Pour this one creamy ingredient over browned ground beef and uncooked pasta shells in a Dutch oven for a hearty one-pot dinner that’ll keep you satisfied far longer than your ex.
This Creamy One-Pot Beef and Shells recipe takes the familiar “hamburger helper” style meal to the next level. By cooking the dry pasta right in a mixture of beef broth, heavy cream, and tomato paste, the shells release their starch as they simmer, naturally thickening the liquid into a rich, silky sauce. The result is a hearty, comforting dinner made entirely in one Dutch oven—from browning the beef to melting the cheese—so cleanup stays simple.
Creamy One-Pot Beef and Shells
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef (80–90% lean) | 1 1/2 lbs |
| Uncooked medium pasta shells | 12 oz |
| Beef broth | 2 cups |
| Heavy cream | 1 1/2 cups |
| Shredded sharp cheddar (divided) | 1 1/2 cups |
| Tomato paste | 3 tablespoons |
| Yellow onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Italian seasoning | 2 teaspoons |
| Olive oil | 1 tablespoon |
| Optional | Red pepper flakes, Parmesan, parsley |
How To Make Creamy One-Pot Beef and Shells
Step 1: Sauté and Brown
Heat the olive oil in a Dutch oven over medium heat. Cook the diced onion for 3–4 minutes until softened, then add the garlic and cook for about 30 seconds. Add the ground beef, season with salt and pepper, and cook for 5–7 minutes until browned. Drain most of the excess grease, leaving a small amount for flavor.
Step 2: Add the Pasta
Turn off the heat briefly and pour the uncooked pasta shells evenly over the browned beef.
Tip: Avoid stirring at this stage. Leaving the pasta on top helps prevent it from sticking to the bottom before the liquid is added.
Step 3: Prepare the Creamy Base
In a bowl or large measuring cup, whisk together the beef broth, heavy cream, tomato paste, Italian seasoning, and 1 cup of the shredded cheddar.
Note: Mixing the cheese into the liquid first helps it blend smoothly into the sauce as it cooks.
Step 4: Simmer
Pour the liquid mixture over the pasta shells. Place the pot back over medium heat until it begins to gently simmer, then reduce the heat to low. Cover and cook for 15–18 minutes, stirring once or twice so the pasta cooks evenly and doesn’t clump.
Step 5: Finish the Dish
Remove the lid and check the sauce. If it’s too thick, add a small splash of broth. If it’s too thin, let it simmer uncovered for a couple of minutes. Turn off the heat and stir in the remaining 1/2 cup of cheddar cheese. Let the dish sit for 3–5 minutes so the sauce thickens and coats the pasta nicely before serving.
