One Skillet Creamy Beef and Shells is a quick dinner that even the pickiest of eaters will love! When I started this food account and named it “7 Empty Plates,” my son said that wasn’t the best name because “there’s always that kid or 2 who won’t eat it” 😂.  But I’m happy to report this is something my entire family will happily eat!

Throw together a quick side salad while this pasta simmers on the stove and you’ll have a complete meal on the table in about 30 minutes.  I know you’re all thinking it, so I’m going to say it….it is sort of like a homemade Hambuger Helper – but way better!

Here’s how it’s made!

Start by browning 1 pound of ground beef in a large skillet (that also has a lid).  Once the hamburger is browned, remove all but 1 tablespoon of the grease and add the spices.

Stir this mixture around until fragrant and add a few tablespoons of flour.

Stir for about 30 seconds until the raw flavor is cooked out of the flour.  Then add broth, tomato sauce, and raw noodles.

Bring this mixture to a boil, cover, and cook over low heat to maintain a low boil.  Stir frequently for 13-15 minutes (cook noodles a la dent, per package instructions).  Depending on the brand of noodles, I will sometimes need to add up  to 1 cup more of broth to the mixture to keep a good ratio or sauce to noodles.  Just keep an eye on things and add more broth if it’s needed.

Off heat, stir in the cream and shredded cheese.  Stir until completely melted.  The sauce will continue to thicken as it sits. Serve immediately with a side salad, cut fruit, or crusty bread.

That’s all there is to it! Pretty simple and so delicious!!

One Skillet Beef and Shells*

1 tablespoon olive oil
1 pound ground beef
1 teaspoon Adobo seasoning (if you can’t find Adobo seasoning in this Hispanic food aisle, substitute 1/2 teaspoon oregano and 1/4 teaspoon cumin)
1 teaspoon Lawry’s seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
2 1/2 tablespoons all-purpose flour
3-4 cups low sodium beef stock
1 (15-ounce) can tomato sauce
1 (7-ounce) can tomato sauce
12 ounces medium sized pasta shells
1 cup heavy cream
8 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Directions

In a large skillet (with a lid), brown the hamburger in 1 tablespoon of olive oil. Drain excess oil, leaving 1 tablespoon behind in the pan. To the browned hamburger, add seasoned salt, Adobo seasoning, garlic powder, onion powder, and Italian seasoning. Stir until fragrant.

Add the flour and stir until the raw flour taste is cooked out (about 30 seconds). Add 3 cups of beef stock, all of the tomato sauce, and the uncooked pasta noodles. Cover and cook over a low boil until noodles are cooked through (usually 13-15 minutes, depending on brand). While it cooks, stir the mixture several times to avoid the noodles sticking to the bottom of the pan. Add the additional cup of broth if necessary to keep the noodles from sticking, and to keep a good pasta to sauce ratio (sometimes I use 3 cups and sometimes I use 4 cups depending on the brand and size of the shells).

Once the pasta is tender, remove the pan from heat and add cream and shredded cheese. Stir until cheese is melted. This mixture will thicken as it rests.

Serve right away with a side salad, cut fruit, or crusty bread. Enjoy!

*This recipe can easily be halved!