Can I use other types of pasta instead of shells?

Absolutely! Pasta shapes like rotini, farfalle (bowties), or fusilli all work well in this recipe since they hold onto the creamy sauce nicely. Just cook according to package instructions and drain before adding to your sauce.

Is the hot sauce necessary, and how spicy does it make the dish?

The hot sauce is a flavor enhancer more than a source of heat—it brightens the sauce and rounds out the flavors without making the dish spicy. You can reduce or omit it if you prefer no heat.

Can I make this recipe dairy-free or vegan?

To make it dairy-free, substitute the cream cheese and half and half with plant-based alternatives like vegan cream cheese and coconut or almond milk. Use vegan cheese or nutritional yeast for the cheddar. For the beef, try a plant-based ground meat alternative. Adjust seasonings to your taste.

What’s the best way to prevent the sauce from separating?

Keep the sauce on low heat once you add the cream cheese and half and half, and stir gently until smooth. Avoid boiling after adding dairy to keep the sauce from curdling or separating. Using room temperature cream cheese also helps it blend better.

Creamy Beef Shells - Irresistibly Smooth & Cheesy Comfort Food

Description

Creamy Beef and Shells is a comforting and hearty pasta dish that combines ground beef simmered in a flavorful tomato-based cream sauce with tender shell pasta. Enhanced with sharp cheddar cheese, cream cheese, and a hint of spicy hot sauce, this dish is a perfect weeknight meal guaranteed to satisfy your craving for rich and creamy flavors.

Ingredients

Scale

Meat and Aromatics

1 lb ground beef, 85% lean
Salt, to taste
Black pepper, to taste
1 small yellow onion, diced (or 1 tsp onion powder)
3 cloves garlic, minced (or ½ tsp garlic powder)

Seasonings and Sauces

1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon mustard powder
1 pinch red pepper flakes (optional)
1 tablespoon flour (optional, helps thicken sauce)
1 cup beef broth
16 oz tomato sauce
1 tablespoon tomato paste

Dairy

1 tablespoon cream cheese, softened
½ cup half and half
1½ cups shredded cheddar cheese

Pasta

½ pound medium shell pasta

Garnishes

Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving

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Instructions

Prepare Ingredients: Shred the cheddar cheese from a block for better melting. Measure all ingredients. Begin heating water to boil the pasta shells.
Cook Ground Beef and Onions: Season ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the beef, and crumble while cooking for 4 minutes. Add diced onions and cook for an additional 5 minutes until onions are softened and beef is fully cooked. Drain excess grease.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
Incorporate Seasonings: Add hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes (if using), and flour to the beef mixture. Cook for 1-2 minutes to combine and slightly thicken.
Add Liquids and Tomato Ingredients: Pour in the beef broth and scrape the bottom of the skillet with a silicone spatula to loosen browned bits. Stir in tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer gently.
Cook Pasta: While the sauce simmers, boil the shell pasta in salted water for 8 minutes or according to package instructions until al dente. Drain pasta thoroughly.
Finish Sauce: Reduce heat to low and stir in half and half. Remove skillet from heat and slowly incorporate shredded cheddar cheese until the sauce is creamy and smooth.
Combine Pasta and Sauce: Add the drained pasta shells to the skillet and stir until fully coated with the creamy beef sauce.
Serve and Garnish: Garnish with fresh chopped parsley and sprinkle with grated Parmesan cheese. Serve immediately, optionally alongside garlic bread with cheese for a complete meal.

Notes

Shredding cheddar cheese from a block improves melt quality and flavor compared to pre-shredded cheese which contains anti-caking agents.
The hot sauce enhances flavor complexity without making the dish spicy; Texas Pete is a recommended choice.
Mustard powder and tomato paste can be omitted if unavailable, but both add subtle depth and help thicken the sauce.
Other pasta shapes with similar size and texture such as rotini, farfalle (bowtie), or fusilli can be substituted for the shell pasta.

Nutrition

Serving Size: 1 serving (about 1¼ cups)
Calories: 520 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 90 mg