Celebrate National Pasta Day with a hearty classic—Pasta Beef and Shells! This dish is the perfect way to honor everyone’s favorite comfort food. Tender pasta shells soak up a rich, savory sauce made with ground beef, tomatoes, cream, and melted cheese. It’s cozy, creamy, and full of flavor in every bite. I first made this for a casual family dinner, and it quickly became a staple—everyone went back for seconds. I’ve even tried swapping the beef for Italian sausage for extra zest, and it was just as delicious. Whether you’re celebrating National Pasta Day or just craving a comforting weeknight meal, this pasta beef and shells recipe brings warmth, nostalgia, and pure satisfaction to your plate.
Why You’ll Love This Recipe
Pasta beef and shells is the definition of comfort food—creamy, cheesy, and packed with hearty flavor. It’s easy to make, kid-friendly, and comes together in one pan, making cleanup a breeze. The combination of juicy beef, perfectly cooked pasta shells, and smooth tomato cream sauce makes it feel indulgent without being heavy. It’s the perfect dish for busy nights or special pasta-loving occasions like today!
Print
Happy National Pasta Day! Pasta Beef and Shells – Creamy, Cheesy, and Comforting
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Pasta Beef and Shells is a hearty, family-favorite comfort dish made with tender pasta shells, seasoned ground beef, and a creamy, cheesy tomato sauce — simple, delicious, and perfect for busy weeknights.
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream (or half-and-half)
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 2 tablespoons grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, add olive oil and ground beef. Cook until browned, about 5–6 minutes, breaking it up as it cooks. Drain any excess grease.
- Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
- Stir in tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Simmer for 5–7 minutes to blend flavors.
- Reduce heat to low and stir in heavy cream. Add cooked pasta shells and toss to coat evenly in the sauce.
- Stir in cheddar cheese until melted and creamy. Sprinkle with Parmesan and simmer for 2–3 minutes, stirring occasionally.
- Remove from heat and garnish with chopped parsley before serving.
Notes
- For extra creaminess, add 2 ounces of cream cheese to the sauce before mixing in the pasta.
- Use ground turkey or Italian sausage as a substitute for beef.
- This dish pairs perfectly with garlic bread and a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Medium pasta shells – Capture the sauce perfectly in every bite.
Ground beef – Adds heartiness and protein to the dish.
Onion – Brings sweetness and depth to the sauce.
Garlic – Adds a bold, aromatic flavor base.
Crushed tomatoes or tomato sauce – Forms the foundation of the sauce.
Heavy cream or half-and-half – Makes the sauce creamy and luscious.
Cheddar or mozzarella cheese – Melts into the sauce for a gooey, cheesy finish.
Italian seasoning – Brings the perfect blend of herbs to enhance the flavor.
Paprika – Adds warmth and color.
Salt and black pepper – For essential seasoning.
Olive oil – For cooking the beef and aromatics.
Fresh parsley (optional) – For garnish and a touch of freshness.
Directions
Cook the pasta shells according to package directions until al dente. Drain and set aside.
In a large skillet over medium-high heat, heat olive oil and cook the ground beef until browned, breaking it apart with a spoon. Drain excess grease. Add diced onion and minced garlic, cooking for 2–3 minutes until softened and fragrant.
Stir in the crushed tomatoes, Italian seasoning, paprika, salt, and pepper. Let the sauce simmer gently for 5 minutes to deepen the flavor. Lower the heat and stir in the heavy cream.
Add the cooked pasta shells and half of the cheese, tossing until everything is evenly coated in the creamy sauce. Sprinkle the remaining cheese on top and cover for 2–3 minutes until melted and bubbly.
Garnish with fresh parsley and serve hot.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. You can also freeze it for up to 2 months—thaw overnight in the refrigerator before reheating.
Variations and Customizations
Spicy Beef and Shells – Add red pepper flakes or a dash of hot sauce for a kick.
Three-Cheese Version – Mix mozzarella, cheddar, and Parmesan for extra richness.
Vegetable Boost – Stir in spinach, mushrooms, or bell peppers for color and nutrition.
Ground Turkey or Chicken – Use lighter proteins for a leaner option.
Tex-Mex Twist – Add taco seasoning and top with shredded Monterey Jack for a zesty variation.
Creamy Alfredo Version – Replace tomato sauce with Alfredo for a white, cheesy spin.
Baked Pasta Shells – Transfer to a casserole dish, top with cheese, and bake at 375°F (190°C) for 15 minutes until golden.
FAQs
Can I use a different pasta shape?
Yes, penne, rigatoni, or elbow macaroni all work well.
Can I make this ahead of time?
Yes, assemble it up to a day ahead and reheat when ready to serve.
What cheese melts best?
Mozzarella and cheddar create the best creamy, gooey texture.
Can I make it dairy-free?
Yes, use coconut milk and dairy-free cheese alternatives.
Can I use ground turkey instead of beef?
Absolutely—it makes the dish lighter but still flavorful.
Can I add vegetables?
Yes, spinach, peas, or zucchini make great additions.
Can I bake it instead of serving from the skillet?
Yes, top with cheese and bake for a bubbly casserole finish.
How can I make it extra creamy?
Add an extra splash of cream or a tablespoon of cream cheese to the sauce.
Can I use jarred pasta sauce?
Yes, use your favorite marinara to save time.
How do I make it more flavorful?
Add Worcestershire sauce or a splash of red wine for depth.
Conclusion
Celebrate National Pasta Day the right way—with this creamy, cheesy Pasta Beef and Shells! It’s a comforting, one-pan meal that delivers everything you love about hearty pasta dishes—rich flavor, creamy sauce, and melty cheese. Perfect for weeknights, gatherings, or whenever you’re craving a little comfort, this recipe is guaranteed to satisfy every pasta lover at the table. So grab your fork and dig in—because every day is better with pasta!