One-Pot Creamy Beef and Shells is the kind of meal that feels like a big, warm hug on a plate. It combines tender ground beef, perfectly cooked pasta shells, and a rich, creamy sauce all simmered together in one pot for an easy, comforting dinner. The creamy texture and hearty flavors make it a real crowd-pleaser that you can whip up without much fuss.
I love making this dish when I want something filling but don’t feel like dealing with a lot of cleanup. Everything cooks in one pot, which means less time at the sink and more time enjoying the meal. I also like to stir in a handful of fresh spinach or some frozen peas near the end to sneak in a bit of green without changing the cozy vibe of the dish.
My favorite way to serve this Creamy Beef and Shells is with a simple side salad or some garlic bread to soak up all that delicious sauce. It’s the kind of dinner that feels special enough for guests but also perfect for a weeknight family meal. Whenever I make it, smiles and seconds are practically guaranteed!
Key Ingredients & Substitutions
Ground Beef: Choose lean ground beef to avoid too much grease. If you prefer, ground turkey or chicken works well for a lighter option.
Pasta Shells: Medium shells hold the sauce nicely. You can substitute with other shapes like penne or rotini if you don’t have shells.
Beef Broth & Tomato Sauce: These create the base flavor. Use low sodium broth to control saltiness. If tomato sauce is unavailable, crushed tomatoes or marinara work too.
Heavy Cream: Adds creaminess. Half-and-half makes it lighter but still creamy. For dairy-free, try coconut cream for a different twist.
Cheese: Cheddar and mozzarella add meltiness and flavor. Feel free to use any melting cheese you like—monterey jack or gouda are good alternatives.
How Do You Make the Pasta Perfectly Creamy Without It Getting Mushy?
Cooking pasta right in the sauce can be tricky. Here’s how I make it work:
- Bring broth and tomato sauce to a boil before adding pasta. This jumpstarts the cooking.
- Cover and cook the pasta on a low simmer, stirring every few minutes to prevent sticking.
- Watch the time closely—start checking at 12 minutes. Overcooked pasta gets mushy fast.
- If the sauce gets too thick, add a splash of broth or water.
- Stir in cream off the heat to keep it from breaking or curdling.
Equipment You’ll Need
- Large deep skillet or wide sauté pan – perfect for cooking beef and pasta together without spills.
- Wooden spoon or heat-safe spatula – great for breaking up beef and stirring the pasta gently.
- Measuring cups – to measure broth, cream, and tomato sauce accurately for best flavor and texture.
- Cheese grater (if using block cheese) – freshly grated cheese melts better and tastes fresher.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the dish while keeping protein.
- Add chopped spinach or kale near the end for a boost of color and nutrients without changing the creamy texture.
- Stir in a pinch of Italian herbs or crushed red pepper flakes for more spice and aroma.
- Use different cheeses like pepper jack for a little heat or gouda for a smoky note.
One-Pot Creamy Beef and Shells
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 2 cups (about 8 oz) medium pasta shells, uncooked
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream or half-and-half
- 1 tsp dried Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 to 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 2 tbsp olive oil or vegetable oil
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
Getting this creamy pasta on the table takes about 30 minutes total. You’ll spend around 10 minutes prepping ingredients like chopping onion and mincing garlic, and the rest is cooking and letting the pasta absorb all those tasty flavors in one pot.
Step-by-Step Instructions:
1. Brown the Beef and Sauté Aromatics:
Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chopped onions and cook until they turn soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until you can smell their wonderful aroma. Add the ground beef, breaking it up with your spatula, and cook until fully browned and no longer pink — about 6-8 minutes. Drain any excess fat, if needed.
2. Add Seasonings and Liquids:
Mix in the dried Italian seasoning, smoked paprika, crushed red pepper flakes if using, salt, and pepper. Pour in the beef broth and tomato sauce. Stir everything together and bring it to a boil so the flavors meld and the broth gets hot enough for pasta cooking.
3. Cook the Pasta in the Sauce:
Add the uncooked pasta shells to the boiling mixture. Stir well to separate any shells sticking together. Cover the pan, reduce heat to a gentle simmer, and cook for 12-15 minutes. Stir occasionally to keep the pasta from sticking and check for tenderness. The pasta will absorb much of the liquid, thickening the sauce beautifully.
4. Finish with Cream and Cheese:
Turn the heat down to low. Pour in the heavy cream and stir well to make the sauce creamy and rich. Sprinkle the shredded cheese evenly over the top, cover the pan once more and let it melt for 2-3 minutes until melted and bubbly.
5. Serve and Garnish:
Turn off the heat, sprinkle chopped fresh parsley or basil over the pasta for a fresh, bright touch, and serve hot. Enjoy the comforting creamy beef and shells all cooked in one pot!
Can I Use Frozen Ground Beef in This Recipe?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This ensures it browns evenly and cooks safely.
Can I Substitute Another Type of Pasta?
Absolutely! While medium shells work best to hold the sauce, penne, rotini, or elbow macaroni are great alternatives. Just adjust cooking time as needed since different shapes cook differently.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce becomes too thick.
Can I Make This Recipe Ahead of Time?
Yes! Prepare and cook the dish fully, then cool it before refrigerating. Reheat on the stove with a little extra cream or broth to revive the sauce’s creaminess before serving.
