If you’re looking for the ultimate easy, comforting, family-friendly dinner, this Slow Cooker Creamy Beef and Shells will steal the spotlight. It’s rich, hearty, and loaded with tender pasta shells wrapped in a velvety, savory sauce. Perfect for busy weeknights, cozy evenings at home, or those nights when you just want something delicious without standing over the stove. Your slow cooker does all the heavy lifting, leaving you with a warm, filling meal everyone will love.
Why You’ll Love This Recipe
- Perfect for busy nights—minimal prep and hands-off cooking
- Creamy, cheesy, and incredibly satisfying
- Great for kids and adults alike
- One-pot convenience with easy cleanup
- Comfort food flavors with simple ingredients
Ingredients
Main Ingredients
- 1 pound ground beef — Hearty and flavorful base for the dish
- 1 small onion, diced — Adds sweetness and depth
- 3 cloves garlic, minced — Essential aromatic foundation
- 10.5 ounces cream of mushroom soup — Creates a creamy, savory sauce
- 10.5 ounces beef broth — Adds richness and thins the sauce to slow-cook perfectly
- 1 cup heavy cream — Makes the dish extra creamy
- 1 teaspoon Italian seasoning — Provides herby, aromatic flavor
- 1 teaspoon salt — Enhances every ingredient
- 1/2 teaspoon black pepper — Adds mild warmth
- 8 ounces medium pasta shells — Perfect shape for holding creamy sauce
- 1 cup shredded cheddar cheese — Melts into the mixture for rich, cheesy goodness
- Fresh parsley, chopped (for garnish) — Adds color and freshness
How to Make Slow Cooker Creamy Beef and Shells
1. Brown the Beef
Add the ground beef to a skillet over medium heat. Cook until browned, breaking it apart as it cooks. Drain excess fat to prevent greasy sauce.
2. Sauté Aromatics
Add the diced onion and minced garlic to the skillet. Cook for 3–4 minutes, until the onion softens and becomes translucent.
3. Build the Slow Cooker Base
Transfer the beef mixture to the slow cooker. Stir in the cream of mushroom soup, beef broth, heavy cream, Italian seasoning, salt, and black pepper until smooth and well combined.
4. Add the Pasta
Stir in the uncooked medium pasta shells, making sure they’re submerged in the creamy mixture.
5. Slow Cook
Cover and cook on LOW for 4–5 hours, or until the pasta is tender and cooked through.
6. Add Cheese and Serve
About 15 minutes before serving, stir in the shredded cheddar cheese and let it melt into the sauce. Garnish with fresh chopped parsley and serve hot.
Tips for Success
- Stir once halfway through cooking if possible for even pasta softening
- Use freshly shredded cheese for the best melt
- If the sauce gets too thick, add a splash of beef broth at the end
- To avoid mushy pasta, check doneness around the 4-hour mark
Equipment Needed
- Skillet
- Slow cooker
- Wooden spoon
- Cutting board and knife
Recipe Variations
- Spicy Beef and Shells: Add red pepper flakes or diced jalapeños
- Veggie Boost: Stir in spinach, peas, or mushrooms during the last hour
- Extra Cheesy Version: Add mozzarella or Monterey Jack for richer flavor
- Creamy Tomato Twist: Add 1 cup marinara sauce for a creamy tomato base
Serving Suggestions
- Garlic bread or cheesy toast
- Side salad with ranch or vinaigrette
- Steamed broccoli or green beans
- Roasted vegetables
FAQs
Can I use different pasta shapes?
Yes! Rotini, elbow macaroni, or penne work well.
Can I cook this on high instead of low?
It’s not recommended—pasta can turn mushy. Low and slow is best.
Can I substitute the cream of mushroom soup?
Yes, cream of chicken or cream of celery soup works too.
Can I make this ahead of time?
Yes, it reheats beautifully. Add a splash of broth or cream to loosen the sauce.
Does the pasta need to be cooked before adding?
Nope! It cooks directly in the slow cooker, soaking up tons of flavor.
Slow Cooker Creamy Beef and Shells
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting and creamy dish featuring ground beef and pasta shells, perfect for busy weeknights.
Ingredients
- Main Ingredients
- 1 pound Ground beef
- 1 small Onion, diced
- 3 cloves Garlic, minced
- 10.5 ounces Cream of mushroom soup
- 10.5 ounces Beef broth
- 1 cup Heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 8 ounces Medium pasta shells
- 1 cup Shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet. Cook for 3–4 minutes, until the onion becomes translucent.
- In the slow cooker, combine the browned beef mixture, cream of mushroom soup, beef broth, heavy cream, Italian seasoning, salt, and black pepper. Stir well.
- Add the pasta shells to the slow cooker and stir to ensure the pasta is submerged in the creamy mixture.
- Cover and cook on LOW for 4–5 hours, or until the pasta is tender.
- About 15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
- Once cooked, garnish with chopped parsley and serve hot.
Notes
- Feel free to add vegetables like spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Final Thoughts
This Slow Cooker Creamy Beef and Shells is everything you want in a comforting, easy dinner—creamy, savory, hearty, and incredibly satisfying. Whether you’re feeding a hungry family or prepping meals for the week, this cozy classic hits the spot every time. Make it once, and it’s guaranteed to become a go-to in your weeknight rotation!
