This easy, creamy beef pasta is a weeknight favorite for three reasons: it comes together quickly, it’s satisfyingly filling, and it reheats beautifully as leftovers. Tender pasta shells are coated in a rich tomato-cheese sauce and studded with seasoned ground beef for a comforting meal the whole family will enjoy.
Creamy Beef Pasta
A creamy pasta comfort meal never goes out of style, and this beefy shell pasta delivers on flavor, texture and convenience. The base is a simple sauté of onion, garlic and mushrooms, combined with browned ground beef and Italian seasoning. A light sprinkle of flour helps thicken the sauce, while heavy cream, beef stock and tomato sauce create a luscious, savory foundation. Shredded cheddar melts in to finish the sauce, giving it a smooth, cheesy finish that clings to every shell.
This recipe is flexible: add sliced mushrooms, halved cherry tomatoes, bell pepper strips or spinach for extra color and nutrition. Use medium shells, rigatoni, penne or another short pasta you prefer. It’s ideal for midweek dinners, and the flavors often deepen the next day, making it a great lunch to take to work or enjoy again for dinner.
When preparing this dish, cook the pasta in heavily salted water until al dente, reserving a small amount of pasta water to help the sauce bind with the pasta. While the pasta cooks, brown the beef with aromatics and mushrooms, season well, then thicken the pan juices with flour. Add cream, beef stock, reserved pasta water and tomato sauce, then simmer until the sauce reduces slightly and becomes creamy. Finish with shredded cheddar cheese and toss in the cooked pasta so every shell is coated.
This dish balances protein, carbs and comfort. It’s also easy to scale up for family gatherings or scale down for two. Leftovers can be refreshed with a splash of milk when reheating to restore sauciness, since pasta tends to absorb sauce in the fridge.
Creamy Beef Pasta
A quick, creamy tomato and cheese sauce coats shell pasta and seasoned ground beef for a hearty, family-friendly dinner that reheats well.
Ingredients
- 8 oz shell pasta
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced (optional)
- 1 lb ground beef (90/10 recommended)
- 1 tsp Italian seasoning
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 14.5 oz beef stock
- 15 oz tomato sauce
- 8 oz shredded cheddar cheese (about 2 cups)
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper (or red pepper flakes), or to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta for about 10 minutes until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and toss with a little olive oil to prevent sticking. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking another 2 minutes while stirring.
- Add the ground beef and Italian seasoning. Break the meat apart with a spoon and cook until no longer pink. Season with salt and pepper to taste.
- Sprinkle the flour over the beef mixture and stir to combine. Cook for about 1 minute to remove any raw flour taste.
- Pour in the heavy cream, beef stock, reserved pasta water and tomato sauce. Stir thoroughly, reduce the heat to low and simmer for about 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in the shredded cheddar cheese until melted and fully incorporated.
- Add the cooked pasta to the sauce and stir until well coated. Warm over low heat for 2–3 minutes if needed, adjust seasoning, and serve immediately.
Notes
- When reheating leftovers, add 1/4 cup milk or a splash of cream to loosen the sauce, as the pasta will absorb liquid in the refrigerator.
- Swap ground turkey or chicken for beef to reduce fat, or use a blend of cheeses for a different flavor profile.
- Add a handful of fresh spinach at the end of cooking for extra color and nutrients, stirring until wilted.
Nutrition (per serving, estimated)
Calories: 595 kcal | Carbohydrates: 42 g | Protein: 32 g | Fat: 33 g | Saturated Fat: 16 g | Cholesterol: 101 mg | Sodium: 1000 mg | Fiber: 3 g | Sugar: 6 g
The nutrition information is an estimate provided by an online calculator and should not replace professional dietary advice.
Course: Dinner, Main
Cuisine: American, Italian
Author: Kevin Is Cooking
This creamy beef pasta is a reliable option when you need a fast, comforting dinner. It’s simple to adapt, easy to double for guests, and stores well for easy reheating. Try adding a crisp green salad and crusty bread to round out the meal.