Easy Creamy Beef Shells Recipe | Better Than Takeout

Easy Creamy Beef Shells Recipe – Better than takeout! After making this many times, I’ve perfected the creamiest, most comforting beef shells you’ll ever try. The trick I discovered is using a combination of cream of mushroom soup and milk for an irresistible, homemade-like sauce. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Dill Pickle Ranch Chicken Tacos and Creamy Spicy Bang Bang Chicken.

What You'll Need for Easy Creamy Beef Shells Recipe | Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground beef
• 12 oz pasta shells
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• Optional: Chopped parsley, for garnish

How to Make Easy Creamy Beef Shells Recipe | Better Than Takeout

1. Cook beef: In a large skillet, cook ground beef and onion over medium heat until browned. Drain excess fat.
2. Cook pasta: Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. Make sauce: In the same skillet, stir in cream of mushroom soup, milk, garlic, salt, pepper, and Italian seasoning. Simmer for 5 minutes.
4. Combine: Add cooked pasta and 1 cup of cheese to the skillet. Stir until well coated.
5. Bake: Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining cheese. Bake at 375°F (190°C) for 20 minutes, or until cheese is bubbly and golden.

Storing & Reheating Easy Creamy Beef Shells Recipe | Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: You can assemble the dish ahead of time and refrigerate for up to 24 hours before baking.

Freezing Easy Creamy Beef Shells Recipe | Better Than Takeout

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 20-25 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a spicy kick, add 1/4 tsp of red pepper flakes to the sauce.
• Best substitution: Instead of cream of mushroom soup, you can use a homemade cream sauce made from 2 tbsp butter, 2 tbsp flour, and 1 cup of milk, thickened with 1 tbsp cornstarch.
• Make-ahead: This dish can be made ahead and frozen. Thaw overnight in the fridge before baking.
• Scaling: To make a larger batch, simply double the ingredients and use a 9×15-inch baking dish.
• Troubleshooting: If the cheese isn't bubbly enough, broil the dish for 2-3 minutes, watching closely to prevent burning.

Easy Creamy Beef Shells Recipe | Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground beef
• 12 oz pasta shells
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 2 cups shredded cheddar cheese

Seasonings

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning

Optional Toppings

• Chopped parsley, for garnish

Instructions

1. Cook beef: In a large skillet, cook ground beef and onion over medium heat until browned. Drain excess fat.
2. Cook pasta: Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. Make sauce: In the same skillet, stir in cream of mushroom soup, milk, garlic, salt, pepper, and Italian seasoning. Simmer for 5 minutes.
4. Combine: Add cooked pasta and 1 cup of cheese to the skillet. Stir until well coated.
5. Bake: Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining cheese. Bake at 375°F (190°C) for 20 minutes, or until cheese is bubbly and golden.

Notes

• Chef tip: For a spicy kick, add 1/4 tsp of red pepper flakes to the sauce.
• Best substitution: Instead of cream of mushroom soup, you can use a homemade cream sauce made from 2 tbsp butter, 2 tbsp flour, and 1 cup of milk, thickened with 1 tbsp cornstarch.
• Make-ahead: This dish can be made ahead and frozen. Thaw overnight in the fridge before baking.
• Scaling: To make a larger batch, simply double the ingredients and use a 9×15-inch baking dish.
• Troubleshooting: If the cheese isn't bubbly enough, broil the dish for 2-3 minutes, watching closely to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 20-25 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: You can assemble the dish ahead of time and refrigerate for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 450
• Protein: 28g
• Fat: 25g
• Carbs: 35g
• Fiber: 2g
• Sugar: 4g
• Sodium: 850mg
• Cholesterol: 105mg
• Sat. Fat: 13g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Creamy Beef Shells Recipe | Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Creamy Beef Shells Recipe | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!