This Creamy Beef & Shell Pasta Bake is the kind of hearty, soul-satisfying dish that brings everyone to the table. It’s a comforting blend of tender shell pasta, seasoned ground beef, and a velvety cheese sauce that clings to every curve of the pasta. The beef is seared until golden and slightly crispy, adding depth and texture, while the sauce—rich with cheddar, cream, and a touch of tomato—wraps everything in a luscious, savory hug.
Perfect for weeknight dinners, potlucks, or cozy gatherings, this dish is a crowd-pleaser that’s easy to make and even easier to love. The shell pasta acts like little flavor pockets, catching bits of beef and sauce in every bite. Garnished with fresh parsley and a sprinkle of shredded cheese, it’s as visually inviting as it is delicious. Serve it with garlic bread and a crisp salad, and you’ve got a complete meal that feels like home.
INGREDIENTS:
- 12 oz shell pasta
- 1 lb ground beef (or chopped beef steak)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 cup tomato sauce or crushed tomatoes
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes, mozzarella cheese for topping
INSTRUCTIONS:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add shell pasta and cook until al dente, according to package instructions. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned and slightly crispy, breaking it up with a spatula. Add chopped onion and garlic, sautéing until fragrant and translucent—about 3 minutes.
- Season and Simmer: Stir in paprika, oregano, salt, and pepper. Add tomato sauce and let the mixture simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Make the Creamy Sauce: Reduce heat to low and stir in heavy cream and butter. Let it simmer gently for 2–3 minutes, then add shredded cheddar and Parmesan cheese. Stir until melted and smooth. The sauce should be creamy with a slight orange hue from the tomato and cheese.
- Combine Pasta and Sauce: Add the cooked shell pasta to the skillet and toss gently to coat every piece in the sauce. If the mixture seems too thick, add a splash of reserved pasta water or more cream to loosen it.
- Bake (Optional but Recommended): Preheat oven to 375°F (190°C). Transfer the pasta mixture to a greased baking dish. Top with extra shredded cheese (cheddar or mozzarella) and bake for 15–20 minutes until bubbly and golden on top.
- Garnish and Serve: Remove from oven and let rest for 5 minutes. Sprinkle with chopped parsley and serve warm.
Serving Suggestions: Pair with garlic knots, roasted vegetables, or a crisp green salad. For a spicy kick, add red pepper flakes or a dash of hot sauce to the sauce. This dish also reheats beautifully—just add a splash of milk or cream before microwaving to restore its creamy texture.