work but may reduce browning.

Recipe Variations and Serving Suggestions

Flavor Variations

Add 1 cup sautéed mushrooms for earthiness.
Toss in 1 teaspoon smoked paprika for a deeper smoky flavor.
Stir in 1 cup spinach at the end until wilted.

Dietary Variations

Gluten-free: Use gluten-free pasta shells.
Lower-fat: Substitute half-and-half and reduce cheese by half.

Serving Ideas

Serve with a green salad, garlic bread, or roasted vegetables.
For an elegant touch, top with extra Parmesan and freshly cracked black pepper.

Pairings

Pairs well with sparkling water, iced tea, or a dry red wine.

Storage and Make-Ahead

Storage

Refrigerate in an airtight container for up to 4 days.

Freezing

Freeze cooled pasta for up to 2 months. Thaw overnight in the refrigerator.

Reheating

Reheat on the stovetop with a splash of broth or milk to restore creaminess. Microwave in 1-minute intervals, stirring between.

Make-Ahead Tips

Cook the beef sauce ahead of time and refrigerate for 24–48 hours. Add freshly cooked pasta when ready to serve.

Shelf Life Notes

Sauce may thicken as it sits; thinning with liquid brings it right back.

Nutrition Facts (Approximate Per Serving)

Calories: 620
Carbs: 46 g
Protein: 37 g
Fat: 32 g
Fiber: 2 g
Sodium: 870 mg
Allergens: Contains dairy, gluten.

Frequently Asked Questions

Q: Can I use ground beef instead of beef chunks?
A: Yes. Brown it thoroughly and continue with the recipe as written.

Q: Can I use milk instead of cream?
A: Milk alone may produce a thinner sauce. Add 1 tablespoon flour or cornstarch if using milk.

Q: Can this be made spicy?
A: Increase crushed red pepper or add 1 tablespoon chili paste.

Q: Can I double the recipe?
A: Yes. Use a larger pot and extend simmering time by 2–3 minutes.

Optional Story

This recipe started on an evening when I wanted something comforting without spending too long in the kitchen. The combination of tender beef and creamy cheese sauce hit every craving in one bowl. After a few tests adjusting the seasoning and cream levels, this version became a favorite.

Reader Interaction

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Call-to-Action

Make this Creamy Beef and Shell Pasta tonight and let me know how it turned out. Share your results or questions anytime.