Beef and Shells is simple and takes your crappy pasta dish and elevates it just enough to realize you can cook something tasty without spending 3 hours and $89 dollars. Here is how it works… spaghetti… low end and plain. Shells… high end and living the life you deserve. No jarred sauce here. Combine a few things and you are set.




  • 6 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste



  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, making sure to crumble the beef as it cooks; drain excess fat.
  3. Add onion to the skillet, and cook with beef, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  4. Whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened.
  5. Whisk in flour by adding it into a little water (or sauce) and dump that in. No lumps is the goal (like my midsection).
  6. Stir in heavy cream and heat through.
  7. Add in Pasta
  8. Season with salt and pepper, and serve with some crunchy Italian bread.


Like this creamy Beef and Shells recipe? Check out some more beef recipes HERE.

cooking on stove


cooking pasta

Beef and Shells

Beef and Shells

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