Cheesy Ground Beef And Shells Recipe

Few dishes speak the universal language of comfort quite like a warm, cheesy bowl of pasta. Whether it’s served on a chilly evening, after a long day, or when feeding a hungry family on a budget, Cheesy Ground Beef and Shells consistently hits the mark. Rich, hearty, creamy, and packed with flavor, this dish is a modern classic that marries simplicity with satisfaction.

Think of it as the lovechild of homemade mac and cheese and a beefy Bolognese sauce—one part nostalgia, one part weeknight practicality. It’s a dish that feels indulgent, but is surprisingly easy to prepare. Using common pantry ingredients, it comes together in one pan, feeds a crowd, and delivers a powerful punch of flavor with every bite.

What makes this recipe so universally loved is its perfect balance. The tender pasta shells trap just the right amount of creamy cheese sauce. The browned ground beef brings a savory depth, seasoned with onion, garlic, herbs, and a touch of spice. And the generous blend of melted cheeses creates a luscious, velvety sauce that binds everything together. It’s the kind of meal that calls people to the table with its aroma alone.

But don’t mistake ease for plainness. While the base recipe is simple and straightforward, Cheesy Ground Beef and Shells is endlessly customizable. Add vegetables like spinach or bell peppers for a nutrition boost. Swap the cheddar for smoked gouda or pepper jack for a more complex flavor profile. Want a one-pot meal with minimal cleanup? Use a deep skillet or Dutch oven from start to finish. Feeding picky eaters? Skip the spice and keep it classic.

In this in-depth guide, you’ll not only learn how to make this comforting meal from scratch, but also how to adapt it for different dietary needs, store it for meal prep, and elevate it for special occasions. We’ll break down everything you need to know—from choosing the right pasta shape to creating the perfect roux, all the way to achieving a golden, bubbling top layer (if you choose to bake it).

Whether you’re a beginner in the kitchen or a seasoned home cook looking for a reliable standby, this Cheesy Ground Beef and Shells recipe will become a regular in your rotation. It’s unfussy yet impressive, deeply satisfying, and easily loved by both kids and adults alike.

Now let’s get cooking.

Step-by-Step Instructions: How to Make Cheesy Ground Beef and Shells

This dish comes together in three core phases:

1. Boil the pasta

2. Cook the beef and aromatics

3. Create a creamy cheese sauce and combine

Each step is important to create that rich, smooth, and satisfying result you’re after.

Step 1: Gather Your Ingredients

Before turning on the stove, make sure everything is prepped and within reach.

Ingredients (Base Recipe – Serves 4–6):

• 1 lb (450g) medium pasta shells (or elbow macaroni)

• 1 lb (450g) ground beef (80–90% lean)

• 1 medium yellow onion, diced

• 3–4 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 teaspoon Italian seasoning

• ½ teaspoon smoked paprika (optional)

• ¼ teaspoon red pepper flakes (optional)

• 2 tablespoons all-purpose flour

• 2 cups milk (whole milk preferred)

• 1 cup beef broth (or water + bouillon)

• 2 cups shredded sharp cheddar cheese

• ½ cup shredded mozzarella (for stretchiness)

• 2 tablespoons cream cheese (optional, for creaminess)

• Salt and black pepper, to taste

• Fresh parsley or chives, for garnish

Optional Add-ins:

• 1 cup baby spinach, kale, or peas

• ½ cup diced bell peppers or mushrooms

• Dash of hot sauce or Dijon mustard (for tang)

Step 2: Cook the Pasta Shells

1. Fill a large pot with water. Add a generous amount of salt (1–2 tablespoons).

2. Bring the water to a boil over high heat.

3. Add pasta shells and cook according to package instructions, until just al dente—they should still have a slight bite.

4. Reserve about ½ cup of pasta water, then drain the pasta and set aside.

Tip: Drizzling the drained pasta with a tiny bit of olive oil can prevent sticking if it’s going to sit for more than a few minutes.

Step 3: Brown the Ground Beef

1. In a large skillet or deep sauté pan, heat a tablespoon of oil over medium-high heat.

2. Add the ground beef, breaking it up with a spatula.

3. Season with a light pinch of salt and black pepper to start.

4. Cook for 5–7 minutes, until the beef is browned and cooked through, and no pink remains.

5. Drain off excess fat if using higher-fat beef.

Flavor boost: Let the beef sit undisturbed for a minute or two to develop a browned crust before stirring.

Step 4: Add Aromatics and Tomato Base

1. Push the browned beef to one side of the pan. If needed, add a small drizzle of oil to the empty space.

2. Add the diced onion and cook for 3–4 minutes, stirring occasionally until softened and golden.

3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

4. Add 2 tablespoons of tomato paste. Stir it into the onions and garlic for 1–2 minutes to “cook out” the raw tomato flavor. The paste should deepen in color.

Seasoning Layer:

• Stir in Italian seasoning, paprika, and red pepper flakes (if using).

• Combine everything in the pan until well mixed and aromatic.

Step 5: Create the Roux and Start the Sauce

1. Sprinkle the flour evenly over the beef and onion mixture. Stir it in thoroughly to coat everything.

2. Cook for 1–2 minutes to form a roux (flour + fat) and remove any raw flour taste.

3. Slowly pour in the milk while stirring constantly to prevent lumps. Then add the beef broth.

4. Reduce heat to medium and stir often. The mixture will begin to thicken after 4–5 minutes.

Consistency Check: The sauce should lightly coat the back of a spoon and feel velvety—not watery or overly thick.

Step 6: Add Cheese and Finish the Sauce

1. Reduce heat to low. Stir in the shredded cheddar and mozzarella gradually, one handful at a time.

2. Add cream cheese now if using. Stir until melted and smooth.

3. Taste the sauce. Adjust with salt and pepper as needed.

4. If sauce is too thick, loosen it with a splash of reserved pasta water or additional broth.

Optional flavor booster: Stir in a dash of Dijon mustard or hot sauce for extra depth.

Step 7: Combine Pasta and Sauce

1. Add the cooked pasta shells to the cheese sauce and beef mixture.

2. Fold gently to coat every shell. Try not to overmix or mash the shells.

3. Simmer everything together for 2–3 minutes to allow the pasta to absorb flavor.

Optional veggies: If adding spinach or frozen peas, stir them in now and cook until warmed through.

Step 8: Garnish and Serve

1. Remove from heat and let the pasta sit for 5 minutes—it will thicken and become even creamier.

2. Garnish with chopped parsley, green onions, or a pinch of red chili flakes.

3. Serve hot, straight from the skillet or pan.

Optional Finish (Baked Version):

• Transfer mixture to a greased casserole dish.

• Top with additional shredded cheese and bake at 375°F (190°C) for 10–15 minutes, or until bubbling and golden.