One-Pot Creamy Beef and Shells is a simple and comforting meal that brings together tender ground beef, creamy sauce, and tender pasta shells all cooked in one pot. The dish has a wonderful mix of textures with juicy beef and soft shells, coated in a smooth, cheesy sauce that feels like a big warm hug on a plate.
I love making this recipe when I want something easy but satisfying. It’s perfect because everything cooks together, so there’s less cleanup, and the flavors really get to mingle as they simmer. I usually add a little extra cheese on top because, honestly, cheese always makes things better, and this dish cooks up creamy enough to please the whole family.
For serving, I like to pair it with a simple green salad or some steamed veggies to balance out the creaminess. It’s the kind of meal that feels like home, great for busy weeknights or when I want to cozy up with comfort food without spending hours in the kitchen. Plus, it leftovers well, which makes lunch the next day just as good!
Key Ingredients & Substitutions
Ground Beef: This gives the dish its meaty flavor. If you want a leaner option, try ground turkey or chicken. For a vegetarian twist, cooked lentils work nicely too.
Pasta Shells: Medium pasta shells hold onto the creamy sauce well. You can swap with elbow macaroni or small penne if you can’t find shells.
Beef Broth & Tomato Sauce: These build the base of the sauce. If you don’t have beef broth, chicken or vegetable broth works fine. Use crushed tomatoes or marinara sauce as alternatives too.
Heavy Cream: This adds the creamy texture that makes the sauce rich and smooth. To lighten it up, use half-and-half or whole milk, but the sauce will be less thick.
Cheeses: Mozzarella melts beautifully for that gooey stretch, and Parmesan adds a sharp, nutty flavor. If you prefer, provolone or cheddar can stand in for mozzarella.
How Do I Make One-Pot Cooking Easy and Prevent Pasta from Sticking?
Cooking pasta and sauce together takes some attention to keep the pasta from sticking or drying out. Here are some simple tips:
- Stir the pasta well after adding it to the liquid to coat all shells and prevent clumping.
- Keep an eye on liquid levels as the pasta cooks. Add small amounts of broth or water if it looks dry, but be careful not to add too much.
- Use medium heat to simmer gently after boiling. Too high heat can stick the pasta to the pan or burn the sauce.
- Cover the pan while cooking to trap steam, which helps pasta cook evenly and stay tender.
- Give the skillet a good stir now and then as the pasta cooks to separate shells and mix flavors.
With these steps in mind, you’ll get perfectly cooked, creamy pasta and beef in one pot with less fuss and cleanup.
Equipment You’ll Need
- Large deep skillet or sauté pan with lid – perfect for cooking the beef and pasta all in one pot without spills.
- Wooden spoon – great for breaking up ground beef and stirring without scratching your pan.
- Measuring cups and spoons – to get the broth, tomato sauce, and seasonings just right.
- Grater – for shredding fresh mozzarella and Parmesan cheese smoothly.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter version that still tastes great.
- Add sautéed mushrooms or bell peppers along with the onion for extra veggies and flavor.
- Stir in a handful of spinach or kale near the end to boost nutrition without changing taste much.
- Use spicy Italian sausage instead of beef for a bolder, more seasoned taste.
One-Pot Creamy Beef and Shells
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 12 oz (340g) pasta shells (medium-sized)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 1/2 cups tomato sauce or crushed tomatoes
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and around 20 minutes for cooking, totaling roughly 30 minutes from start to finish. It’s a quick and hearty meal perfect for busy days when you want something comforting without spending too long in the kitchen.
Step-by-Step Instructions:
1. Sauté the Aromatics and Brown the Beef
Heat 2 tablespoons of olive oil in a large deep skillet or pan over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Then stir in the minced garlic and cook for another minute. Add the ground beef, breaking it up with a wooden spoon. Cook until the beef is browned and no longer pink. Season with salt, black pepper, dried Italian seasoning, and smoked paprika if you like a little smoky flavor.
2. Add Liquids and Pasta
Once the beef is browned, pour in the beef broth and tomato sauce. Stir everything well to combine. Add the uncooked pasta shells directly into the skillet. Stir to make sure the pasta is covered and submerged in the liquid.
3. Cook the Pasta and Finish with Cream and Cheese
Bring the mixture to a boil, then reduce the heat to simmer. Cover the pan with a lid and cook for about 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be tender and most of the liquid absorbed. If it looks like it’s drying out before the pasta is cooked, add a little more broth or water.
Once the pasta is cooked, stir in the heavy cream to make the sauce rich and creamy. Sprinkle shredded mozzarella and grated Parmesan over the top. Cover again for 3-5 minutes to let the cheese melt beautifully.
4. Serve and Garnish
Remove the pan from heat. Sprinkle fresh chopped parsley on top for a fresh burst of flavor and color. Serve warm. This tasty one-pot dish is great on its own or paired with a green salad or steamed veggies for a balanced meal.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture from making the dish watery.
Can I Substitute the Pasta Shells for Another Type?
Absolutely! Elbow macaroni, penne, or small rigatoni all work well. Just keep an eye on cooking times as different shapes may cook slightly faster or slower.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
Is There a Way to Make This Dish Vegetarian?
Yes! Substitute the ground beef with cooked lentils or plant-based ground meat alternatives. Use vegetable broth instead of beef broth, and keep the rest of the recipe the same for a tasty vegetarian version.
