Gluten Free Italian Shells & Cheese (One Pan + High Protein)

Real-Life Story Behind the Dish

My husband grew up on Hamburger Helper and still talks about it like it was gourmet. Me? I hated it. The powdered cheese, the weird texture—I used to drown it in ketchup just to make it edible.

So when he asked for “something like that” one night, I nearly laughed. But then I thought… what if I could create a version we’d both actually want to eat?

Because honestly, who doesn’t love a combo of cheese, marinara, and cream?

This recipe was born from that moment.
It’s warm, cheesy, and packed with flavor—but still made with real ingredients I feel good serving my family.

And yes—he said it’s way better than the box.

Ingredients

• 1 box Banza pasta shells (or any gluten-free shells you like)
• 1 lb lean ground beef
• 1 small can tomato sauce (8 oz)
• 1/2 cup heavy whipping cream
• 1 cup fresh shredded cheddar or colby jack cheese
• 2 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Bring a pot of salted water to a boil and cook pasta shells according to package. Drain and set aside.
2. While pasta cooks, heat a skillet over medium heat and brown the ground beef.
3. Add Italian seasoning, garlic powder, onion powder, salt, and pepper to the beef as it browns.
4. Once beef is cooked through, stir in the tomato sauce and let it simmer for 5 minutes.
5. Add the cooked pasta to the skillet. Stir in half the shredded cheese.
6. Pour in the heavy cream and stir until everything is creamy and well combined.
7. Top with remaining cheese and place under the broiler for a few minutes, just until the cheese is bubbly and golden.

Healthier Swaps I Used

• Used Banza shells for a gluten free option with extra protein and fewer carbs.
• Lean ground beef keeps the flavor but cuts the fat.
• Real shredded cheese and a splash of cream make it indulgent without needing a fake sauce packet.
• One pan, minimal cleanup—and no ketchup required.

Meal Prep & Storage Tips

• Keeps great in the fridge for up to 4 days.
• Store in glass containers and reheat in microwave or air fryer.
• It thickens slightly when chilled but still tastes amazing the next day.

Macros (Per Serving)

• Calories: 370
• Protein: 26g
• Carbs: 25g
• Fat: 20g

Note: Macros may vary depending on pasta brand and cheese used.

Serving Suggestions

We serve this with a side salad or some roasted broccoli to keep things balanced.
My toddler eats it as-is—gooey cheese and all. My husband? He adds red pepper flakes and says it’s “just like the good stuff from the 90s.”

Tools & Products I Used (Affiliate Links)

These are my go-to tools that made this dish even easier:

Carote Detachable Handle Pans
I love these because I can cook everything in one pan and pop it straight into my Ninja Foodi without transferring.

Ninja Foodi 10-in-1 Deluxe Air Fryer
It broils in minutes and saves me from waiting on the oven. And the carote pans fit perfectly on the rack to prevent me from switching up dishes.

Glass meal prep containers
Perfect for storing and reheating individual servings all week. Easy to clean even when you left the container in the fridge a little too long.

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