Easy Creamy Beef and Shells

Easy was the only requirement tonight. I was this close to giving in and ordering takeout, but I managed to talk myself into making this simple recipe at home instead. How hard could a creamy tomato sauce really be? Not hard at all—this one is about as easy as it gets.

What caught my eye in the recipe was a slightly unexpected ingredient: a teaspoon of chili powder. I’ve spent years cooking, and I can’t remember ever adding chili powder to a tomato sauce that wasn’t meant for chili. It felt a little out of place, but I’ve been trying to stick closer to recipes lately and push my comfort zone a bit.

And honestly? I get it now. You can definitely taste it, but instead of feeling “wrong,” it adds this subtle depth that I wasn’t expecting. It doesn’t scream spice—it just quietly rounds everything out in a really interesting way.

Easy Creamy Beef and Shells

Recipe from Salt & Lavendar

Serves 4

• 8 ounces medium uncooked shells
• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 1 pound lean ground beef
• 3 cloves garlic minced
• 1 teaspoon chili powder
• 1 (14 ounce) can tomato sauce or crushed tomatoes
• 1/3 cup beef broth
• 1/4 cup heavy/whipping cream
• Salt & pepper to taste

Boil water for your pasta and cook it al dente according to package directions.

Meanwhile, in a skillet, sauté the onion in the olive oil for 5 minutes over medium heat (ok if it browns a little).

Add the beef to the pan and cook it until it's browned, breaking it up with your spoon as you go along (about 5 minutes). If there's a lot of excess fat, spoon most of it out.

Stir in the garlic and chili powder, then add the tomato sauce and beef broth. Give it a good stir and cook it for 4-5 minutes or so (reduce the heat so it's gently simmering). The sauce should reduce a bit, but don't let it go dry.

Stir in the cream and season with salt & pepper as needed. Let the cream warm through and then toss with the drained pasta shells. Serve immediately.