Creamy Ground Beef Conchiglie
Some recipes earn a permanent spot in the dinner rotation after just one bite, and this Creamy Ground Beef Conchiglie is exactly that kind of meal.
It’s rich, cheesy, hearty, and comes together in one pan with very little effort, making it perfect for busy weeknights when you want something comforting without spending hours in the kitchen.
Every shell is coated in a creamy, cheesy beef sauce that’s packed with seasoned ground beef, tender pasta, and little pops of sweet red bell pepper that add colour and freshness.
The pasta cooks right in the sauce, soaking up all those savoury flavours as it simmers, while plenty of melted cheese creates that irresistible creamy finish.
It’s the kind of dinner everyone reaches for seconds of, and chances are there won’t be much left by the end of the night.
If you’re looking for an easy family meal that’s comforting, filling, and made almost entirely in one skillet, this recipe never disappoints.
Why You’ll Love This Recipe
- Everything cooks in one skillet for easy cleanup.
- The conchiglie shells hold plenty of creamy cheese sauce in every bite.
- Ground beef makes the dish hearty and satisfying.
- Sweet red bell peppers add colour and a subtle sweetness.
- Ready in around 35 minutes.
- Perfect for family dinners and meal prep.
- Made with simple ingredients you can find anywhere.
- Rich, cheesy, and full of comforting flavour.
Ingredients
- 1 tablespoon olive oil
- 1 pound (450g) lean ground beef
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 2½ cups beef broth
- 1 cup heavy cream
- 10 ounces (300g) dried conchiglie (medium pasta shells)
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it into small crumbles as it cooks.
- Drain any excess grease if necessary.
- Stir in the diced onion and red bell pepper, then cook for about 4 to 5 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste, smoked paprika, Italian seasoning, onion powder, garlic powder, salt, and black pepper.
- Cook for about 1 minute, stirring constantly so the tomato paste caramelizes slightly.
- Pour in the beef broth and heavy cream, stirring until everything is fully combined.
- Add the uncooked conchiglie and stir well so every shell is coated.
- Bring everything to a gentle simmer, then reduce the heat to medium-low.
- Cover and cook for 12 to 15 minutes, stirring every few minutes to prevent the pasta from sticking.
- Once the shells are tender and most of the liquid has reduced into a creamy sauce, lower the heat.
- Stir in the cheddar cheese a handful at a time until completely melted.
- Add the mozzarella and continue stirring until the sauce becomes thick, creamy, and smooth.
- Taste and adjust the seasoning if needed.
- Sprinkle over the chopped parsley and serve immediately while hot.
Tips for the Best Creamy Ground Beef Conchiglie
- Brown the beef well before adding the liquids. Those caramelized bits add plenty of flavour.
- Stir the pasta occasionally while it cooks so every shell cooks evenly.
- Freshly shredded cheese melts much smoother than pre-shredded cheese.
- If the sauce becomes thicker than you’d like, stir in a splash of warm beef broth or cream before serving.
- Don’t overcook the pasta. The shells should stay tender while still holding their shape.
- Use a large, deep skillet so everything cooks evenly in one pan.
Variations
- Swap the ground beef for ground turkey or Italian sausage for a different flavour.
- Stir in sliced mushrooms with the onions for extra richness.
- Add a pinch of crushed red pepper flakes if you like a little heat.
- Replace the cheddar with Monterey Jack or Colby Jack for a slightly milder cheese sauce.
- Sprinkle extra cheddar over the top just before serving if you love an extra cheesy finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.
The pasta will absorb some of the sauce overnight, so adding a little liquid while reheating helps restore its creamy texture.
Freezing is possible for up to 2 months, although the cheese sauce may become slightly less smooth after thawing.
Frequently Asked Questions
Can I use another pasta shape?
Yes. Medium shells create the same effect, but cavatappi, rotini, or penne also work well.
Can I make this ahead of time?
Absolutely. It reheats beautifully, making it perfect for meal prep or busy weeknights.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be quite as rich or creamy. Heavy cream gives the dish its signature texture.
What cheese works best?
Sharp cheddar provides the boldest flavour, while mozzarella adds creaminess and helps create that silky, cheesy sauce shown in the photo.
Can I add vegetables?
Yes. Mushrooms, spinach, or peas all work well, although the version pictured keeps the focus on the ground beef, red peppers, and creamy cheese sauce.
