Go Back

Vegetarian Creamy Beef and Shells with Gardein Beefless Ground

With the help of Gardein Beefless Ground, you can enjoy a vegetarian version of one of the most satisfying comfort foods of all time: Creamy Beef & Shells! This recipe is EVERY bit as delicious, creamy, and decadent as the kind you grew up eating.
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Servings 4


  • 3 cups medium shells measured uncooked
  • 1 package Gardein Beefless Ground
  • 2 tbsp olive oil
  • 1 cup white or yellow onion diced (about 1/2 a large onion)
  • 4 cloves garlic minced
  • 2 tbsp flour
  • 1 tsp smoked paprika
  • 1.5 tsp Italian seasoning or more, to taste
  • 1 tsp dried parsley
  • 2 cups vegetable broth
  • 1 , 15 oz can tomato sauce
  • 1.5 cups cheddar cheese shredded, I use old/sharp cheese
  • 3/4 cup heavy cream/whipping cream
  • 1/4 cup cream cheese cubed, (2 oz)


  • Cook pasta according to package instructions in a large pot of salted, boiling water; drain well. Remove the Gardein Beefless Ground from the freezer so it can start to thaw a bit.
  • Heat olive oil in a large skillet over medium high heat. Add diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic after about 1 minute.
  • Whisk in flour, smoked paprika, Italian seasoning, and dried parsley until lightly browned, about 1 minute.
  • Add the vegetable broth and tomato sauce, bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce thickens a bit (becomes less liquidy) - about 8 minutes.
  • Add the Gardein Beefless Ground, using your spoon to break it up. Cook for approx. 2 minutes.
  • Add the heavy cream, shredded cheese, and diced cream cheese, until heated through and melted, about 3-5 minutes. Season with salt and pepper to taste. Stir in cooked pasta.
  • Serve immediately and top with more parsley (optional). Leftovers* can be reheated and consumed within 4-5 days.


This reheats really well and makes great leftovers!
Keyword beefless ground, gardein, pasta