One Pot Creamy Beef and Shells
This post may contain affiliate links. Read our disclosure policy.
This One Pot Creamy Beef and Shells is another easy Hamburger Helper-style dinner that quickly became a family favorite. In fact, everyone liked it so much they were disappointed there was not enough for second helpings or leftovers. That is always a good sign around here!
I also love that this recipe is ready in about 30 minutes and uses simple ingredients that are easy to keep on hand. The pasta cooks right in the same pot with the ground beef and sauce ingredients, including beef broth, cream, tomato paste, cheddar cheese, Parmesan cheese, and a few pantry spices. Cooking everything together not only keeps cleanup simple, but it also helps the pasta soak up all that creamy, savory flavor.
One little kitchen trick I use for recipes like this is freezing leftover tomato paste in tablespoon portions. When I open a can and only need a tablespoon or two, I spoon the remaining paste onto a sheet of parchment paper in tablespoon-size portions. I place another piece of parchment over the top, gently press each portion into a flat disc, then cut the parchment into individual squares and store them in a freezer bag.
When a recipe calls for a tablespoon of tomato paste, I simply pull out one frozen portion, peel away the parchment, and add it straight to the pan. Because the paste is frozen in a thin layer, it thaws almost immediately as it cooks. It is an easy way to avoid wasting the rest of the can and makes recipes like this even quicker to throw together.
Ingredients for One-Pot Creamy Beef and Shells
- GROUND BEEF – Ground beef makes this pasta hearty and filling while giving the sauce plenty of savory flavor. An 80/20 or 85/15 blend works well, but be sure to drain off any excess grease after browning
- BEEF BROTH – Beef broth gives the pasta extra flavor as it cooks and forms the base of the sauce. It adds more richness than cooking the pasta in plain water.
- HEAVY CREAM – Heavy cream gives the sauce its smooth, rich, and creamy texture. It helps balance the tomato paste and creates that comforting Hamburger Helper-style consistency.
- TOMATO PASTE – Tomato paste adds concentrated tomato flavor without making the sauce too thin. Just a small amount adds extra richness and helps balance the creamy cheese sauce.
- GARLIC POWDER – Garlic powder adds savory garlic flavor that blends evenly throughout the sauce. It is an easy pantry staple that works especially well in quick one-pot meals.
- ONION POWDER – Onion powder adds another layer of savory flavor without needing to chop fresh onion. It complements the beef, tomato paste, and cheeses.
- ITALIAN SEASONING – Italian seasoning adds a blend of herbs that gives the sauce more depth and a subtle Italian-inspired flavor. It pairs especially well with the tomato, Parmesan, and beef.
- MEDIUM PASTA SHELLS – Medium shells are perfect for this recipe because their shape catches the creamy beef sauce. They also hold onto little bits of ground beef and cheese in every bite.
- CHEDDAR CHEESE – Cheddar melts into the sauce and adds bold, familiar cheesy flavor. Sharp cheddar is a great choice if you want the cheese flavor to stand out a little more.
- PARMESAN CHEESE – Parmesan adds a salty, nutty flavor and helps give the sauce a little more depth. Freshly grated Parmesan will melt more smoothly into the sauce.
- SALT AND PEPPER – Salt and pepper bring all the flavors together and can be adjusted to taste. Since the beef broth and cheeses already contain salt, it is best to taste the finished dish before adding too much.
Instructions for One Pot Creamy Beef and Shells
Start by cooking the ground beef in a large, deep skillet over medium heat. Break the beef into crumbles as it cooks, and continue until it is fully browned. Drain off any excess grease.
Add the beef broth, heavy cream, tomato paste, garlic powder, onion powder, and Italian seasoning to the skillet. Stir everything together until the tomato paste is fully incorporated and the mixture is smooth.
Add the uncooked pasta shells and stir well so they are evenly coated in the sauce. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the skillet and let the pasta simmer for 12 to 15 minutes, stirring once or twice during cooking to prevent the shells from sticking. Continue cooking until the pasta is tender, and most of the liquid has been absorbed.
