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Creamy Beef and Shells

A rich, silky sauce coats pasta shells for a quick and comforting weeknight dinner that can be prepared in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef Can be substituted with ground turkey or pork
  • 8 oz medium pasta shells Cooked to al dente
  • 1 cup heavy cream Can be substituted with full-fat coconut milk for a dairy-free version
  • 1 medium yellow onion, finely chopped Chop finely to soften quickly
  • 3 cloves garlic, minced Add early with onion for mellow aroma
  • 2 cups low-sodium beef broth Better control over salt levels
  • 2 tsp Italian seasoning
  • to taste Salt and pepper Adjust according to preference

Method
 

Cooking
  1. Cook the pasta shells in salted boiling water until al dente. Drain and set aside.
  2. In a large skillet over medium heat, brown the ground beef with the onion and garlic until fully cooked. Drain excess fat.
  3. Add beef broth and Italian seasoning; simmer for 5 minutes.
  4. Stir in heavy cream and let it simmer on low heat for another 5 minutes until thickened.
  5. Gently fold in the cooked pasta shells until well-coated with the sauce. Adjust seasoning if needed.
  6. Serve hot, garnished with extra Italian seasoning.

Notes

Serve with grated Parmesan, chopped parsley, a crisp green salad, or steamed vegetables. Store in an airtight container in the fridge for up to 3–4 days or freeze for up to 2 months. Reheat with a splash of broth or cream to prevent drying.