This creamy beef and shells is the ultimate comfort food dinner that brings together tender pasta, savory ground beef, and a rich, velvety tomato-cheese sauce.
Everything cooks together in a hearty, satisfying dish that feels indulgent while still being simple enough for a weeknight meal. The combination of beef stock, tomato sauce, and sharp Cheddar creates a deep, comforting flavor that coats every bite of pasta perfectly.
Perfect for busy nights or feeding a hungry family, this one-pot style meal delivers big flavor with minimal fuss. The creamy finish from half-and-half and melted cheese makes it irresistibly smooth, while the Italian seasoning adds just the right touch of warmth.
Serve it up with a sprinkle of Parmesan and fresh parsley for a cozy, homemade dinner everyone will request again and again.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium white onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 2 (8-ounce) cans tomato sauce
- 3/4 cup half-and-half
- 2 cups shredded extra-sharp Cheddar cheese
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for garnish (optional)
- Chopped parsley, for garnish (optional)
Directions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until just shy of al dente, about 8 minutes. Drain and set aside.
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Transfer the beef to a bowl and set aside.
- In the same pot, add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and Italian seasoning, cooking for about 30 seconds until fragrant. Sprinkle the flour over the mixture and stir until combined.
- Gradually whisk in the beef stock, followed by the tomato sauce. Stir until smooth, then season with salt and pepper. Bring the mixture to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Return the cooked beef to the pot along with the pasta shells and half-and-half. Stir to combine, then add the shredded Cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is creamy.
- Serve hot in bowls, garnished with Parmesan cheese and chopped parsley if desired.