Best Creamy One-Pot Beef and Shells
This Creamy One-Pot Beef and Shells recipe is the ultimate comfort meal—simple, rich, and incredibly satisfying. It turns everyday pantry ingredients into a smooth, restaurant-quality pasta dish with minimal effort. The uncooked pasta shells cook directly in a blend of marinara sauce and beef broth, allowing their starch to naturally thicken the sauce. Finishing with milk (or cream) and melted mozzarella creates a silky, well-blended sauce that coats every bite, delivering big flavor with barely any cleanup.
Creamy One-Pot Beef and Shells
Ingredients:
- 1 lb ground beef (80/20 works best)
- 2 cups medium pasta shells (uncooked)
- 1 jar (24 oz) marinara sauce
- 2 1/2 cups beef broth
- 1 cup whole milk (or heavy cream)
- 1 cup shredded mozzarella cheese
- 1 small yellow onion, finely diced
- 2–3 garlic cloves, minced
Instructions:
Step 1: Build the Base
In a large skillet or Dutch oven over medium-high heat, cook the ground beef with the diced onion for about 5–7 minutes until browned. Drain any excess fat. Add the garlic and cook for about 30 seconds, just until fragrant.
Step 2: Add Pasta and Liquid
Stir in the uncooked pasta shells, marinara sauce, and beef broth.
Tip: Make sure the pasta is mostly covered by the liquid so it cooks evenly. Any shells left exposed may stay undercooked.
Step 3: Simmer
Bring everything to a boil, then lower the heat to medium-low. Cover and let it simmer for 12–15 minutes, stirring occasionally.
Tip: Stir regularly to prevent sticking. If the liquid reduces too quickly before the pasta softens, add about 1/4 cup more broth.
Step 4: Make It Creamy
Turn the heat to low. Stir in the milk (or cream) along with 1/2 cup of the mozzarella. Mix until smooth and creamy—the sauce will become rich and slightly pink.
Step 5: Finish with Cheese
Sprinkle the remaining cheese over the top. Cover for 1–2 minutes until melted and gooey. Serve hot straight from the pot.
