Creamy Beef & Shell Pasta Skillet
Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes
Servings: 6
This cozy one-pan skillet combines tender shell pasta, seasoned ground beef, a creamy tomato sauce, and plenty of melted cheese. It’s an easy weeknight dinner with the comforting flavors of a cheeseburger-style pasta bake, but without needing the oven.
Ingredients
Beef & Pasta
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp tomato paste
- 1½ cups (360 ml) tomato sauce
- 3 cups (720 ml) beef broth
- 2½ cups (250 g) medium shell pasta, uncooked
- ½ cup (120 ml) heavy cream
- 1 cup (100 g) shredded cheddar cheese
- ½ cup (50 g) shredded mozzarella
Optional additions
- 1 tsp Worcestershire sauce
- ½ tsp red pepper flakes
- ½ cup diced bell pepper
- 1 cup baby spinach
- ½ cup sliced mushrooms
- Fresh parsley, for serving
- Grated Parmesan, for serving
Instructions
1. Brown the beef
Heat a large, deep skillet or Dutch oven over medium-high heat.
Add the olive oil and ground beef.
Cook for 5–7 minutes, breaking the beef apart with a wooden spoon, until browned and cooked through.
If there is a large amount of excess fat, drain some of it.
2. Cook the aromatics
Add the diced onion.
Cook for approximately 3–4 minutes, until softened.
Add the garlic and cook for another 30 seconds.
3. Season the beef
Add the Italian seasoning, paprika, onion powder, salt, and black pepper.
Stir well.
For a richer savory flavor, add Worcestershire sauce.
4. Add the tomato paste
Stir in the tomato paste.
Cook for 1–2 minutes, stirring constantly.
Cooking the tomato paste briefly deepens its flavor.
Cook the Pasta
5. Add the sauce and broth
Pour in the tomato sauce and beef broth.
Stir thoroughly, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a gentle boil.
6. Add the shells
Stir in the uncooked shell pasta.
Reduce the heat to medium-low.
Cover the skillet and simmer for approximately 10–12 minutes, stirring every few minutes.
The pasta should become tender while absorbing some of the flavorful sauce.
If the skillet becomes too dry before the pasta is cooked, add another ¼ cup broth or water.
7. Add the cream
Once the pasta is tender, reduce the heat to low.
Stir in the heavy cream.
Simmer gently for 2–3 minutes until the sauce becomes creamy and coats the shells.
Don’t let it boil vigorously after adding the cream.
Add the Cheese
8. Stir in the cheese
Remove the skillet from the heat.
Add the cheddar and mozzarella.
Stir until the cheese is completely melted and the sauce is smooth.
Taste and adjust the salt and pepper.
9. Rest briefly
Let the skillet stand for 3–5 minutes.
The sauce will thicken slightly as it rests.
10. Garnish and serve
Sprinkle with fresh parsley and Parmesan if desired.
Serve hot.
Creamy Cheeseburger Version
For a cheeseburger-style flavor, replace the Italian seasoning with:
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tbsp yellow mustard
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
Use cheddar as the main cheese.
Add diced pickles on top just before serving for a fun cheeseburger-pasta combination.
Spicy Beef & Shells
Add:
- ½–1 tsp red pepper flakes
- ½ tsp smoked paprika
- 1 diced jalapeño
You can also stir in a little hot sauce at the end.
Vegetable-Loaded Version
Add 1 cup diced bell peppers with the onions.
Stir in 1 cup baby spinach during the final 2 minutes of cooking.
You can also add sliced mushrooms with the onions.
Extra-Cheesy Version
For an especially creamy skillet, increase the cheese to:
- 1½ cups shredded cheddar
- ½ cup mozzarella
Add another splash of cream if the sauce becomes too thick.
Tips for the Best Skillet
Stir regularly
Shell pasta can stick to the bottom of the pan as it cooks.
Give the skillet a good stir every few minutes.
Don’t overcook the pasta
The shells will continue cooking slightly after the skillet comes off the heat.
Remove them when they’re just tender.
Shred your own cheese
Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
Let it rest
A few minutes of resting allows the sauce to cling to the pasta rather than remaining thin at the bottom of the pan.
Make-Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The pasta will absorb some of the sauce as it sits.
When reheating, add a splash of milk or broth and warm gently in a skillet or microwave.
This dish can also be frozen, although the cream sauce may change texture slightly after thawing.
Serving Idea
Serve this Creamy Beef & Shell Pasta Skillet straight from the pan with a little fresh parsley and Parmesan. Add a crisp green salad or steamed broccoli on the side to balance the rich, cheesy sauce.
