One-Pot Creamy Beef and Shells is a simple and satisfying meal that brings together tender ground beef, pasta shells, and a creamy sauce all cooked in one pot. The pasta shells hold onto the sauce perfectly, making each bite rich and comforting. It’s a perfect dish for busy weeknights when you want something tasty without a lot of fuss.
I love making this recipe because it’s so easy to throw together and clean up is a breeze since it’s all in one pot. The creamy sauce feels a bit like a hug in a bowl, and the beef adds just the right amount of heartiness. Sometimes, I like to sprinkle a little extra cheese on top or add some fresh herbs to brighten it up.
My favorite way to serve this is straight from the pot, with a side of steamed veggies or a fresh salad. It’s the kind of meal that everyone at the table enjoys, no matter their age. Whenever I make it, it feels like such a comforting, no-stress dinner that brings everyone together easily.
Key Ingredients & Substitutions
Ground beef: This adds heartiness and flavor. You can swap it with ground turkey or chicken for a lighter option. For a vegetarian alternative, try crumbled plant-based meat or lentils.
Shell pasta: Medium shells are great for holding the sauce inside. Feel free to use other small pasta shapes like macaroni or rotini if that’s what you have handy.
Diced tomatoes: The canned diced tomatoes give a nice tang and little texture. If fresh tomatoes are in season, dice them up for fresher flavor.
Heavy cream: This gives the sauce its creamy richness. For a lighter dish, try half-and-half or a blend of milk and sour cream. Coconut cream is a good dairy-free option.
Cheese: Cheddar melts well and adds sharpness. Mixing in mozzarella gives extra gooeyness. You can also try Monterey Jack or Colby for milder flavors.
How Do I Get the Pasta Creamy Without Sticking or Burning?
Cooking pasta directly in the sauce is super convenient but needs attention to prevent sticking or burning.
- Use enough liquid (broth and tomatoes) so the pasta has room to cook and absorb flavors.
- Stir often, especially as it starts to thicken, to keep pasta from sticking to the bottom.
- Keep heat on medium to low once boiling to avoid burning the sauce.
- Cover the pot to help pasta cook evenly and trap steam, but check and stir occasionally.
- If it looks too thick before pasta is tender, add a splash more broth or water to loosen it up.
Following these tips keeps the pasta creamy and prevents the sauce from drying out or sticking, giving you a smooth, delicious meal.
Equipment You’ll Need
- Large deep skillet or wide pot – perfect for cooking beef and pasta together without mess.
- Wooden spoon or heatproof spatula – helps stir and break up beef easily.
- Measuring cups – for precise broth, cream, and pasta amounts to get the right sauce texture.
- Knife and cutting board – to chop onion and garlic quickly and safely.
- Lid for the skillet or pot – keeps heat in to cook pasta evenly and speeds up cooking time.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter flavor that still pairs well with the creamy sauce.
- Add chopped bell peppers or spinach while cooking the onions for extra color and nutrition.
- Stir in mushrooms for a meaty texture and earthy taste — great if you want more veggie variety.
- Top with red pepper flakes or smoked paprika for a bit of heat and a smoky touch that lifts the whole dish.
One-Pot Creamy Beef and Shells
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups uncooked medium shell pasta
- 1 can (14.5 oz) diced tomatoes, undrained
- 3 cups beef broth
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 10 minutes to prepare and 20 minutes to cook, so around 30 minutes total. Using one pot keeps cleanup quick and easy.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat olive oil in a large deep skillet or pot over medium heat. Add the chopped onion and minced garlic. Cook for 2-3 minutes, stirring often, until the onion becomes soft and fragrant.
2. Brown the Ground Beef:
Add the ground beef to the skillet. Use a spoon to break it up as it cooks until it’s fully browned and no longer pink. Drain any excess fat if necessary.
3. Add Pasta and Liquids:
Stir in the uncooked shell pasta, diced tomatoes with their juice, beef broth, Italian seasoning, salt, and pepper. Mix everything well.
4. Cook the Pasta:
Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 12-15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5. Make It Creamy:
Once the pasta is tender, stir in the heavy cream and shredded cheese. Keep stirring until the cheese melts, creating a creamy sauce. Taste and add more salt or pepper if needed.
6. Serve and Garnish:
Take the pot off the heat. Sprinkle freshly chopped parsley on top for a fresh finish. Serve hot straight from the pot and enjoy your creamy, cheesy meal!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight or use the defrost setting on your microwave before cooking. This helps ensure even browning and prevents excess moisture in the dish.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the dish as directed, then let it cool before storing it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth or cream if it seems too thick.
What Can I Substitute for Heavy Cream?
If you want a lighter or dairy-free option, you can use half-and-half, whole milk mixed with a little butter, or coconut cream. Keep in mind the creaminess and flavor might be a bit different but still delicious!
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth and creamy.
