One-Pot Creamy Beef and Pasta Shells
This creamy beef and shells is one of those one-pot dinners that feels almost too simple for how satisfying it is. Everything cooks in a Dutch oven: brown the ground beef, layer in uncooked pasta shells, then pour a single creamy, tomato-cheesy sauce over the top and let it all meld together.
The sauce combines beef broth, heavy cream, tomato paste, Italian seasoning, and sharp cheddar—like a cozy blend of hamburger helper and skillet lasagna. I started making it on busy weeknights when I wanted something homemade that would keep us full, and it quickly became a go-to family favorite.
Serve directly from the Dutch oven with a crisp green salad and garlic bread or dinner rolls to scoop up every bit of sauce. A squeeze of lemon or a sprinkle of parsley brightens the richness, and it pairs beautifully with iced tea, sparkling water, or a crisp white wine.
Creamy Beef and Shells 🍲🧄🧀
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | For sautéing |
| Yellow onion, finely diced | 1 medium | Base flavor |
| Garlic, minced | 2 cloves | Aromatic |
| Ground beef (80–90% lean) | 1½ lbs | Main protein |
| Kosher salt | 1 tsp | Plus more to taste |
| Black pepper | ½ tsp | Seasoning |
| Pasta shells, uncooked | 12 oz | Medium size |
| Beef broth | 2 cups | Low sodium preferred |
| Heavy cream | 1½ cups | Adds richness |
| Tomato paste | 3 tbsp | Depth of flavor |
| Italian seasoning | 2 tsp | Flavor |
| Sharp cheddar cheese, shredded | 1½ cups | Divided |
| Red pepper flakes (optional) | ¼ tsp | For a touch of heat |
| Parmesan cheese (optional) | 2 tbsp | For serving |
| Fresh parsley, chopped (optional) | 2 tbsp | Garnish |
Directions
- Sauté aromatics
Heat olive oil in a Dutch oven over medium heat. Cook onion 3–4 minutes until softened. Stir in garlic and cook 30 seconds. - Brown the beef
Add ground beef with salt and pepper. Cook 5–7 minutes until browned, draining excess grease if necessary. - Add pasta
Evenly layer uncooked pasta shells over the beef. - Make the sauce
Whisk together beef broth, heavy cream, tomato paste, and Italian seasoning until smooth. Stir in 1 cup cheddar and red pepper flakes if using. - Combine and simmer
Pour sauce over the pasta and beef, pressing shells gently into the liquid. Bring to a gentle simmer, reduce heat to low, cover, and cook 15–18 minutes, stirring once or twice, until pasta is tender and sauce thickens. - Adjust consistency
If too thick, add a splash of broth. If too thin, simmer uncovered 2–3 minutes. - Finish with cheese
Stir in remaining ½ cup cheddar until melted. Taste and adjust seasoning as needed. - Rest & serve
Let sit 3–5 minutes with the lid slightly ajar. Sprinkle with Parmesan and parsley if desired, and serve hot.
