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 a 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.
One pot. Minimal effort. Maximum comfort.
Why This Dish Works
✅ One-pot meal – Everything cooks in a single Dutch oven or skillet
✅ No boiling pasta separately – The shells cook right in the sauce
✅ Rich, creamy, cheesy sauce – Develops incredible flavor as it simmers
✅ Quick enough for weeknights – On the table in under 30 minutes
✅ Budget-friendly – Ground beef and pantry staples stretch into a hearty meal
✅ Crowd-pleasing – Kids and adults alike go back for seconds
✅ Customizable – Easy to add veggies or swap proteins
The Ingredients
For the Beef and Shells:
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1 lb ground beef (80/20 works best)
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1 small onion, finely diced
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3 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon Italian seasoning
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2 tablespoons tomato paste
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2 cups beef broth
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1 cup heavy cream (or half-and-half)
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8 oz medium pasta shells (about half a box)
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1½ cups shredded cheddar cheese
For Garnish:
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Fresh parsley, chopped
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Extra Parmesan cheese
