Kitchen notes · a little help before you start
Creamy Beef and Shells
Pasta shells are good at catching creamy beef sauce, so there's plenty to enjoy in a single forkful here. Cheddar melts through the tomato base for a soft, savory finish.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 6
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Keep the pasta al dente
Cook shells to al dente, drain and toss with a little oil while the sauce is being made.
2. Deal with excess grease
Drain a greasy skillet before seasoning; if very little remains with lean beef, the directions allow simmering it away.
3. Work the cream cheese in
Stir often during the short sauce simmer so the cream cheese fully incorporates before the pasta joins it.
Get to know the ingredients
Room-temperature cream cheese
Soften the cream cheese to room temperature before adding it with heavy cream and sour cream to the tomato sauce.
Diced onion
White or yellow onion are listed. Dice it before cooking it with beef and minced garlic.
Dried medium shells
Use the medium pasta shells listed, cooking them separately before adding them to the creamy beef sauce.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Creamy Beef and Shells
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stir in cheddar and shells
Combine shredded cheddar and cooked pasta with the sauce, then serve hot with fresh parsley if desired.
A little more help as you go
Cook the flour with seasonings
Stir flour and dry seasonings into the beef and cook briefly before adding tomato sauce and dairy.
Garlic powder is allowed
You can replace the minced garlic with 1/2 teaspoon of garlic powder.
A few questions you might have
Can I replace the diced onion?
Yes, you can replace the diced onion with 1 teaspoon of onion powder for the sauce.
Does the red pepper have to go in?
Red pepper flakes are marked optional; if using them, stir in with the dry seasonings and flour.
Is the beef cooked separately from the onion?
Beef, onion and garlic cook together in the hot oil while you break up the meat.
When is sour cream added?
Stir it into the tomato sauce with heavy cream and softened cream cheese before the brief simmer.
Does shredded cheddar go only on top?
It is stirred into the sauce with the cooked pasta before the dish is served hot.
Any more cooking tips?
1 tsp of onion powder can be substituted for the diced onion 1/2 tsp of garlic powder can be substituted for the minced garlic
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
