Creamy Beef & Shells Skillet

A rich, comforting, soul-hugging pasta dish loaded with tender beef, shell pasta, melty cheese, and a savory, creamy sauce. This is the kind of “I can’t stop eating this” meal that disappears from the pot immediately. It’s cozy, hearty, and unbelievably satisfying — perfect for busy weeknights or whenever you want pure comfort.

 Ingredients

For the Pasta

• 12 oz medium pasta shells

• 1 lb beef (sirloin strips, stew meat, or ground beef — your choice)

• 1 tbsp olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 cup beef broth

• 1 cup heavy cream

• 1 cup shredded mozzarella (or Monterey Jack)

• ½ cup grated Parmesan

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper (optional)

• Salt & black pepper to taste

• Fresh parsley for garnish

 Instructions

1. Cook the Pasta
   Boil the shells in salted water until al dente. Drain and set aside.

2. Brown the Beef
   Heat olive oil in a large skillet.
   Add beef, season with salt and pepper, and sear until browned.
   Remove beef and set aside.

3. Build the Flavor Base
   In the same skillet, add onion and cook 3–4 minutes.
   Stir in garlic and cook 30 seconds.
   Add tomato paste and stir until it deepens in color.

4. Make the Sauce
   Pour in the beef broth, Worcestershire sauce, Italian seasoning, and crushed red pepper.
   Stir and simmer 3 minutes.

5. Add Cream & Cheeses
   Reduce heat to low.
   Add heavy cream, mozzarella, and Parmesan.
   Stir until smooth and creamy.

6. Combine Everything
   Return beef to the skillet.
   Add the cooked pasta shells and toss to coat.
   Let everything simmer together 2–3 minutes so the sauce thickens.

7. Serve
   Top with extra cheese if you like, sprinkle with parsley, and serve hot and melty.

 Notes

• Sirloin or stew beef gives more “meaty bite” like in the photo.

• Ground beef works great for a quicker version.

• Sauce thickens as it cools — loosen with a splash of broth or cream if reheating.

• Pasta shells hold the sauce perfectly; substitute with elbows or cavatappi if needed.

Tips for Best Results

• Sear the beef well — browning = flavor.

• Use freshly shredded cheese for smooth melting.

• Don’t overcook the pasta or it will soak up too much sauce.

• Taste the sauce before adding pasta and adjust seasonings.

• Want extra richness? Add a tablespoon of butter at the end.

Servings

Makes 4 generous servings
(or 2 if you eat it like you described 😄)

 Nutritional Info (Approx. per serving)

• Calories: ~620

• Protein: 32g

• Carbs: 52g

• Fat: 30g

• Sodium: 540mg

• Fiber: 2g

(Values vary based on beef cut, cheese used, and pasta brand.)

 Benefits of This Recipe

• High-protein and very filling.

• Family-friendly comfort food.

• One-skillet meal = easy cleanup.

• Customizable with veggies or different cheeses.

• Great leftovers (if there are any!).

 Q & A

Q: Can I make this lighter?

Yes! Use half-and-half instead of cream, ground turkey instead of beef, or reduce the cheese.

Q: Can I add vegetables?

Absolutely — mushrooms, spinach, peas, or roasted peppers work beautifully.

Q: Is this freezer-friendly?

Yes. Cool completely, store airtight for up to 2 months. Add a splash of cream when reheating.

Q: What adds the “something so good” flavor?

The combo of seared beef + Worcestershire + tomato paste + creamy cheese = deep, savory umami magic.

Q: Can I spice it up?

Add extra crushed red pepper, cayenne, or pepper jack cheese.