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One-Pot Creamy Beef and Shells

Name: One-Pot Creamy Beef and Shells
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef; 2 cups shell pasta; 2 cups beef broth; 1 cup heavy cream; 1 cup shredded cheese (cheddar or your choice); 1 onion, chopped; 2 cloves garlic, minced; Salt and pepper to taste; Olive oil for cooking

Warm, hearty, and impossibly simple, this one-pot creamy beef and shells dish brings together browned ground beef, tender shell pasta, and a rich, cheesy sauce all in a single pot. It’s the kind of weeknight dinner that feels like a hug — quick to make, easy to clean up, and endlessly satisfying. For another creamy one-pot beef pasta variation with a garlicky finish, see this creamy one-pot beef pasta with garlic butter for inspiration.

Why make this recipe
If you’re tired of juggling multiple pans and spending more time cleaning than eating, this recipe solves that by combining everything in one pot so flavors develop together and cleanup is minimal. It’s practical for busy nights, comforting on cool evenings, and flexible enough to adapt to what you have in the fridge.

Ingredients

1 pound ground beef
2 cups shell pasta
2 cups beef broth
1 cup heavy cream
1 cup shredded cheese (cheddar or your choice)
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for cooking

Step-by-Step Guide to Making One-Pot Creamy Beef and Shells

This section breaks the process down into clear, manageable steps while keeping the method faithful to the recipe.

Prepare ingredients first. Chop the onion, mince the garlic, measure the broth and cream, and shred the cheese if it isn’t pre-shredded. Having everything ready makes the cook time smooth and reduces the chance of overcooking any component.
Heat the pot. Place a large pot over medium heat and add a drizzle of olive oil — about 1 to 2 tablespoons depending on your pot and oil amount preferences. Let the oil warm until it shimmers lightly.
Sauté aromatics. Add the chopped onion and minced garlic to the pot. Sauté, stirring occasionally, until the onion becomes translucent and the garlic is fragrant, about 3–4 minutes. Watch closely so the garlic doesn’t burn; lightly golden garlic is flavorful, but burned garlic tastes bitter.
Brown the beef. Add the 1 pound of ground beef to the pot with the softened onion and garlic. Break the beef up with a spoon or spatula and cook until browned through, about 6–8 minutes. Season with salt and pepper to taste as it browns. Proper browning builds flavor — let the beef sit a moment between stirs so it can sear.
Add pasta and liquids. Stir in the 2 cups of shell pasta, then pour in 2 cups of beef broth and 1 cup of heavy cream. Give everything a gentle stir to combine, making sure the pasta is mostly submerged in the liquid.
Bring to a boil, then simmer. Increase heat slightly to bring the pot to a boil. Once boiling, reduce heat to maintain a gentle simmer. Cover partially with a lid and cook until the pasta is al dente — usually about 8–10 minutes for shell pasta, but check package instructions and start testing around minute 7 to avoid overcooking.
Finish with cheese and seasoning. When the pasta is cooked to your liking, remove the pot from heat and stir in 1 cup of shredded cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick after sitting a minute, thin with a splash of milk or reserved pasta cooking liquid (or a bit more broth).
Serve hot. Scoop generous portions into bowls and enjoy immediately while warm and comforting.

Directions (condensed — follow exactly if you prefer brief steps)

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and softened.
Add the ground beef to the pot, cooking until browned. Season with salt and pepper.
Stir in the shell pasta, beef broth, and heavy cream. Bring to a boil, then reduce the heat and simmer until the pasta is cooked al dente, about 8–10 minutes.
Once the pasta is cooked, stir in the shredded cheese until melted and creamy.
Serve hot and enjoy your comforting one-pot meal!

Why this method works
Cooking the pasta right in the sauce lets the starch from the pasta thicken the liquids naturally, creating a richer, silkier sauce without adding extra thickeners. Browning the beef first builds a deeper savory backbone, while finishing with heavy cream and cheese gives a luscious mouthfeel that turns simple pantry ingredients into something special.

Storing Leftover One-Pot Creamy Beef and Shells

Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: Place in a freezer-safe container and freeze for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat on the stovetop over low heat until warmed through (internal temperature 165°F / 74°C) or microwave in short bursts, stirring between intervals to preserve creaminess.

Serving Suggestions for One-Pot Creamy Beef and Shells

Classic comfort: Serve with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. A simple romaine or mixed greens salad with cherry tomatoes and a splash of lemon works well.
Crunchy contrast: Offer garlic bread or crusty baguette slices to mop up the creamy sauce — buttered and toasted bread provides a satisfying textural contrast.
Veg-forward pairing: Brightly steamed vegetables like broccoli, green beans, or roasted Brussels sprouts add color, fiber, and a fresh counterpoint to the dish’s creaminess.
Toppings: Sprinkle extra shredded cheese, chopped fresh parsley, or a grind of black pepper before serving for an elevated finish.

