Looking for an easy, hearty dinner that practically cooks itself? This Slow Cooker Cheesy Beef and Shells is a family-friendly comfort food favorite! Tender pasta shells are coated in a rich, creamy tomato sauce with seasoned ground beef and plenty of melted cheese.
The slow cooker does most of the work, making this a great option for busy weeknights when you want something warm, filling, and delicious. The secret to perfectly cooked pasta is adding the shells near the end rather than leaving them in the slow cooker all day.
Family friendly
Slow cooker
Easy comfort food
Recipe Overview
- Prep time: 15 minutes
- Cook time: 5–6 hours on LOW, plus 20–30 minutes for pasta
- Total time: About 5 hours 45 minutes to 6 hours 45 minutes
- Servings: 6
- Course: Main Course
- Cuisine: American-inspired
- Cooking method: Slow Cooker
Ingredients
Creamy Beef and Shells Recipe | SideChef
- 1½ pounds lean ground beef
- 12 ounces medium pasta shells
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened and cubed
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup heavy cream or whole milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil, if needed for browning
Optional garnish
- Fresh chopped parsley
- Extra shredded cheddar
- A pinch of red pepper flakes
Step-by-Step Instructions
Step 1: Brown the ground beef
Minced meat with fresh onion on frying pan, Close up raw ground beef meat
Heat a large skillet over medium heat. Add the ground beef and diced onion.
Cook for 6–8 minutes, breaking the beef into small pieces, until the beef is browned and the onion has softened.
Drain excess grease. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the ingredients to the slow cooker
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Transfer the cooked beef mixture to a 5- or 6-quart slow cooker.
Add the tomato sauce, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, paprika, onion powder, salt, and black pepper.
Stir everything together until well combined.
Step 3: Slow cook the beef sauce
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Cover and cook on:
- LOW: 5–6 hours
- HIGH: 2½–3 hours
The beef sauce should be hot and flavorful, with the onions tender and the flavors blended.
Slow-cooker temperatures vary, so use the times as a guide and make sure the sauce is thoroughly heated.
Step 4: Add the pasta shells
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About 20–30 minutes before serving, stir the uncooked pasta shells into the hot beef sauce.
Make sure the shells are mostly submerged. Cover and cook on HIGH for approximately 20–30 minutes, stirring once halfway through.
Check the pasta after 20 minutes and continue cooking as needed until tender but not mushy. Add a splash of hot broth if the mixture looks too thick before the shells are cooked.
Step 5: Make it creamy and cheesy
Creamy Beef and Shells Recipe | SideChef
Once the pasta is tender, stir in the softened cream cheese and heavy cream.
Add the shredded cheddar and mozzarella a handful at a time, stirring gently until the cheeses melt and create a creamy sauce.
Cover for another 5–10 minutes if needed to help everything become smooth and hot.
Step 6: Garnish and serve
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Taste and adjust the salt and pepper as needed.
Sprinkle with fresh parsley, extra cheddar, or red pepper flakes if desired.
Serve warm in bowls with garlic bread or a fresh green salad.
Tips for the Best Cheesy Beef and Shells
- Brown the beef first: This adds extra flavor and prevents excess grease from collecting in the slow cooker.
- Add pasta near the end: Cooking shells all day can make them mushy. Check them early because pasta brands and slow cookers vary.
- Use freshly shredded cheese: It usually melts more smoothly than pre-shredded cheese.
- Soften the cream cheese: Let it sit at room temperature briefly so it blends more easily.
- Adjust the sauce: If the pasta absorbs too much liquid, stir in a little warm beef broth or milk.
- Don’t overcook after adding cheese: Gentle heating helps keep the sauce creamy.
Easy Recipe Variations
- Spicy cheesy beef shells: Add ½ teaspoon chili flakes or a dash of hot sauce.
- Extra vegetables: Stir in finely diced bell peppers or mushrooms with the onion.
- More cheesy flavor: Add ½ cup grated Parmesan along with the cheddar.
- Ground turkey version: Replace the beef with ground turkey and use chicken broth.
- Smoky flavor: Add ½ teaspoon smoked paprika.
- Mild family version: Use mild cheddar instead of sharp cheddar.
What to Serve with Cheesy Beef and Shells
Try serving this hearty pasta with:
- Garlic bread or buttery dinner rolls.
- A crisp garden salad with ranch dressing.
- Roasted broccoli or green beans.
- Steamed carrots.
- Simple cucumber and tomato salad.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freezing is possible, but the pasta may become softer after thawing. For best texture, freeze the beef sauce separately before adding pasta and cheese.
- Reheat: Warm on the stovetop over low heat or in the microwave until steaming hot throughout, adding a splash of milk or broth to loosen the sauce.
- Food safety: Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).
Printable Recipe Card
Homemade Hamburger Helper – Delishably
Easy Slow Cooker Cheesy Beef and Shells
Tender pasta shells, seasoned ground beef, creamy tomato sauce, and plenty of melted cheese.
Prep time
15 minutes
Slow cook
5–6 hours LOW
Pasta cooking
20–30 minutes
Servings
6
Ingredients
- 1½ lb lean ground beef
- 12 oz medium pasta shells
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 15 oz tomato sauce
- 14.5 oz diced tomatoes
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar
- ½ cup shredded mozzarella
- ½ cup heavy cream or whole milk
- Fresh parsley, optional
Instructions
- Brown ground beef and onion in a skillet over medium heat for 6–8 minutes. Drain excess grease. Add garlic and cook for 30 seconds.
- Transfer beef mixture to a 5- or 6-quart slow cooker.
- Add tomato sauce, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, and seasonings. Stir.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.
- About 20–30 minutes before serving, stir in uncooked pasta shells. Cook on HIGH, covered, stirring once halfway through. Check for tenderness after 20 minutes.
- Stir in cream cheese and heavy cream.
- Add cheddar and mozzarella gradually, stirring until melted and creamy.
- Cover for another 5–10 minutes if needed. Garnish with parsley and serve warm.
Notes
- Add pasta only near the end to prevent mushiness.
- Add warm broth or milk if the sauce becomes too thick.
- Refrigerate leftovers within 2 hours and keep for 3–4 days.
