I’ve been making this one-pot creamy beef and shells for years when I need a fast, comforting dinner that feeds a crowd and cleans up in a snap. It’s ground beef simmered with pasta in a savory broth, finished with cream and cheddar so you get a luscious, cheesy sauce without multiple pots. Perfect for weeknights, picky eaters, and anyone who loves an easy skillet-style pasta.
Why you’ll love this dish
This recipe hits the trifecta: quick, hearty, and kid-friendly. You get rich comfort-food flavors with pantry-friendly ingredients and a single pot to wash. It’s ideal when you want something more satisfying than spaghetti but don’t want to fuss with béchamel or baked casseroles.
“A simple weeknight miracle — creamy, cheesy, and ready in about the time it takes to run errands.” — A dinner table favorite in my house
Reasons it’s a go-to:
- Fast: everything cooks in one pot so prep + cook time is short.
- Budget-friendly: ground beef and pasta are economical staples.
- Versatile: add veggies, swap cheeses, or make it lighter with milk instead of cream.
If you enjoy easy beef-and-pasta dinners, you might also like this version of Crock-Pot Beef and Noodles for a hands-off alternative.
The cooking process explained
Before you start: this recipe is basically a sauté, a brief simmer with the pasta, then a finish with cream and cheese. Expect to brown the beef and aromatics, pour in beef broth, add shells and simmer until tender, then stir in heavy cream and shredded cheddar until a silky sauce forms. The whole process is intuitive: watch the pasta toward the end so it’s al dente and stir occasionally to prevent sticking.
What you’ll need
- 1 pound ground beef (80/20 works well for flavor and a bit of fat)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups beef broth (low-sodium if you’re watching salt)
- 1 cup heavy cream (substitute whole milk + 2 tsp cornstarch for a lighter sauce)
- 2 cups uncooked shell pasta (medium shells hold the sauce well)
- 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
- 1/2 cup frozen peas (add at the end)
- Fresh parsley, chopped (for garnish)
Ingredient notes and substitutions:
- For a lighter version use whole milk plus a slurry of 1–2 teaspoons cornstarch to thicken.
- Swap the beef for ground turkey or chicken—add extra seasoning to compensate for milder meat.
- Use a mix of cheeses (cheddar + a little Parmesan) for depth.
Directions to follow
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- Add 1 pound ground beef, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Break the beef into pieces and cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if there’s a lot. (Tip: ground beef should reach 160°F if you check with a thermometer.)
- Pour in 2 cups beef broth and bring to a boil, scraping up any browned bits from the bottom of the pot.
- Add 2 cups uncooked shell pasta. Reduce heat to a simmer and cook, uncovered, according to the pasta package’s timing (usually 8–12 minutes), stirring occasionally so shells don’t stick together. If the liquid reduces too quickly, add a splash more broth or water.
- Once the pasta is tender, lower the heat to low. Stir in 1 cup heavy cream, 1 cup shredded cheddar cheese, and 1/2 cup frozen peas. Stir until the cheese melts and the sauce is creamy and heated through, about 2–3 minutes. Taste and adjust salt/pepper.
- Serve hot, garnished with chopped fresh parsley.
Best ways to enjoy it
This dish is a complete, comforting meal on its own, but a light, crisp side helps balance the creaminess. Serve with:
- A simple green salad or something fruity like the Autumn Harvest Honeycrisp Apple and Feta Salad for bright contrast.
- Steamed broccoli or roasted vegetables for color and fiber.
- Crusty garlic bread or warm rolls to soak up the sauce.
Plating tip: spoon the creamy shells into shallow bowls and finish with a sprinkle of parsley and extra cracked black pepper. A small wedge of lemon on the side brightens the dish if you want to cut through the richness.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stove over low heat with a splash of milk or broth to loosen the sauce. Microwaving works—heat in 30-second bursts and stir between intervals.
- Freeze: For best texture, freeze before adding peas and cream if possible. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then add cream and peas and reheat on the stove.
Food safety: Always reheat to at least 165°F and discard any leftovers left out more than 2 hours.
Pro chef tips
- Browning: Don’t rush browning the beef—deeply browned meat adds savory depth. Let it sit a bit between stirs so it gets color.
- Pasta timing: Because you’re cooking pasta directly in broth, start testing for doneness a couple minutes before the package time; different brands absorb liquid at different rates.
- Prevent clumping: Stir every few minutes while pasta cooks to avoid sticking and ensure even cooking.
- Cheese texture: Grate your own cheddar for smoother melting—the pre-shredded stuff often contains anti-caking agents that affect the sauce.
- Slow-cooker alternative: If you prefer a set-it-and-forget-it method or want to swap textures, see a slow-cook approach like Crock-Pot Beef and Noodles for inspiration.
Creative twists
- Veg-forward: Add mushrooms, bell peppers, or spinach when you add the peas for more veggies.
- Spicy: Stir in a pinch of red pepper flakes or a dollop of sriracha for heat.
- Taco-style: Replace Italian seasoning with taco seasoning, use pepper jack cheese, and top with chopped cilantro and jalapeños.
- Make it smoky: Use smoked cheddar or add a teaspoon of smoked paprika for depth.
- Vegetarian: Replace beef with crumbled tempeh or cooked lentils and use vegetable broth.
Common questions
Q: Can I use a different pasta shape?
A: Yes. Shells are great because they hold sauce, but rigatoni, penne, or macaroni will work. Adjust cooking time per package directions.
Q: How do I prevent the sauce from being watery?
A: Use the right pasta-to-liquid ratio and don’t overcook the pasta. If the sauce is thin at the end, simmer a minute or two uncovered to reduce, or stir in an extra 1/4 cup shredded cheese or a teaspoon of cornstarch mixed with cold water.
Q: Can I make this ahead for meal prep?
A: You can prep the browned beef and sautéed aromatics ahead, then refrigerate. Finish the dish (add broth, pasta, cream, and cheese) just before serving for best texture.
Q: Is heavy cream necessary?
A: Heavy cream gives the richest texture, but whole milk plus a little cornstarch works if you need a lighter option. Expect a slightly thinner sauce.
Q: Can I use leaner ground beef?
A: Yes—use 90/10 if you prefer less fat. You may want to add a touch of olive oil when browning to maintain flavor.
Conclusion
If you want a dependable, one-pot dinner that’s creamy, quick, and crowd-pleasing, this recipe checks all the boxes. For another take on this exact dish and its variations, check out this detailed version at One-Pot Creamy Beef and Shells – The Comfort of Cooking.
One-Pot Creamy Beef and Shells
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 3–4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef, Italian seasoning, salt, and black pepper. Cook until browned, about 6–8 minutes.
- Drain excess fat if necessary.
- Pour in beef broth and bring to a boil, scraping up any browned bits from the bottom.
- Add uncooked shell pasta. Reduce heat to a simmer and cook according to the pasta package timing (usually 8–12 minutes), stirring occasionally.
- Once pasta is tender, reduce heat to low.
- Stir in heavy cream, shredded cheddar cheese, and frozen peas. Stir until cheese melts and sauce is creamy and heated through, about 2–3 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.