For the perfect Creamy Beefy Shells, gather these essential ingredients:

• 1 lb ground beef
• 1 yellow onion, diced
• 10 oz shell pasta (medium or large shells work best)
• 1 tbsp minced garlic
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika (smoked paprika for extra depth)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground is always best)
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 15 oz can tomato sauce
• 24 oz jar marinara sauce (your favorite brand)
• ¾ cup heavy cream
• 1 cup shredded cheddar cheese
• ⅓ cup grated Parmesan cheese (plus extra for serving)

Ingredient Notes & Substitutions

• Ground Beef: While 1 lb of ground beef is specified, you can easily use ground turkey or a mix of beef and Italian sausage for a different flavor profile. Make sure to drain excess fat regardless of the meat type.
• Pasta: Shell pasta is classic for this dish, but elbow macaroni, penne, or even rotini would work wonderfully. Adjust cooking times according to package directions.
• Garlic & Onion: Freshly minced garlic and diced yellow onion provide the best aromatic base. In a pinch, you can use garlic paste or frozen diced onions.
• Seasonings: The Italian seasoning, onion powder, garlic powder, paprika, salt, and pepper create a balanced flavor. Feel free to add a pinch of red pepper flakes for a subtle kick, or dried basil/oregano for more herbaceous notes.
• Flour: This acts as a thickener for the sauce. If you prefer a gluten-free option, use a gluten-free all-purpose flour blend or cornstarch (mixed with a little cold water before adding).
• Broth: Beef broth enhances the savory depth. Chicken or vegetable broth can be used as alternatives, though the beef flavor will be slightly milder.
• Tomato & Marinara Sauce: Using both tomato sauce and marinara provides a rich, multi-layered tomato base. Choose a high-quality marinara for the best results.
• Heavy Cream: Essential for that luxurious creaminess. Half-and-half or whole milk can be substituted for a lighter sauce, but the texture will be less rich.
• Cheeses: Cheddar and Parmesan create a delicious cheesy blend. Experiment with Monterey Jack, mozzarella, or a blend of Italian cheeses for different flavors and melt qualities.

1. Prepare the Beef and Onion: To a large, deep pan or pot set over medium heat, add the ground beef and diced yellow onion. Break up the ground beef with a spoon and cook until it’s fully browned and the onion is softened, about 8-10 minutes. While the beef is cooking, bring a separate large pot of salted water to a rolling boil on the stove for the pasta.
2. Cook the Pasta & Season the Beef: Once the water is boiling, add the shell pasta and cook it according to the package instructions until al dente. While the pasta cooks, drain any excess grease from the ground beef pan. Return the pan to the heat, then add the minced garlic, Italian seasoning, onion powder, garlic powder, paprika, salt, and pepper. Stir well and cook for another minute until fragrant.
3. Build the Creamy Sauce: Sprinkle the flour over the seasoned beef and stir constantly for 1-2 minutes until no white streaks of flour remain, ensuring it’s fully incorporated. Pour in the beef broth, scraping the bottom of the pan with your spoon to release any flavorful browned bits (this is called deglazing and adds immense depth). Next, add the canned tomato sauce and jarred marinara sauce. Stir everything together, bring to a gentle simmer, and let it cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
4. Combine & Finish: Once the pasta is cooked, drain it thoroughly. Add the cooked pasta into the pan with the simmering beef and tomato sauce. Stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese. Continue to stir gently until all the cheese has melted into a smooth, creamy, and irresistible sauce that coats every shell. Serve immediately and enjoy!

Pro Tips for Success

• Don’t Overcook the Pasta: Cook the shells al dente (firm to the bite) as they will continue to absorb liquid and cook slightly more when added to the hot sauce.
• Drain the Fat: For a less greasy sauce, always drain excess fat from the ground beef after browning. This ensures a cleaner, richer flavor in your final dish.
• Scrape the Pan: When adding the beef broth, be sure to scrape up any browned bits stuck to the bottom of the pan. These bits are full of flavor and will enrich your sauce.
• Taste and Adjust: Always taste your sauce before the final step of adding cream and cheese. Adjust seasonings (salt, pepper, herbs) as needed to match your preference.
• Freshly Grated Cheese: While pre-shredded cheese works, freshly grated cheddar and Parmesan will melt more smoothly and provide superior flavor.
• Don’t Boil the Cream: Once the heavy cream is added, keep the heat on low and avoid bringing the sauce to a rapid boil. This prevents the cream from separating.