This post may contain affiliate links. Please read our disclosure policy.
The Cheesy Beef Shells I Made Up on a Whim 🥩
I came up with these on a night when I had ground beef thawed, a box of shells in the pantry, and three half-used bags of cheese in the fridge that needed a job. No plan, just instinct, which is honestly how most of my good ones happen. Seasoned beef, melty cheese, and shells all tossed together in a rich, savory sauce. Gabriella and Anthony took one bite and asked when I was making it again, and that is when I knew it was a keeper. If you grew up on the boxed stuff, think of this as its much better cousin.
Ingredients
- 1 lb ground beef
- 1/2 white or yellow onion diced
- 3 tbsp tomato paste
- 1/2 tbsp garlic powder
- 1/2 tbsp Italian seasoning
- 1/2 tbsp paprika
- 1 tsp salt more to taste
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz uncooked shells
- 2 cups Mexican blend cheese
- Parsley for garnish
Instructions
- In a large, deep pan, brown ground beef with onions and 1 tsp salt on medium heat. Once browned, add tomato paste and cook down for 3-4 minutes before mixing into beef.
- Add garlic powder, Italian seasoning and paprika. Mix.
- Add beef broth and heavy cream and bring to a boil on medium high.
- Once boiling, add uncooked pasta and reduce heat to medium. Cook until al dente (14-15 minutes) stirring often so it doesn’t stick. Once al dente, turn off the heat and add cheese and mix.
- Top with parsley and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. I bet your family is going to go crazy for this one.
Tips for Making This Recipe
Brown the beef really well. Don’t just gray it out — let it get some real color and crispiness. That Maillard reaction (fancy word for browning) adds so much flavor. Break it into small crumbles so it distributes evenly through the shells. And drain any excess fat before adding the other ingredients so the dish isn’t greasy.
Use medium shells, not jumbo. Medium shells are the perfect size to catch all the beefy, cheesy sauce inside each one. Jumbo shells would work for a stuffed version, but that’s a whole different recipe. As for cheese — the more, the better. I use a combination of cheddar, mozzarella, and parmesan for the ultimate melt. Leftovers keep for 3-4 days and reheat great with a splash of milk.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Can I make it all in one pot?
My kids are picky, will they eat this?
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Weeknight Dinners — yours when you join
