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

Creamy One-Pot Beef and Shells

This creamy beef and shells is one of those one-pot dinners that feels almost too easy for how comforting and filling it is. Everything happens in a Dutch oven: you brown some ground beef, scatter in dry pasta shells, then pour one creamy, tomato-y, 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 shredded cheddar, so it tastes like a cozy mash-up of hamburger helper and skillet lasagna.

I started making this on nights when I’d get home late from work but still wanted something homemade that would keep us full all evening, and it quickly became a regular in our weeknight rotation.

Serve this creamy beef and shells straight from the Dutch oven with a simple green salad tossed in a light vinaigrette to balance the richness. Garlic bread or warm dinner rolls are perfect for scooping up the extra sauce. If you like a little brightness, add a squeeze of lemon over the salad or a handful of chopped fresh parsley on top of the pasta. A crisp white wine, sparkling water with lemon, or iced tea all work well alongside this hearty, stick-to-your-ribs dish.

Recipe

Servings: 6

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 1½ pounds ground beef (80–90% lean)

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon black pepper

• 12 ounces uncooked medium pasta shells

• 2 cups beef broth

• 1½ cups heavy cream

• 3 tablespoons tomato paste

• 2 teaspoons Italian seasoning

• 1½ cups shredded sharp cheddar cheese, divided

• ¼ teaspoon crushed red pepper flakes (optional)

• 2 tablespoons grated Parmesan cheese (optional, for serving)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

1. Sauté the aromatics – Heat a large Dutch oven over medium heat and add the olive oil. Once hot, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

2. Brown the beef – Add the ground beef, kosher salt, and black pepper. Break the meat apart with a wooden spoon and cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary (leave a little for flavor).

3. Add the dry pasta – Sprinkle the uncooked pasta shells evenly over the beef. Do not stir yet.

4. Make the sauce – Pour in the beef broth and heavy cream. Add the tomato paste, Italian seasoning, and crushed red pepper flakes (if using). Stir everything together until the tomato paste is fully incorporated and the liquid is smooth.

5. Simmer the pasta – Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid. (If the pasta looks dry before it's fully cooked, add a splash more broth or water.)

6. Add the cheese – Remove the Dutch oven from heat. Stir in 1 cup of the shredded sharp cheddar cheese until melted and creamy.

7. Rest and serve – Let the dish sit for 2–3 minutes to thicken slightly. Sprinkle the remaining ½ cup of cheddar cheese on top, along with the grated Parmesan and chopped fresh parsley if desired. Serve warm.

---

Pro Tips

Tip	Why It Helps
Use medium pasta shells	They hold the creamy sauce perfectly in their curves.
Don't skip the tomato paste	It adds depth and a slight tang that balances the richness.
Stir occasionally while simmering	Prevents pasta from sticking to the bottom of the pot.
Let it rest before serving	The sauce will thicken beautifully as it cools slightly.

---

Enjoy this cozy, one-pot dinner that tastes like a hug in a bowl!