Save The first time I made this one-pot creamy beef and shells, I stood over the stove watching the bubbles rise through that gorgeous tomato-cream sauce, completely mesmerized. My roommate walked in and said 'it smells like a restaurant in here,' which honestly felt better than any compliment. We ate it straight from the pot, standing at the counter with cheap wine, and that's still how I remember this dish best. Something about everything cooking together creates these deep, cozy flavors that feel like they took all day but really took thirty minutes.
Last winter my sister came over completely defeated after a terrible week at work. I made this recipe and we sat on the couch watching terrible reality TV, eating these creamy shells straight from mismatched bowls. She looked up at one point and said 'I forgot food could make you feel this safe.' Now whenever she visits, she asks for 'that pasta' before she even takes her coat off.
Ingredients
- Ground beef (80/20): That extra fat content makes such a difference in richness and flavor. Ive tried lean beef and it just doesnt give you that same luxurious mouthfeel.
- Yellow onion: Finely chopped so it practically disappears into the sauce. I cry every single time I cut one, but the savory depth it adds is worth it.
- Garlic: Freshly minced, never from a jar. That 30 second cook time right after the onions softens it just enough without bitterness.
- Medium pasta shells: Those little cups catch all the sauce in every single bite. My kids call them sauce pockets and honestly theyre not wrong.
- Beef broth: This is what gives the sauce that deep, savory backbone. Use a good quality one or make your own if you have time.
- Crushed tomatoes: Not tomato sauce or puree. The texture of crushed tomatoes breaks down beautifully while still maintaining some body.
- Heavy cream and whole milk: The combination gives you richness without being overwhelmingly heavy. Trust the ratio.
- Cheddar and Parmesan: Cheddar brings that sharp creaminess while Parmesan adds salty umami. Grate it yourself if you can.
- Italian seasoning: A shortcut blend that works beautifully here. Or do equal parts oregano, basil, and thyme if you prefer individual herbs.
- Paprika: Adds this gorgeous subtle warmth and color that makes the whole dish feel somehow even more comforting.
- Salt and black pepper: Season generously but taste at the end. The cheese adds salt too, so dont go overboard early.
- Red pepper flakes: Totally optional, but that tiny bit of heat cuts through all the creaminess in the best way.
- Fresh parsley: More for color than anything else, but that pop of green makes it feel finished and special.
Instructions
- Cook the beef:
- In a large deep skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with your spoon. Once its cooked through, drain any excess fat unless you like things on the richer side.
- Soften the aromatics:
- Add the chopped onion to the same pot and cook for 2 to 3 minutes until translucent. Toss in the garlic and let it cook for just 30 seconds, until that smell hits you and you know its ready.
- Combine and simmer:
- Pour in the pasta, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and pepper. Stir until the pasta is submerged, then bring it to a gentle bubble. Cover, reduce to medium-low, and simmer for 12 to 14 minutes until the pasta is al dente and the liquid has mostly absorbed.
- Add the creaminess:
- Pour in the heavy cream and milk, letting everything simmer uncovered for 2 to 3 more minutes. The sauce should thicken slightly and look absolutely gorgeous.
- Melt in the cheese:
- Stir in the cheddar and Parmesan until completely melted and the sauce becomes this luxurious, creamy perfection. Taste and adjust seasoning if needed.
- Finish and serve:
- Take it off the heat and sprinkle with fresh parsley and red pepper flakes if you want that extra kick. Serve hot and watch how quickly it disappears.
Save This recipe has become my absolute go-to for new parents, friends recovering from surgery, or anyone who just needs a hug in the form of pasta. My neighbor texted me three days after I dropped some off to say she ate the leftovers cold for breakfast and didnt regret it for a second. That's when you know a dish is something special.
Making It Lighter
Sometimes I swap ground turkey for the beef and use half-and-half instead of heavy cream. Its still satisfying but feels a little less like a total indulgence. The trick is adding an extra pinch of Italian seasoning to compensate for losing some of that beefy richness.
Getting Ahead
This reheats beautifully, which is probably why I always make double what we actually need. The flavors somehow get even better after a night in the refrigerator. Just add a splash of milk when warming it up to bring back that creamy consistency.
Serving Ideas
A simple green salad with vinaigrette cuts through the richness perfectly. I also love serving it with crusty bread for sopping up every last drop of that sauce.
- Add a handful of baby spinach during the last 2 minutes of cooking for some color and nutrition
- Extra Parmesan at the table is never a bad idea
- This pairs surprisingly well with a light, crisp white wine
Save Theres something so incredibly satisfying about a meal that comes together in one pot but tastes like it came from a restaurant kitchen. I hope this becomes one of those recipes you turn to again and again, just like I have.
Recipe FAQ
- → What pasta shape works best for this dish?
Medium shells (about 1-inch wide) are ideal because their cup shape holds the creamy sauce beautifully. Small macaroni, penne, or rotini would also work well in this sauce.
- → Can I make this ahead of time?
This dish is best enjoyed fresh, as pasta continues to absorb liquid when stored. If reheating, add a splash of milk or broth to restore the creamy consistency.
- → How can I reduce the spice level?
Simply omit the crushed red pepper flakes. The paprika provides mild warmth without significant heat, making this family-friendly.
- → Can I use different ground meat?
Yes. Ground turkey, chicken, or pork all work well. Just note that leaner meats may require a tablespoon of oil during browning to prevent sticking.
- → Why should I drain the beef fat?
Draining excess fat after browning prevents the final dish from becoming overly greasy while still retaining enough beef flavor for depth.
- → What vegetables can I add?
Baby spinach, peas, diced bell peppers, or mushrooms can be stirred in during the last few minutes of cooking. Diced carrots or zucchini work well when added with the onions.