One-Pot Creamy Beef and Shells is the kind of dish that feels like a warm hug on a plate. It’s packed with tender ground beef, soft pasta shells, and a creamy sauce that brings everything together perfectly. The best part? It’s all made in one pot, so cleanup is a breeze, which I always appreciate after a busy day.
I love making this recipe when I want something hearty but without spending too much time in the kitchen. The creamy sauce is rich and comforting, and the pasta shells soak up all those delicious flavors. I usually add a sprinkle of cheese on top to make it even more irresistible—trust me, it’s a total crowd-pleaser.
My favorite way to serve this is with a side of crusty bread to mop up every last bit of the creamy sauce. It’s great for a cozy family dinner or whenever I want something simple but satisfying. Plus, since it all cooks in one pot, I always find myself making this dish again and again.
Key Ingredients & Substitutions
Ground Beef: Choose lean ground beef (85% lean or higher) to avoid excess grease. For a lighter option, ground turkey or chicken work well. I sometimes mix in ground sausage for extra flavor.
Beef Broth: This adds depth to the sauce. If you don’t have beef broth, chicken broth or vegetable broth are fine substitutes. Just watch the salt level if store-bought.
Pasta Shells: Medium pasta shells are great for holding sauce. You can swap with other small shapes like penne or rotini. Just check cooking times since they vary a bit.
Heavy Cream: Heavy cream makes the sauce rich and creamy. Half-and-half works if you want a lighter sauce, or use cream cheese for a thicker texture and tangy taste.
Mozzarella Cheese: Mozzarella gives a melty finish. Feel free to mix in Parmesan or cheddar for more sharpness. For dairy-free, try vegan mozzarella.
How Do You Get the Pasta Perfectly Cooked Without Making It Mushy?
Cooking pasta directly in the sauce can be tricky. Here’s how I make sure it turns out just right:
- Use enough liquid (broth + crushed tomatoes) so the pasta can cook fully without drying out.
- Keep the heat at a gentle simmer, not a boil, so pasta cooks evenly and doesn’t stick to the pan.
- Cover the pan while cooking to trap steam and help pasta soften.
- Stir every few minutes to prevent pasta from sticking to the bottom.
- Check the pasta a couple minutes before the package instructions’ time—pasta should be al dente, then finish cooking in the creamy sauce.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking everything in one pot and stirring easily.
- Wooden spoon or heatproof spatula – lets you break up the beef and stir pasta without scratching your pan.
- Measuring cups and spoons – for precise broth, cream, and seasoning amounts.
- Chef’s knife and cutting board – to chop onions, garlic, and parsley efficiently.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a lighter version that still tastes great.
- Add sautéed mushrooms or bell peppers for extra veggies and a flavor boost.
- Try sharp cheddar or pepper jack cheese instead of mozzarella for a different cheesy twist.
- Stir in red pepper flakes or smoked paprika for a little heat and smoky flavor.
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
- 1 (14 oz) can crushed tomatoes
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 8 ounces medium pasta shells
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 30 minutes in total. You’ll spend roughly 10 minutes preparing the ingredients and browning the beef, then 15 minutes cooking the pasta and sauce together, and a few minutes melting the cheese on top. It’s a quick and easy dinner option!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the ground beef and cook it, breaking it apart with a spoon, until it’s browned and cooked through—this should take about 5 to 7 minutes. Drain any extra fat if needed.
2. Add Onion and Garlic:
Next, stir in the chopped onion and minced garlic. Cook for 2 to 3 minutes until they soften and smell delicious.
3. Prepare the Sauce and Pasta:
Pour in the beef broth and crushed tomatoes. Sprinkle in the dried Italian seasoning, paprika, salt, and pepper. Stir everything together and bring the mixture to a gentle simmer.
Add the pasta shells directly into the skillet and stir to combine. Cover the pan and cook for about 12 to 15 minutes, stirring occasionally to stop the pasta from sticking. Cook until the pasta is tender and most of the liquid has been absorbed.
4. Finish with Cream and Cheese:
Lower the heat to medium-low and stir in the heavy cream until the sauce is smooth and creamy. Then sprinkle the shredded mozzarella cheese evenly over the dish. Cover the pan again and let it sit for 2 to 3 minutes until the cheese melts perfectly.
5. Garnish and Serve:
Sprinkle the chopped fresh parsley on top for a fresh, colorful finish. Serve your creamy beef and shells hot and enjoy!
Can I Use Frozen Ground Beef?
Yes, but be sure to fully thaw it in the fridge overnight before cooking. This helps the beef brown evenly and prevents excess moisture in the pan.
Can I Substitute the Pasta?
Absolutely! While medium pasta shells work best to hold the sauce, you can use other small shapes like penne, rotini, or elbow macaroni. Just adjust the cooking time as needed.
How Long Do Leftovers Last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally for even warming.
Can I Make This Recipe Dairy-Free?
Yes! Use coconut cream or a dairy-free cream substitute instead of heavy cream, and swap mozzarella for a plant-based cheese. Keep in mind flavors and textures may vary slightly.