This homemade twist on a comfort-food favorite is a one-pot, family-friendly meal that’s sure to become a staple. Traeger Cheesy Italian Shells combines tender pasta shells with a rich, cheesy tomato sauce and smoked meatball for a depth of flavor you won’t get from a box. It’s hearty, simple to make, and perfect for busy weeknights or feeding a crowd.
Traeger Cheesy Italian Homemade Hamburger Helper
If you love the convenience of boxed meals but prefer to control ingredients and flavor, this recipe is for you. It recreates the cozy familiarity of a Hamburger Helper-style dish while using fresh ingredients and a hint of smoke from the grill. The smoked meatball adds a savory, slightly smoky edge that complements the creamy tomato-cheese sauce. This recipe yields plenty—enough for a family dinner or to send leftovers for lunch the next day.
You can make the whole dish on the stovetop if you don’t have a pellet grill: the method is flexible. The core idea is smoky seasoned beef, a slowly simmered tomato-based sauce, short pasta shells cooked directly in the sauce, and plenty of shredded cheddar stirred in at the end for a rich, melty finish.
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Recipe Shopping List
Below are the main ingredients you’ll need. Quantities are listed in the recipe card further down so you can shop with confidence.
- Lean ground beef
- Salt and pepper
- Garlic powder
- Onion powder
- Italian seasoning blend
- Onion
- Fresh garlic
- Olive oil
- Tomato sauce
- Beef broth
- Paprika
- Pasta shells
- Heavy cream
- Shredded cheddar cheese
- Fresh parsley
Try a homemade Beefy Noodles version for another easy meal idea.
How To Make This Recipe
Here is a concise overview of the process so you know what to expect. Follow the detailed recipe below for exact measurements and times.
- Preheat: Bring your pellet grill or smoker to 300°F. If you don’t use a smoker, preheat a skillet for stovetop cooking.
- Form the meatball: Combine seasoned ground beef and form it into a single large loaf or several meatballs. Smoke or bake briefly to develop flavor.
- Prepare the sauce: In a Dutch oven or large pot, sauté onions and garlic in olive oil. Add tomato sauce, beef broth, Italian seasoning, and paprika. Simmer gently.
- Combine: Add the smoked meatball to the sauce and break it up. Stir in the pasta shells, cover, and cook until the shells are tender, stirring frequently so pasta cooks evenly in the sauce.
- Finish: Stir in heavy cream and shredded cheddar until the sauce is creamy and smooth. Garnish with fresh parsley and serve hot.
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Recipe FAQ
Yes. Brown the beef on the stovetop with the seasonings and follow the same steps for the sauce and pasta. The smoke flavor is lovely but optional.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or cream if the sauce has thickened.
Substitute ground pork or a beef-pork blend for a different flavor. Add vegetables like peas, corn, or chopped bell pepper toward the end of cooking for extra color and nutrition. Adjust seasonings to taste.
More Pasta Recipes
- Homemade Spaghetti and Meat Sauce
- Traeger Boursin Pasta
- Creamy Shrimp Alfredo
- Meatball Stuffed Shells
- Buffalo Chicken Mac and Cheese
- Creamy Mushroom Pasta
- Traeger Smoked Mac and Cheese
- Browned Butter Mizithra Pasta
- Smoked Meatball Rigatoni
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Traeger Cheesy Italian Shells
Yield: 8 servings
Our homemade Hamburger Helper-style Cheesy Italian Shells are perfect when you want an easy, satisfying meal that tastes homemade. The meatball is smoked before being stirred into the sauce, creating a smoky, meaty backbone to the creamy, cheesy tomato base.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
Meatball
- 2 pounds lean ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning blend
Sauce & Pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can tomato sauce
- 5 cups beef broth
- 1 teaspoon Italian seasoning blend
- 1 teaspoon paprika
- 1 pound pasta shells
- ½ cup heavy cream
- 4 cups shredded cheddar cheese
- 1 teaspoon fresh parsley, chopped
Instructions
- Preheat the pellet grill to 300°F. If cooking on the stovetop, preheat the oven to 375°F or prepare a hot skillet.
- Combine beef with salt, pepper, garlic powder, onion powder, and Italian seasoning. Shape into a single large meatball or several smaller meatballs and place on a wire rack or tray.
- Smoke or bake the meatball(s) for about 30 minutes until flavor develops and the interior is cooked through.
- Meanwhile, heat a Dutch oven or large pot over medium heat with olive oil. Sauté the diced onion for 4–5 minutes until soft, then add garlic and cook 1–2 minutes more.
- Stir in the tomato sauce, beef broth, Italian seasoning, and paprika. Bring the sauce to a low simmer.
- Add the smoked meatball to the sauce and break it up with a spatula or meat masher. Return the sauce to a gentle simmer.
- Add the pasta shells to the pot, cover, and cook, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed.
- Remove from heat and stir in the heavy cream. Once combined, add the shredded cheddar and stir until melted and smooth.
- Garnish with chopped parsley and serve hot with crusty bread or a green salad.
Nutrition Information (estimate per serving)
Calories: 706 | Total Fat: 42g | Saturated Fat: 20g | Cholesterol: 174mg | Sodium: 1804mg | Carbohydrates: 28g | Fiber: 3g | Sugar: 5g | Protein: 52g
Nutrition data provided here is only an estimate.
This Traeger Cheesy Italian Shells recipe is an easy way to elevate a classic boxed dinner into something homemade, smoky, and deeply satisfying. Whether you use a smoker for the meatball or simply brown it on the stove, the result is a crowd-pleasing, cheesy pasta that’s ready in about an hour.