Creamy Beef and Shells
A rich, cheesy, homemade version of classic Hamburger Helper—made with tender pasta shells, seasoned ground beef, a silky roux-based sauce, and a blend of heavy cream, sour cream, and cheddar. Ready in just 30 minutes, this comforting pasta is a family-friendly weeknight favorite.
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Whisk
- Measuring cups and spoons
Ingredients
- 8 oz medium pasta shells
- 1 tbsp olive oil
- 1 lb ground beef (80/20 recommended)
- 1 small sweet onion, diced
- 5 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 15 oz marinara sauce (or tomato sauce)
- 1 tsp italian seasoning
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ¾ cup heavy cream
- ¼ cup sour cream
- 1 ½ cups cheddar cheese, freshly grated
- salt and pepper, to taste
Instructions
- Cook the pasta in salted boiling water until just under al dente. Drain well.
- Heat olive oil in a large skillet over medium-high heat. Brown the ground beef for 3–5 minutes, draining excess fat and leaving about 1–2 tablespoons. Set beef aside.
- Add diced onion to the skillet and cook 2 minutes. Stir in garlic for 1 minute. Whisk in flour and cook 1 minute more. Gradually whisk in beef stock and marinara until smooth.
- Stir in Italian seasoning, parsley, oregano, and smoked paprika. Bring to a boil, reduce heat, and simmer 6–8 minutes until thickened.
- Return cooked beef and pasta to the skillet. Stir in heavy cream and heat through. Add sour cream and combine.
- Remove from heat. Fold in cheddar cheese until melted and smooth. Serve immediately.
Notes
Cook the pasta slightly under al dente to prevent mushiness once mixed into the hot sauce. Always grate cheddar fresh for a smooth, silky finish. Add the cream and sour cream over low heat to prevent curdling.