Ultra Creamy Beef and Shells

Bowl filled with creamy pasta with beef.

Cheesy, creamy beef and shells is an easy-to-make recipe that will have you reaching for seconds! Rich tomato flavor combined with two cheese make up the most scrumptious meat sauce. A flavorful dish your entire family will love!

Course Main Course, Main Dish

Cuisine American

Keyword Creamy Beef and Shells, Easy Pasta Dishes, Easy Recipes, Ultra Creamy Beef and Shells

Prep Time 5

Cook Time 25

Servings servings

Calories 649kcal

Author Samantha Buckner

Ingredients

1 tablespoon olive oil
1/3 cup chopped yellow onion
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1 lb lean ground beef
1 (15 ounce) can of tomato sauce, canned or jarred
2 tablespoon tomato paste
1/2 teaspoon salt, more or less - to taste
1/4 teaspoon black pepper, more or less - to taste
2 cups unsalted beef stock
1 teaspoon cornstarch + 2 teaspoons of water, mixed
2 ounces cream cheese, softened & cut into small cubes
1 cup shredded extra-sharp cheddar cheese
8 ounces uncooked pasta
1/2 cup half and half

Optional Garnishment:

Freshly shredded parmesan or cheddar cheese

Instructions

Place a large, deep skillet over medium heat with 1 tablespoon of olive oil. Once the oil is hot, add the diced onions and saute 3-4 minutes, or until they are translucent. Add in the minced garlic and Italian seasoning. Stir to mix. Saute 30 seconds, or untl fragrant.
Add in the ground beef, breaking the meat apart as it cooks. Cook until the beef has browned and is no longer pink, approximately 3-4 minutes.
While the beef is cooking, bring a large saucepan of salted water to a boil. Add in the pasta and cook according to the directions on the package.
Raise the temperature of the skillet to medium-high. Add the tomato sauce, tomato paste, salt, pepper and beef stock. Stir well and bring to a boil for 1-2 minutes. Reduce to a simmer for 6-7 minutes.
To a small bowl, combine the cornstarch and water. Stir until mixed well. Pour the cornstarch mixture into the sauce and stir well. Allow to sauce to thicken.
You will note a reduction in the sauce by a sauce line that forms along the edges of the pan. Run a spatula or spoon along the edges and back into the sauce.
Add in the cream cheese and stir until melted, followed by the cheddar cheese.
Drain the pasta and add it to the skillet. Pour in the half and half, stirring to full combine. Cook 1-2 minutes and remove from heat.
Serve garnished with parmesan or cheddar cheese (optional).

Notes

A large, deep skillet is necessary for this dish!

Ground beef can be substituted with ground chicken or turkey. If the meat appears to be on the dry side when cooking, add 1 extra tablespoon of olive oil.

If using regular, salted stock you may want to decrease the amount of salt added (1/2 teaspoon listed above). Season the sauce with salt (& pepper) to taste.

If you don't have beef stock, you can substitute with vegetable stock. Broth's will work, too, but stock gives a dish much more of a pronounced flavor.

Remove the cream cheese from the fridge first thing and leave it on the counter to soften at room temperature. The softer the cheese is the easier it will melt in the sauce.

I recommend using grating the cheddar cheese by hand from a block. Pre-shredded cheeses contain ingredients that prevent it from clumping as it sits in the bag. But it also prevents it from melting the way cheese naturally should.

Nutrition