One-Pot Creamy Beef and Shells

This One-Pot Creamy Beef and Shells is cozy, comforting, and weeknight-friendly. Tender pasta shells simmer right in a rich, creamy beef sauce, then get finished with melty cheddar and sweet pops of peas. Everything cooks in one pot minimal cleanup, maximum flavor, and a hearty dinner on the table in about 30 minutes.

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• 2 cups beef broth
• 1 cup heavy cream
• 2 cups uncooked medium shell pasta
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 2–3 minutes, until the onion is softened and translucent.
2. Add the ground beef, breaking it up with a spoon. Cook for 5–7 minutes, until browned and cooked through. Drain excess fat if needed.
3. Stir in the Italian seasoning, salt, and black pepper until the beef is evenly coated with the spices.
4. Pour in the beef broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pot, and bring to a gentle boil.
5. Add the uncooked shell pasta, stirring to make sure the pasta is submerged in the liquid. Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed into a creamy sauce.
6. Stir in the shredded cheddar cheese and frozen peas. Cook for 2–3 minutes, stirring, until the cheese has fully melted and the peas are heated through.
7. Taste and adjust seasoning if needed. Remove from heat and garnish with chopped fresh parsley before serving.

Variation

1. Swap the ground beef for Italian sausage or a mix of beef and pork for a deeper, more savory flavor.
2. Make it lighter by using half-and-half instead of heavy cream and part-skim cheese, and add extra peas or a handful of spinach at the end.
3. Turn it spicy by using pepper jack cheese, adding red pepper flakes with the seasonings, or stirring in a spoonful of hot sauce to taste.

Cooking Notes

1. Simmer gently rather than at a hard boil to keep the cream from separating and to prevent the pasta from sticking or overcooking.
2. Stir the pot every few minutes while the pasta cooks, making sure to scrape the bottom so the shells don’t stick and burn.
3. If the pasta is still firm but most of the liquid is absorbed, add a small splash of broth or water and continue cooking until al dente.

Serving Suggestions

1. Serve with a simple green salad dressed in a tangy vinaigrette to balance the richness of the pasta.
2. Add a side of garlic bread or warm crusty bread to soak up every bit of the creamy sauce.
3. Top individual bowls with extra cheddar, a sprinkle of red pepper flakes, or more fresh parsley for color and freshness.

Tips

• Use a heavy-bottomed pot or Dutch oven to promote even cooking and reduce the chance of scorching the cream sauce.
• Grate the cheese yourself from a block pre-shredded cheeses are coated with anti-caking agents that can affect melt and texture.
• Have all ingredients prepped and measured before you start cooking; the recipe moves quickly once the beef is browned.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 550 kcal
• Protein: 27 g
• Sodium: 780 mg

Frequently Asked Questions

1. Can I use a different pasta shape?
   Yes. Short shapes like elbows, rotini, or penne work well. Adjust the simmer time as needed until the pasta is al dente.
2. Can I make this ahead of time?
   Yes, but the pasta will continue to absorb sauce as it sits. Reheat gently with a splash of broth, cream, or milk to loosen the sauce.
3. Can I freeze this dish?
   It’s best enjoyed fresh, but you can freeze it for up to 2 months. Thaw overnight in the fridge and reheat gently with added liquid; the texture of the pasta may soften slightly.
4. How do I make it gluten-free?
   Use your favorite gluten-free short pasta and check that your broth is gluten-free. Add the pasta gradually and monitor closely, as gluten-free pasta can cook faster and break more easily.

Conclusion

One-Pot Creamy Beef and Shells is everything you want in a comfort-food dinner: rich, cheesy, and ultra satisfying, without a sink full of dishes. With simple pantry staples, one pot, and about 30 minutes, you’ll have a hearty meal the whole table can dig into. Perfect for busy weeknights and cozy weekends alike.

One-Pot Creamy Beef and Shells

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• Author: Avery
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

This One-Pot Creamy Beef and Shells is cozy, comforting, and weeknight-friendly. Tender pasta shells simmer right in a rich, creamy beef sauce, then get finished with melty cheddar and sweet pops of peas. Everything cooks in one pot minimal cleanup, maximum flavor, and a hearty dinner on the table in about 30 minutes.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• 2 cups beef broth
• 1 cup heavy cream
• 2 cups uncooked medium shell pasta
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 2–3 minutes, until the onion is softened and translucent.
2. Add the ground beef, breaking it up with a spoon. Cook for 5–7 minutes, until browned and cooked through. Drain excess fat if needed.
3. Stir in the Italian seasoning, salt, and black pepper until the beef is evenly coated with the spices.
4. Pour in the beef broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pot, and bring to a gentle boil.
5. Add the uncooked shell pasta, stirring to make sure the pasta is submerged in the liquid. Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed into a creamy sauce.
6. Stir in the shredded cheddar cheese and frozen peas. Cook for 2–3 minutes, stirring, until the cheese has fully melted and the peas are heated through.
7. Taste and adjust seasoning if needed. Remove from heat and garnish with chopped fresh parsley before serving.

Notes

• Use freshly shredded cheddar for the smoothest, creamiest sauce bagged shreds can make it grainy.
• If the sauce thickens too much as it sits, stir in a splash of warm broth, cream, or milk to loosen it.
• Season at the end after the cheese melts; the cheese and broth both contain salt.
• Shell size will affect cook time small shells cook faster; larger shells may need a couple extra minutes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, One-Pot, Pasta
• Method: Stovetop, One-Pot
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 550 kcal
• Sugar: 4 g (approx.)
• Sodium: 780 mg (approx.)
• Fat: 33 g (approx.)
• Saturated Fat: 16 g (approx.)
• Unsaturated Fat: 15 g (approx.)
• Trans Fat: 0.5 g (approx.)
• Carbohydrates: 38 g (approx.)
• Fiber: 2 g (approx.)
• Protein: 27 g (approx.)
• Cholesterol: 125 mg (approx.)

Keywords: one pot creamy beef and shells, beef and shells, one pot pasta, easy weeknight dinner, creamy beef pasta