One Pot Creamy Beef and Shells

My youngest came home from soccer practice absolutely starving last Tuesday, and I threw this together in exactly the time it took her to raid the pantry for snacks. Something magical happens when pasta cooks directly in that beefy tomato sauce—the starch thickens everything into this velvety, restaurant-style coating that usually takes hours of simmering to achieve.

Last winter during that nasty week when everyone was home sick, this became our comfort food staple. My husband actually asked if I could make it twice in one week, which never happens with pasta dishes in our house. The way the shells cup all that sauce in their little curves makes every bite feel like a treat.

Ingredients

• 1 lb ground beef: The 80/20 ratio gives you enough fat to carry flavor without needing to add extra oil
• 1 small yellow onion: Finely chopped so it almost dissolves into the sauce, building subtle sweetness
• 2 cloves garlic: Minced fresh adds that aromatic backbone that dried garlic just cant replicate
• 8 oz medium pasta shells: These hold sauce beautifully in their curves and cook evenly in one pot
• 2 cups beef broth: Forms the cooking liquid that reduces into a rich, savory base
• 1 can crushed tomatoes: Creates body and depth while providing that classic pasta sauce texture
• 1/2 cup heavy cream: This is what transforms it from tomato sauce to restaurant-quality cream sauce
• 1/2 cup whole milk: Balances the heavy cream so the sauce isnt overwhelmingly rich
• 1 cup shredded cheddar: Melts into the sauce for that sharp, tangy finish we all crave
• 1/2 cup grated Parmesan: Adds salty depth and helps thicken the sauce naturally
• 1 tsp Italian seasoning: Your shortcut herb blend that ties everything together
• 1/2 tsp paprika: Subtle warmth and color without adding heat
• 1/2 tsp salt: Enhances all the flavors, though you may want to taste and adjust at the end
• 1/4 tsp black pepper: Just enough to wake up your palate
• 2 tbsp fresh parsley: Brightens up the rich flavors and makes it look gorgeous on the table

Instructions

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Brown the beef:

Cook ground beef in a large deep skillet over medium-high heat, breaking it apart with your spoon until its no longer pink. Drain excess fat if theres a lot pooling, but leave a little behind for flavor.

Build the aromatics:

Toss in the chopped onion and let it soften for about 3 minutes in the beef drippings. Add the minced garlic and stir for just 30 seconds—you want it fragrant, not browned or bitter.

Combine and simmer:

Pour in the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir everything together, making sure the pasta is nestled beneath the liquid. Bring it to a gentle bubble, then lower the heat to medium-low, cover, and let it simmer for 12 to 14 minutes. The pasta should absorb most of the liquid and be tender but still have some bite.

Create the creaminess:

Pour in the heavy cream and whole milk, stirring to incorporate. Let everything simmer uncovered for 2 to 3 minutes until the sauce starts to thicken slightly.

Add the cheese:

Stir in the cheddar and Parmesan until completely melted and the sauce looks glossy and velvety. Give it a taste—add more salt or pepper if it needs a little something.

Finish and serve:

Pull the skillet from the heat, scatter fresh parsley on top, and add red pepper flakes if you like a little kick. Serve it while steaming hot, right from the pot.

Save

This recipe saved us during that chaotic month between school and summer camp when three different kids had three different activity schedules. I started doubling it just so wed have leftovers for lunch the next day, and honestly, the sauce tastes even better after it sits overnight.

Making It Lighter

When Im trying to be a little more conscious about heavy cream, I swap in half-and-half or even use all whole milk with a tablespoon of butter stirred in at the end. The sauce is slightly less luxurious but still incredibly satisfying.

Protein Variations

Ground turkey or chicken work beautifully here, though you might want to add an extra tablespoon of olive oil since theyre leaner than beef. Italian sausage would be amazing too—just reduce the salt since the sausage is already seasoned.

Sneaky Vegetables

Fresh baby spinach wilts right into the sauce during the last 2 minutes of cooking, and frozen peas thaw perfectly in the hot pasta. Neither changes the flavor much but boosts the nutrition and adds color.

• Add vegetables during the last few minutes so they dont turn mushy
• A handful of spinach wilts down to almost nothing, so be generous
• Frozen peas go in frozen and heat through in the hot sauce

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Theres something so satisfying about serving a dinner that looks and tastes like you fussed over it, but actually came together with one pot and barely any effort. Hope this becomes a weeknight staple for your family too.

Recipe FAQ

→ Can I make this dish ahead of time?

Yes, you can prepare this dish up to a day in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce if needed.

→ What pasta shapes work best?

Medium shells, fusilli, penne, or rotini all work wonderfully. The key is choosing a shape with plenty of surface area to capture the creamy sauce and nooks to hold the seasoned ground beef.

→ How can I make this lighter?

Substitute half-and-half or whole milk for the heavy cream, reduce the cheese amounts slightly, or use lean ground beef (90/10). Ground turkey or chicken also makes an excellent lighter alternative.

→ Why is my sauce too thick?

The pasta continues absorbing liquid as it rests. If the sauce becomes too thick, simply stir in additional beef broth, milk, or a bit of water until you reach your desired consistency.

→ Can I freeze the leftovers?

Absolutely. Cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating with a splash of cream.

→ What vegetables can I add?

Baby spinach, frozen peas, diced bell peppers, or mushrooms all complement this dish beautifully. Add them during the last few minutes of simmering so they cook through without becoming mushy.