One-Pot Creamy Beef and Shells is a simple, comforting dish that brings together tender ground beef, cheesy creaminess, and little pasta shells all cooked in one pot. It’s perfect for when you want a warm, filling meal without making a big mess in the kitchen. The combination of flavors and textures makes it feel like a cozy hug on a plate.
I love making this recipe because it’s quick to pull together and doesn’t require a ton of steps or dishes. What really makes it special for me is how the pasta shells soak up the creamy sauce while mixing with the browned beef. I usually add a little extra cheese on top before serving because who can say no to extra cheesiness? It’s one of those meals that tastes even better as leftovers, so I make just a bit more on purpose.
My favorite way to enjoy this dish is with a simple green salad or some steamed veggies on the side to keep things balanced. It’s great for busy weeknights when you want something warm and filling, but don’t have much time to cook. Everyone I’ve made it for has asked for seconds, and that’s always a good sign in my book!
Key Ingredients & Substitutions
Ground beef: I like using 80/20 beef for good flavor and a bit of fat to keep the dish juicy. If you prefer leaner, go for 90/10, but you might need to add a splash of oil.
Pasta shells: Small shells are perfect because they hold the sauce well. You can swap with rotini, elbows, or any bite-sized pasta.
Beef broth: This adds a deep, rich flavor to the sauce. If you don’t have broth, water with a beef bouillon cube works fine too.
Heavy cream or half-and-half: Heavy cream makes the sauce rich and smooth, but half-and-half is a lighter option that still works great.
Mozzarella cheese: I use mozzarella for its creamy melt and mild taste. You can also mix in cheddar or Monterey Jack for more flavor variety.
How Do You Cook Pasta Perfectly in One Pot Without It Sticking?
Cooking pasta directly in the sauce and broth saves time but needs attention to avoid sticking. Here’s what helps:
- Use enough liquid so pasta can cook evenly.
- Stir often, especially in the first few minutes, to stop pasta from clumping or sticking to the bottom.
- Keep the heat at medium-low once boiling starts to avoid too fast evaporation or burning.
- Cover the pot to trap steam and cook pasta thoroughly, but lift the lid and stir every few minutes.
- Check pasta early for doneness to avoid overcooking.
These steps helped me get soft, creamy pasta that holds its shape and mixes beautifully with the beef and sauce. Don’t rush, and give it a good stir!
Equipment You’ll Need
- Large deep skillet or Dutch oven – perfect for cooking beef and pasta all in one pot without spills.
- Wooden spoon or heat-safe spatula – great for stirring the pasta gently to prevent sticking.
- Measuring cups – helps you get the right amount of broth and cream for a creamy sauce.
- Sharp knife and cutting board – for chopping onions, garlic, and parsley easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner option that still tastes great.
- Add chopped spinach or kale near the end for a boost of color and nutrients without changing the flavor much.
- Mix in red pepper flakes or smoked paprika if you like a little heat and smoky depth.
- Use cheddar or pepper jack cheese instead of mozzarella for a different cheesy flavor twist.
How to Make One-Pot Creamy Beef and Shells?
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 12 oz (340 g) small pasta shells
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 1/2 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream or half-and-half
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes of cooking time, so you can have a warm and creamy meal ready in about 30 minutes.
Step-by-Step Instructions:
1. Cook the Beef and Vegetables:
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook it until it’s nicely browned, breaking it up with a spoon as it cooks. Drain any extra fat if needed. Then add the chopped onion and minced garlic, cooking until the onion becomes soft and fragrant—about 3 to 4 minutes.
2. Add Seasonings and Liquids:
Stir in the dried Italian seasoning, salt, and black pepper. Pour in the beef broth and tomato sauce. Bring everything to a boil to get the flavors mingling.
3. Cook the Pasta:
Add the pasta shells directly into the pot. Make sure to stir so they’re nicely coated and submerged in the liquid. Reduce the heat to medium-low, cover with a lid, and let it simmer for about 12 to 15 minutes. Stir occasionally to stop the pasta from sticking. Cook until the pasta is tender but still firm (al dente) and most of the liquid has been absorbed.
4. Finish with Cream and Cheese:
Stir in the heavy cream or half-and-half for a rich, creamy sauce. Add 1 cup of shredded mozzarella and gently fold it into the mixture until melted and smooth. Then remove the pot from heat and sprinkle the remaining ½ cup of cheese over the top. Cover it up again and let it sit for a few minutes so the cheese can melt completely.
5. Serve:
Sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor. Serve your creamy beef and shells warm, and enjoy the comforting, cheesy goodness!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to fully thaw the beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing. This helps it brown evenly and avoids adding extra moisture to the dish.
Can I Substitute Another Type of Pasta?
Absolutely! While small pasta shells work best for holding the sauce, you can use other small shapes like rotini, elbow macaroni, or penne. Just keep an eye on the cooking time as it might vary slightly.
How Do 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 seems too thick.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free creamer, and use a plant-based cheese alternative. The flavor will be a little different but still deliciously creamy.
