This creamy beef and shells is one of those one-pot dinners that feels almost too easy for how comforting it is. Everything happens in a Dutch oven: brown the beef, scatter in dry pasta shells, then pour one creamy, tomato-cheesy liquid over the top and let it all simmer together.

The sauce is a simple mix of beef broth, heavy cream, tomato paste, Italian seasoning, and sharp cheddar—like a cozy mash-up of hamburger helper and skillet lasagna. I started making it on nights when I’d get home late but still wanted something homemade that would keep us full, and it quickly became a weeknight staple.

Serve straight from the Dutch oven with a crisp green salad and garlic bread or dinner rolls to scoop up the extra sauce. A squeeze of lemon or a sprinkle of parsley brightens the richness. Pair with iced tea, sparkling water, or a crisp white wine for balance.

Creamy Beef and Shells 🍲🧄🧀

Ingredients

Directions

1. Sauté aromatics: Heat olive oil in Dutch oven over medium. Add onion, cook 3–4 min until softened. Stir in garlic, cook 30 sec.
2. Brown beef: Add ground beef, salt, and pepper. Cook 5–7 min until browned. Spoon off excess grease if needed.
3. Add pasta: Spread uncooked shells over beef in an even layer.
4. Make sauce: In bowl, whisk broth, cream, tomato paste, and Italian seasoning until smooth. Stir in 1 cup cheddar and red pepper flakes if using.
5. Combine: Pour sauce evenly over pasta and beef. Press shells gently into liquid.
6. Simmer: Bring to gentle simmer, reduce to low, cover, and cook 15–18 min, stirring once or twice, until pasta is tender and sauce thickened.
7. Adjust consistency: If too thick, add splash of broth; if too thin, simmer uncovered 2–3 min.
8. Finish: Stir in remaining ½ cup cheddar until melted. Taste and adjust seasoning.
9. Rest & serve: Let sit 3–5 min with lid ajar. Sprinkle Parmesan and parsley if desired. Serve hot.