Why is my sauce too thin?

This usually happens if you used too much broth or if the cream cheese wasn't fully melted. If the pasta is cooked, the easiest fix is to make a cornstarch slurry: mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the simmering sauce, and cook for 1 minute until thickened.

Can I prepare the sauce ahead of time?

Yes, you can prepare the beef and tomato sauce mixture up to Step 3 (before adding the pasta) and refrigerate it for up to 2 days. When ready to serve, bring the sauce to a simmer, add the dried pasta, and proceed with the remaining steps. This is a great meal prep strategy.

What kind of cream cheese should I use?

Always use full-fat block cream cheese, not the whipped kind in a tub. The full-fat block melts smoothly into the sauce, creating that rich, professional texture we are aiming for in this creamy beef and shells recipe.

Creamy Beef and Shells: Easy 30-Minute Homemade Recipe

Name: Ultimate 30-Minute Creamy Beef and Shells Recipe (A Family Favorite!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound medium pasta shells; 1 pound lean ground beef; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 3 cups beef broth; 2 teaspoons Italian seasoning; 4 ounces cream cheese, cubed and softened; 1/2 cup milk (whole milk recommended); Salt and freshly ground black pepper to taste

Ultimate 30-Minute Creamy Beef and Shells Recipe (A Family Favorite!)

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This tested, one-pot creamy beef and shells recipe delivers maximum comfort and flavor in just 30 minutes. It’s the ultimate easy weeknight meal that pleases the whole family.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 pound medium pasta shells

1 pound lean ground beef

1 small yellow onion, diced

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

3 cups beef broth

2 teaspoons Italian seasoning

4 ounces cream cheese, cubed and softened

1/2 cup milk (whole milk recommended)

Salt and freshly ground black pepper to taste

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Instructions

1. Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until fully browned. Drain any excess fat.

2. Reduce heat to medium. Stir in the diced onion and cook for 5-7 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.

3. Stir in the crushed tomatoes, beef broth, and Italian seasoning. Bring to a low boil.

4. Add the pasta shells and stir well. Cover and simmer for 15-20 minutes, or until the shells are almost al dente. Stir occasionally to prevent sticking.

5. Reduce heat to low. Add the cubed cream cheese and milk. Stir continuously until the cream cheese is fully melted and the sauce is smooth and velvety. Season with salt and pepper to taste and serve immediately.

Notes

For a dairy-free option, use unsweetened cashew or oat milk and a dairy-free cream cheese alternative.

If the sauce is too thin, create a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it into the simmering sauce to thicken.

You can substitute ground beef with ground turkey or chicken.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 2g
Sodium: 780mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 50g
Fiber: 4g
Protein: 35g

Find it online: https://www.flavourrecipe.com/creamy-beef-and-shells/