Tips to make One-Pot Creamy Beef and Shells (Q&A style)
Q: How do I keep the dish from becoming too watery or too thick?
A: During simmering, check the pasta occasionally and stir to prevent sticking. If the sauce looks too thin at the end, remove the lid and simmer for a minute to allow evaporation. If it’s too thick after standing, add a splash of broth or milk and stir to loosen.

Q: Can I make this ahead and maintain creaminess?
A: Yes, but the texture will firm up after chilling. Gently reheat on the stovetop with a splash of broth or cream and stir until creamy again.

Q: Is pre-shredded cheese okay?
A: Pre-shredded cheese works but sometimes contains anti-caking agents that can slightly affect melting. For the smoothest, creamiest melt, shred from a block if possible.

Quick tips (short answers)

Use medium-low heat when simmering to avoid scorching the dairy.
Reserve a little extra broth to adjust thickness at the end.
Taste and season in stages — the broth, beef, and cheese all contribute saltiness.

Variations

Vegetarian swap (bullet format): Omit the ground beef and substitute 1 pound of mushrooms (coarsely chopped) or crumbled firm tofu sautéed until golden; use vegetable broth instead of beef broth for an easy meatless version. Add a splash of soy sauce or Worcestershire for umami if desired.
Flavor twist (paragraph format): For a Tex-Mex spin, stir in a can of drained diced tomatoes with green chiles and swap cheddar for a pepper jack blend; finish with chopped cilantro, a squeeze of lime, and a dollop of sour cream to serve. This variation brightens the dish and adds a pleasant kick that transforms the comfort-food base into something lively and unexpected.

FAQs
Q: How long does this recipe take from start to finish?
A: Active cook time is typically 20–30 minutes, depending on chopping speed and how quickly you bring the pot to a simmer. Prep beforehand speeds things up further.

Q: Can I use a different pasta shape?
A: Yes — shells work great because they hold sauce, but small shapes like elbow macaroni, rotini, or small penne are fine; adjust cooking time as needed.

Q: What if I don’t have heavy cream?
A: You can substitute half-and-half or a mixture of milk with a tablespoon of butter for some richness, but the sauce will be less velvety. For a dairy-free option, use canned coconut milk (full fat) — flavor will be different but still creamy.

How to adapt for larger or smaller portions

To scale up, increase liquid and pasta proportionally: roughly 1 cup of pasta per 2 cups of liquid. Ensure your pot is large enough to leave room for stirring.
For smaller portions, halve all ingredients, but check pasta-to-liquid ratio so the shells still cook properly without being dry.

Dietary adjustments

Lower-fat: Use lean ground beef or swap for ground turkey, and use half-and-half instead of heavy cream; reduce cheese slightly or choose a lower-fat cheese.
Gluten-free: Use a gluten-free pasta and confirm any broth used is gluten-free.

Troubleshooting common issues

Pasta sticking or clumping: Stir more frequently in the first few minutes after adding pasta to ensure even cooking and prevent sticking to the bottom.
Sauce splitting or curdling: Avoid high heat once cream is added — keep it low and gentle. If curdling occurs, remove from heat and whisk in a small splash of reserved hot cooking liquid to help emulsify.
Bland flavor: Remember to season in layers — salt the beef as it browns and taste before serving. A squeeze of lemon or dash of hot sauce can brighten a flat-tasting pan.

Kitchen equipment notes

Use a wide, heavy-bottomed pot for even heat distribution and enough surface area so the pasta can mostly lie flat, ensuring more even cooking. A Dutch oven or large stockpot works well.
A wooden spoon or flexible spatula is ideal for breaking up beef and stirring pasta without scratching your pot.

Leftover makeover ideas

Baked shells: Stir in an extra cup of shredded cheese, place in a baking dish, top with panko and a drizzle of olive oil, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Stuffed peppers: Mix chilled leftovers with an extra beaten egg and stuff into halved bell peppers; bake until peppers are tender for a fun reimagined meal.

Safety note

When reheating leftovers ensure the internal temperature reaches 165°F (74°C) for at least 15 seconds to ensure food safety, especially because this dish contains ground beef and dairy.

Conclusion
This one-pot creamy beef and shells recipe is a dependable weeknight champion — comforting, quick, and adaptable to many tastes and pantry contents. For an alternate take with a garlic-butter twist, see The Comfort of Cooking’s One-Pot Creamy Beef and Shells, and for another tested home-cooks’ version, check out the recipe at 12 Tomatoes’ One-Pot Creamy Beef and Shells.