One-Pot Creamy Beef and Shells

Craving the ultimate comfort food that doesn’t require a sink full of dishes? This One-Pot Creamy Beef and Shells is pure magic – tender pasta shells swimming in a rich, cheesy sauce alongside perfectly seasoned ground beef. It’s the kind of meal that makes everyone at the table fall silent… because they’re too busy eating!

The best part? This isn’t just any pasta dish. The shells act like tiny bowls, catching all that creamy sauce in their curves while the beef brings a hearty, satisfying element that transforms this from a simple pasta dinner into a crave-worthy feast. And did I mention it all comes together in just 25 minutes?

Ingredients

Main Components:

• 1 Tbsp. olive oil
• 1 lb. ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp. Italian seasoning

Sauce & Pasta:

• 3 cups beef broth
• 1 (15 oz.) can tomato sauce
• 8 oz. (2-1/2 cups) small pasta shells
• 1/2 cup heavy cream
• Kosher salt + cracked black pepper, to taste
• 2 cups shredded white cheddar cheese

Steps

1. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add ground beef and cook for 3 minutes, breaking it into crumbles with a wooden spoon. The meat should be mostly browned but not completely cooked through yet.
2. Add diced onion to the beef and cook for 3 minutes, stirring frequently until onions become translucent. Add minced garlic and Italian seasoning, cooking for 1 minute until fragrant. Don’t let the garlic brown or it will become bitter.
3. Pour in beef broth and tomato sauce, whisking to combine and scraping any browned bits from the bottom of the pan – these add extra flavor! Bring mixture to a boil (you’ll see active bubbling around the edges).
4. Add pasta shells and stir to ensure they’re evenly distributed. Cover and reduce heat to medium-low. Cook for 10-12 minutes, stirring every 2-3 minutes to prevent sticking. The pasta is done when it’s tender but still has a slight bite (al dente).
5. Remove from heat and stir in heavy cream until well combined. Season with salt and pepper – start with 1/4 tsp. of each and adjust to taste. The sauce should coat the back of a spoon.
6. Add cheddar cheese gradually while stirring constantly. Continue stirring for 2 minutes until cheese is completely melted and sauce is smooth and creamy. If desired, garnish with fresh parsley for color and fresh flavor.
7. Serve immediately while hot and at its creamiest. The sauce will continue to thicken as it cools.

Smart Swaps

• Use whole wheat shells for extra fiber (cook 2-3 minutes longer)
• Substitute ground turkey for beef to reduce fat
• Try lactose-free cream and cheese for dairy-sensitive diners

Make It Diabetes-Friendly

• Use Palmini low-carb pasta (reduces carbs by 56g per serving)
• Replace heavy cream with 1/2 cup unsweetened almond milk + 1 Tbsp. cream cheese
• Add 2 cups of diced zucchini with the onions for extra volume and nutrients
• Portion into 1-cup servings (approximately 24g net carbs per serving)

Pro Tips

• Don’t rinse the pasta – the starch helps thicken the sauce
• For extra flavor, use freshly grated cheese instead of pre-shredded
• If sauce is too thick, thin with warm beef broth 1/4 cup at a time