Stir in the cheddar and Parmesan cheese until completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Serve the pasta warm, topped with additional shredded cheese or chopped parsley if desired. Serves 6.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Small pasta shapes such as elbow macaroni, rotini, or small penne can work well. Just keep in mind that different shapes may need a little more or less cooking time and liquid.
Do I cook the pasta before adding it to the skillet?
No. The pasta cooks right in the beef broth, cream, and seasonings. This keeps the recipe to one pot and lets the pasta absorb more flavor as it cooks.
What kind of ground beef works best?
An 80/20 or 85/15 ground beef blend works well because it has enough fat for good flavor. Just drain off any excess grease before adding the sauce ingredients.
Can I use half-and-half instead of heavy cream?
Yes. Half-and-half can be used for a lighter sauce, although it may not be quite as rich or thick. You may need to let the sauce simmer a little longer.
What should I do if the pasta is not tender but the liquid is almost gone?
Add a small splash of beef broth or water, cover the skillet again, and continue cooking until the pasta is tender. Different pasta brands can absorb liquid at different rates.
What should I do if the sauce is too thin?
Let the pasta simmer uncovered for a few extra minutes, stirring occasionally. The sauce will continue to thicken as it cooks and as it cools slightly.
What should I do if the sauce is too thick?
Stir in a little extra beef broth, cream, or milk until the sauce reaches the consistency you like.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheddar usually melts more smoothly. Pre-shredded cheese contains anti-caking agents that can sometimes make the sauce slightly less creamy.
Can I add vegetables to this recipe?
Absolutely. Peas, spinach, mushrooms, diced bell peppers, or finely chopped zucchini would all work well. Add quick-cooking vegetables near the end so they do not become too soft.
Can I make this ahead of time?
You can, but the pasta will continue to absorb the sauce as it sits. For the best texture, serve it fresh or add a splash of broth or cream when reheating.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently with a little broth, milk, or cream to loosen the sauce.
Tips and Tricks
- Use a deep skillet with a lid. The pasta cooks right in the sauce, so you need enough room for everything to simmer without overflowing. A lid also helps the pasta cook evenly.
- Stir the pasta during cooking. Give the shells a stir once or twice while they simmer. This helps prevent them from sticking to the bottom of the pan or clumping together.
- Keep extra beef broth nearby. Different pasta brands absorb liquid differently. If the sauce gets too thick before the pasta is tender, add a small splash of broth and continue cooking.
- Add the cheese at the end. Once the pasta is tender, reduce the heat before stirring in the cheddar and Parmesan. This helps the cheese melt smoothly and keeps the sauce creamy.
- Serve it right away. The sauce will continue to thicken as it sits. If it gets too thick, stir in a little broth, milk, or cream before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- Baked Five Cheese Ziti Al Forno (Olive Garden Copycat)
- Instant Pot Beef Stroganoff
- Slow Cooker Marry Me Cheese Tortellini
- Skillet Ham and Cheese Tortellini
One Pot Creamy Beef and Shells
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 8 oz medium shell pasta
- 1 cup cheddar cheese shredded
- ½ cup Parmesan cheese grated
- salt and pepper totoaste
Instructions
- In a large skillet, cook the ground beef until fully cooked. Drain off any excess grease.
- Add in the beef broth, heavy cream, tomato paste, garlic powder, onion powder, and Italian seasoning. Stir to combine.
- Add in the pasta shells and stir well. Bring to a gentle boil.
- Reduce the heat to a simmer and cover, stirring a time or two, while it cooks for 12-15 minutes until the pasta is tender.
- Stir in the cheddar and parmesan cheese until melted and smooth. Season with salt and pepper to taste. Serve topped with additional cheese or parsley if desired. Serves 6.
Nutrition
Recipe is adapted from Mediterranean Bites.
