Some nights call for a bowl of pure, no-nonsense comfort, the kind of meal that feels like a hug and comes together faster than takeout. This Creamy Beef & Shells does exactly that. Tender pasta shells soak up a silky tomato-beef cream sauce that’s full of cozy, savory flavor. It tastes like the grown-up version of the childhood classic, but richer, deeper, and so satisfying.
Best of all, it’s done in just about half an hour, making it perfect for those busy evenings when you want something warm and homemade without hovering over the stove all night.
Step-By-Step Instructions
1. Cook the shells.
Boil a pot of well-salted water and cook your pasta just until al dente. Before draining, scoop out a bit of that starchy cooking liquid, it’s magic for adjusting the sauce later.
2. Sauté the aromatics.
Heat a splash of olive oil in a skillet and cook finely chopped onion until soft and lightly golden. This builds the foundation of flavor.
3. Brown the beef.
Add the ground beef and break it apart as it cooks. Once fully browned, drain off any excess grease so your sauce stays rich, not oily.
4. Season and build the sauce.
Stir in garlic and chili powder and let them bloom for a minute. Add tomato sauce and a little broth, then let everything simmer gently for a few minutes to thicken and deepen.
5. Make it creamy.
Stir in the cream and season with salt and pepper. Keep the heat low so the sauce stays silky.
6. Bring it all together.
Add the cooked pasta to the skillet and stir until every shell is coated. If the sauce feels too thick, loosen it with a splash of the pasta water you saved. A sprinkle of fresh parsley on top makes it extra pretty.
Serve immediately and enjoy every comforting bite.
Tips & Helpful Notes
- Save that pasta water: A few spoonfuls work wonders to loosen the sauce without thinning the flavor.
- Turn up the heat: For a little warmth, add a pinch of red pepper flakes along with the chili powder.
- Add a veggie boost: Spinach, peas, or even sautéed mushrooms fold in beautifully.
- Make it cheesy: Stir in a small handful of Parmesan or sharp cheddar at the end for an extra layer of richness.
- Try a protein swap: Ground turkey or chicken work great if you want something lighter.
FAQs
1. Can I make this ahead?
It’s best freshly made, but leftovers reheat beautifully. Warm gently on the stove, adding a splash of broth or pasta water if the sauce thickens.
2. What pasta shape works best?
Shells are ideal because they scoop up every bit of sauce, but penne, rotini, or bow ties also work.
3. Can I skip the cream?
Yes! you can use half-and-half or even a splash of milk for a lighter sauce. It won’t be quite as rich, but still delicious.
4. How do I make it spicier?
Increase the chili powder or add cayenne, hot sauce, or crushed red pepper flakes.
5. Is it good with cheese?
Absolutely. Parmesan, cheddar, or even mozzarella melt right in and make the sauce extra luscious.
