This Pasta Shells with Ground Beef recipe is the ultimate comfort meal — creamy, hearty, and bursting with rich, savory flavor. Tender pasta shells soak up a velvety tomato and cheese sauce, while the seasoned ground beef adds the perfect bite of meaty goodness. It’s the kind of simple, homestyle dish that’s both satisfying and quick to make, perfect for weeknights when you want something filling without spending hours in the kitchen.
Made with everyday ingredients you probably already have on hand — pasta, ground beef, tomato sauce, and cheese — this dish comes together in one pan, minimizing both prep and cleanup. It’s versatile, family-friendly, and endlessly customizable, making it one of those recipes that easily becomes a household staple.
Whether you serve it with garlic bread and salad or enjoy it on its own, this pasta dish delivers all the comfort of a baked casserole but with the speed and simplicity of a stovetop meal.
Why You’ll Love This Pasta Shells with Ground Beef
- One-pan recipe — less cleanup, more flavor.
- Creamy, cheesy, and perfectly seasoned.
- Ready in under 30 minutes.
- Budget-friendly and family-approved.
- Easily customizable with your favorite ingredients.
- Perfect for meal prep or leftovers.
Why You Should Try This Pasta Shells with Ground Beef
If you’re tired of the same old spaghetti or mac and cheese, this pasta shells with ground beef dish is a delicious change of pace. The pasta shells trap bits of sauce and beef inside every bite, making it extra flavorful. The creamy tomato sauce gives you that classic Italian-inspired taste without needing to bake or layer like lasagna.
It’s also an ideal recipe for busy home cooks — simple steps, quick ingredients, and big results. Plus, it’s freezer-friendly, making it great for meal planning. Whether you’re cooking for family, meal-prepping for the week, or looking for a crowd-pleasing dinner, this dish fits the bill perfectly.
Ingredients You’ll Need
For the Pasta and Sauce:
- 12 oz (340 g) medium pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 ½ cups beef broth or water
For the Creamy Finish:
- ½ cup heavy cream or half-and-half
- 1 ½ cups shredded cheddar or mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter (optional for richness)
Optional Garnish:
- Fresh parsley or basil
- Crushed red pepper flakes
How to Make This Pasta Shells with Ground Beef
Step 1: Cook the beef
In a large skillet or deep sauté pan, cook ground beef over medium-high heat until browned, breaking it apart with a spoon as it cooks. Drain excess fat.
Step 2: Add aromatics
Add chopped onion and garlic to the pan. Sauté for 2–3 minutes until fragrant and softened.
Step 3: Build the sauce
Stir in tomato sauce, Rotel, tomato paste, beef broth, and seasonings (Italian herbs, paprika, salt, and pepper). Bring to a simmer and let the sauce cook for 5 minutes to allow flavors to develop.
Step 4: Add pasta
Stir in the uncooked pasta shells directly into the sauce. Reduce heat to medium, cover, and let simmer for 12–14 minutes, stirring occasionally to prevent sticking.
Step 5: Make it creamy
Once the pasta is tender and the sauce has thickened, stir in the heavy cream, shredded cheddar (or mozzarella), and Parmesan cheese. Mix until creamy and smooth.
Step 6: Serve and enjoy
Taste and adjust seasoning if needed. Garnish with parsley or basil and serve hot with garlic bread or a side salad.
Tips for the Best Pasta Shells with Ground Beef
- Brown the meat well. Allow it to develop a deep color before adding other ingredients — that’s where rich flavor comes from.
- Season in layers. Add a pinch of salt and pepper at each step to build depth of flavor.
- Use pasta shells, not elbows. Their shape traps the sauce and beef perfectly.
- Stir often. When simmering, stir occasionally so the pasta cooks evenly and doesn’t stick.
- Simmer uncovered at the end. If the sauce is too thin, let it simmer for 3–5 minutes uncovered to thicken.
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Make it creamier. Add a spoonful of cream cheese or sour cream before serving.
- Don’t overcook the pasta. Shells should be al dente — slightly firm to the bite.
- Add spice to taste. A pinch of red pepper flakes or cayenne can elevate the flavor.
- Finish with butter. Stir in a tablespoon of butter at the end for a silky, glossy sauce.
Variations & Substitutions
- Turkey or chicken version: Use ground turkey or chicken instead of beef for a lighter option.
- Vegetarian: Replace the beef with lentils, mushrooms, or plant-based crumbles.
- Spicy Tex-Mex: Add taco seasoning and top with pepper jack cheese.
- Italian-style: Add a splash of red wine and top with mozzarella and fresh basil.
- Cheesy bake: Transfer to a baking dish, top with extra cheese, and broil for 3–5 minutes.
- Add veggies: Mix in spinach, peas, or bell peppers for extra nutrition.
- Creamy tomato basil version: Use marinara sauce and stir in fresh basil with cream.
- Bacon lovers: Stir in cooked crumbled bacon for smoky flavor.
- White sauce version: Replace tomato sauce with Alfredo or cream sauce.
- Gluten-free: Use gluten-free pasta shells and check labels for gluten-free tomato sauce.
What to Serve With Pasta Shells with Ground Beef
- Garlic bread or cheese toast for dipping in the creamy sauce.
- Green salad with Italian dressing for freshness.
- Steamed or roasted vegetables like broccoli, zucchini, or asparagus.
- Caesar salad for a classic pairing.
- Bruschetta or antipasto platter as a starter.
- Parmesan roasted potatoes for an extra hearty side.
- Grilled corn on the cob for a summer touch.
- Homemade coleslaw for contrast.
- Caprese salad with tomatoes, mozzarella, and basil.
- Glass of red wine like Chianti or Merlot for a cozy dinner.
Storage & Reheating Tips
- Cool completely before storing. This prevents condensation and soggy pasta.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheat on stove: Add a splash of milk or broth to restore creaminess.
- Microwave: Heat in 30-second intervals, stirring each time.
- Oven method: Place in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 15–20 minutes.
- Don’t overheat: Overheating can dry out the pasta or separate the sauce.
- Add fresh cheese when reheating: A sprinkle of cheese helps bring it back to life.
- Meal prep tip: Portion into containers for easy lunches throughout the week.
- Revive frozen portions: Add a splash of cream or butter when reheating to restore the rich texture.
Recipe FAQs
- Can I use a different pasta shape?
Yes — penne, rotini, or bow-tie pasta work great if you don’t have shells. - Can I use jarred pasta sauce instead of tomato sauce?
Definitely. Marinara or spaghetti sauce makes it even faster — just reduce added salt. - Can I make it ahead?
Yes! Prepare up to the final step, cool, and refrigerate. Reheat gently before serving. - Can I add vegetables?
Absolutely. Mushrooms, spinach, and zucchini blend beautifully with the sauce. - How can I make it spicier?
Add chili flakes, jalapeños, or use spicy Rotel. - Can I double the recipe?
Yes — use a larger skillet or Dutch oven. Great for feeding a crowd or freezing leftovers. - Can I use ground sausage instead of beef?
Yes. Italian sausage or chorizo adds even more flavor. - Can I make it dairy-free?
Use coconut cream or cashew cream instead of heavy cream and omit cheese. - Why is my sauce too thin?
Simmer longer uncovered, or stir in more cheese or a tablespoon of tomato paste. - What cheese works best?
Sharp cheddar for tanginess, mozzarella for stretch, or a mix for perfect balance.