Pour this 1 creamy liquid over browned ground beef and uncooked pasta shells into a dutch oven for a one-pot dinner that keeps you full longer than expected
This Creamy One-Pot Beef and Shells is the ultimate upgrade to the classic “hamburger helper” style of cooking. By simmering the raw pasta directly in a blend of beef broth, heavy cream, and tomato paste, the shells release their starches into the liquid, naturally thickening it into a velvety, restaurant-quality sauce. It’s a hearty, comforting meal that minimizes cleanup by handling everything—from browning the beef to melting the cheese—in a single Dutch oven.
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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 olive oil in a Dutch oven over medium heat. Sauté the onion for 3/4 minutes until translucent, then add the garlic for 30 seconds. Add the ground beef, salt, and pepper, cooking for 5/7 minutes until browned. Drain the excess grease, leaving just a tiny bit for flavor.
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Step 2: Layer the Shells: Turn off the heat briefly. Pour the dry pasta shells directly over the beef in an even layer.
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Tip: Resist the urge to stir! Keeping the shells on top for now ensures they don’t stick to the bottom of the pot before the liquid has a chance to heat up and circulate.
Step 3: The Creamy Base: In a separate bowl or large measuring cup, whisk together the beef broth, heavy cream, tomato paste, Italian seasoning, and 1 cup of the cheddar cheese.
Note: Whisking the cheese into the warm liquid first helps it incorporate smoothly into the sauce later.
Step 4: Simmer and Steam: Pour the liquid mixture over the shells. Return to medium heat until it reaches a gentle simmer, then turn the heat to LOW. Cover and cook for 15/18 minutes. Stir once or twice during this time to make sure the pasta isn’t clumping.
Step 5: The Velvet Finish: Remove the lid. If the sauce is too thick, add a splash of broth; if it’s too thin, simmer uncovered for 2 minutes. Turn off the heat and stir in the remaining 1/2 cup of cheddar. Let the dish rest for 3/5 minutes to allow the sauce to fully “grip” the shells.
