One-Pot Creamy Beef and Shells is a comforting and simple meal that brings together tender ground beef, pasta shells, and a rich, creamy sauce all cooked in just one pot. It’s the kind of dish that fills your kitchen with mouthwatering smells and makes dinner feel like a warm hug on a plate.
I love how easy this recipe is—everything cooks together, so there’s no mess, and the flavors get to mix and meld beautifully. I often toss in a handful of shredded cheese at the end to make it even creamier, and my family never fails to ask for seconds. It’s definitely a weeknight favorite when I want something hearty without spending hours in the kitchen.
My favorite way to serve this creamy beef and shells is with a simple side salad or some steamed green veggies to keep it balanced. It’s a meal that feels special but comes together quickly, making it perfect for busy nights when you want comfort food without the fuss. Give it a try—you might just find it becoming your go-to dinner!
Key Ingredients & Substitutions
Ground Beef: This is the star protein here. I like to use 85% lean for a good balance of flavor and minimal grease. You can swap for ground turkey or plant-based crumbles for a lighter or vegetarian option.
Medium Pasta Shells: These shells hold the sauce nicely. If you don’t have shells, try elbow macaroni or small penne. Just watch the cooking time; smaller pasta cooks quicker.
Beef Broth and Tomato Sauce: They create the base of the sauce and add depth. If beef broth is unavailable, chicken or vegetable broth works fine. For tomato sauce, canned diced tomatoes blended smooth is a good substitute.
Heavy Cream: This gives the dish its creamy texture. Half-and-half or full-fat coconut milk can be swapped in for a dairy-free version. Avoid fat-free milk as it won’t thicken the sauce well.
Parmesan Cheese: Adds sharp, salty flavor and helps thicken the sauce. Pecorino or Asiago cheese are tasty alternatives. Vegan parmesan options can be used for dairy-free diets.
How Do You Prevent the Pasta from Sticking or Overcooking in One Pot?
Cooking pasta right in the sauce and broth is convenient but can be tricky. Here’s how I make sure it turns out perfectly:
- Use enough liquid to cover the pasta—this helps it cook evenly.
- Add the pasta only after the sauce is simmering, so it begins cooking right away.
- Stir often but gently to prevent sticking, especially along the bottom.
- Keep an eye on the heat—too high can dry out the sauce, too low slows cooking.
- Check pasta a minute or two before the suggested cooking time to avoid mushiness.
This balance keeps the pasta creamy and tender without becoming mushy or clumpy. Patience and stirring are key!
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking everything in one pot and has enough room to stir without spills.
- Wooden spoon or silicone spatula – great for breaking up the beef and stirring pasta gently without scratching your pan.
- Measuring cups and spoons – help you get the broth, tomato sauce, and seasonings just right.
- Colander (optional) – useful if you want to rinse the pasta shells before adding or drain any extra liquid.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner version that still tastes great.
- Add chopped bell peppers or spinach when cooking the beef for extra veggies and color.
- Mix in shredded mozzarella or cheddar cheese along with Parmesan for a gooier, cheesier sauce.
- Stir in a pinch of red pepper flakes or smoked paprika to add a bit of heat and smoky depth.
How to Make One-Pot Creamy Beef and Shells
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef broth (or water with bouillon)
- 1 (15-ounce) can tomato sauce
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 8 ounces medium pasta shells
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup shredded Parmesan cheese
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This meal takes about 35 minutes total: approximately 10 minutes to prep and brown the beef and onions, then 15 minutes to cook the pasta in the sauce, plus a few minutes to stir in the cream and cheese at the end. It’s quick and easy for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Brown the Beef and Cook the Onion:
Heat 1 tablespoon olive oil in a large deep skillet or saucepan over medium-high heat. Add the ground beef and finely chopped onion. Use a spoon to break up the meat and cook, stirring occasionally, until the beef has browned and the onion looks soft and translucent, about 5 to 7 minutes.
2. Add Garlic and Liquids:
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the beef broth and tomato sauce. Sprinkle in 2 teaspoons Italian seasoning, salt, and pepper to your taste. Stir everything together well.
3. Cook Pasta in the Sauce:
Add the uncooked pasta shells directly into the pot. Stir to mix everything evenly. Bring the sauce to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 12 to 15 minutes, stirring once in a while to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
4. Make It Creamy and Serve:
Remove the pot from the heat. Stir in 1/2 cup heavy cream (or half-and-half) and 1/2 cup shredded Parmesan cheese until the sauce becomes creamy and smooth. Taste and add extra salt and pepper if needed. Garnish with fresh thyme or parsley if you like, then serve immediately while hot.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and ensures the pasta cooks properly without extra moisture from partially frozen meat.
Can I Substitute the Pasta Shells with Another Type?
Absolutely! Elbow macaroni, small penne, or rotini work well too. Just keep an eye on the cooking time, as smaller pasta may cook faster and require less simmering.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or cream to bring back the creamy texture, or microwave in short bursts, stirring in between.
Can I Make This Recipe Dairy-Free?
You can swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative, and use a plant-based Parmesan cheese substitute to keep it creamy while making it dairy-free.
