30-Minute Creamy Ground Beef and Shell Pasta
A comforting one-pan pasta dish featuring tender shell pasta tossed with seasoned ground beef in a rich, creamy tomato sauce. The combination of beef broth, tomato sauce, and heavy cream creates a luscious base that's finished with melted cheddar cheese for extra richness. This hearty meal comes together in under 30 minutes, making it perfect for busy weeknight dinners when you want something satisfying and family-friendly. The shells capture the creamy sauce beautifully, ensuring every bite is packed with flavor.
Ingredients
- 8 oz pasta shells
- 1 pound ground beef
- ¼ teaspoon garlic seasoning
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 15 oz tomato sauce
- ¾ cup heavy whipping cream
- 1 ½ cup cheddar cheese, shredded
Instructions
- 1
Cook pasta according to package directions, drain, and set aside
- 2
Cook and crumble ground beef over medium heat in a large deep pan
- 3
Season beef with garlic seasoning, onion powder, salt, pepper, and Italian seasoning
- 4
Add flour to beef and mix to coat
- 5
Slowly add beef broth then tomato sauce
- 6
Cook for 5-6 minutes over medium heat
- 7
Remove from heat and add cooked pasta, heavy cream, and shredded cheese
- 8
Stir until cheese is melted and serve
Tips
Use a large deep pan to prevent splashing when adding liquids and to accommodate all ingredients comfortably.
Add the beef broth slowly while stirring to prevent lumps from forming with the flour coating.
Remove from heat before adding cream and cheese to prevent curdling and ensure smooth melting.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently on stovetop with a splash of broth or milk to restore creaminess.
Can be made up to 1 day ahead and refrigerated. Reheat gently, adding liquid as needed to restore texture.
Serve immediately while hot for best texture. Garnish with fresh herbs or extra cheese if desired.
Common Mistakes
Don't add cream while pan is too hot to avoid curdling
Add broth gradually to prevent flour lumps from forming
Don't overcook pasta as it will continue cooking when mixed with hot sauce
Substitutions
different sauce-holding capacity
FAQ
Can I use a different type of pasta?
Yes, any short pasta like penne, rotini, or rigatoni works well. The key is choosing shapes that hold sauce nicely.
How long will leftovers keep?
Store refrigerated for up to 3 days. Reheat gently on stovetop, adding a bit of broth or milk to restore creaminess.
Can I freeze this dish?
Freezing isn't recommended as cream-based sauces can separate when thawed, affecting texture and appearance.