One Pot Creamy Beef and Shells

Tuesday nights used to mean ordering takeout because I couldn't face the cleanup after cooking. Then my neighbor casually mentioned she threw everything into one pot and somehow ended up with creamy pasta, ground beef, and minimal dishes. I was skeptical until I tried it myself—now this is the dish I make when I need comfort without the chaos. There's something deeply satisfying about watching everything come together in a single pot, the pasta drinking up that tomato-cream sauce while the meat keeps everything anchored and real.

I made this for my partner's friends on a random Friday when we were all too tired to go out, and someone asked if I'd been simmering it all day—it tasted like I had. Watching people relax around a bowl of something warm and creamy, asking for seconds without hesitation, reminded me that the best meals aren't complicated, they're just honest.

Ingredients

• Ground beef (1 lb, 80/20 blend): The 20 percent fat keeps everything tender and flavorful—lean beef will dry out in a single pot.
• Yellow onion (1 small, finely chopped): This mellows as it cooks and sweetens the sauce without needing to caramelize.
• Garlic (2 cloves, minced): Add it after the onion softens or it'll taste bitter and harsh.
• Medium pasta shells (8 oz, uncooked): The shape catches sauce in every curl, and cooking it in the pot saves you boiling water separately.
• Beef broth (2 cups): Use good quality—it's the backbone of your sauce and makes a real difference.
• Crushed tomatoes (1 can, 14 oz): Canned works better than fresh here because it's already broken down and concentrated.
• Heavy cream (1/2 cup): Don't skip this or use a substitute at this stage; it needs real cream to get silky.
• Whole milk (1/2 cup): This balances the richness without making it feel heavy.
• Cheddar cheese (1 cup, shredded): Shred it yourself if possible—pre-shredded has anti-caking agents that prevent smooth melting.
• Parmesan cheese (1/2 cup, grated): The sharpness cuts through all the cream perfectly.
• Italian seasoning (1 tsp): This is your seasoning backbone; measure it properly or the sauce tastes flat.
• Paprika (1/2 tsp): Just enough to deepen the color and add a whisper of smoke.
• Salt and black pepper: Start with the amounts listed, then taste and adjust because every broth is different.
• Red pepper flakes (1/4 tsp, optional): A pinch at the end gives those who want it a gentle warning without overpowering everyone.
• Fresh parsley (2 tbsp, chopped, optional): This is for brightness—it wakes up the whole dish if you have it on hand.

Instructions

Brown the beef:

Heat your pot over medium-high and add the ground beef, breaking it up with a spoon as it cooks. You're looking for no pink remaining and a light golden color on the edges—this takes about 5 minutes. Drain excess fat if there's a pool of it, but leave a little for flavor.

Soften the aromatics:

Drop in the chopped onion and cook until it turns translucent and soft, roughly 2 to 3 minutes. Add the garlic right after and stir constantly for about 30 seconds until your whole kitchen smells like garlic—that's when you know it's ready.

Build the base:

Add everything at once:

Stir in the uncooked pasta, broth, crushed tomatoes, Italian seasoning, paprika, salt, and pepper all together. Make sure the pasta is mostly submerged because it'll absorb liquid as it cooks and you don't want it sticking to the bottom.

Simmer the pasta:

Bring it to a gentle boil, then cover and drop the heat to medium-low. Stir occasionally—about every 4 minutes—and cook for 12 to 14 minutes total until the pasta is tender but still has a slight bite and the liquid is mostly absorbed but the pot isn't dry. It should look creamy but not soupy.

Add the cream:

Pour in the heavy cream and milk, stirring gently, and let it simmer uncovered for 2 to 3 minutes. This is when the sauce relaxes and becomes silky.

Finish with cheese:

Remove from heat and stir in both cheeses until they disappear into the sauce and everything looks glossy and unified. Taste it and add more salt or pepper if needed—remember that the cheeses add salt too.

Serve:

Scoop into bowls while it's hot, and if you're using them, scatter parsley and a tiny pinch of red pepper flakes on top. Serve immediately because it thickens as it cools.

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My eight-year-old nephew asked for thirds and then whispered that he liked it better than mac and cheese from a box—which felt like the highest possible compliment. That's when I realized this isn't fancy or impressive, it's just real food that makes people happy.

Why This Method Works

Cooking pasta in the pot instead of separately sounds risky but it's actually genius because the pasta absorbs the flavored liquid as it cooks, so every strand tastes like the sauce. You're not drowning cooked pasta in sauce afterward; you're building flavor into the pasta itself. The single pot also means less heat loss and faster cooking overall, plus your cleanup is genuinely just one dish to wash.

Adjusting the Creaminess

If you end up with something too thick, don't panic—stir in milk a splash at a time until it reaches the consistency you want. Too thin means you cooked the pasta too soft and it stopped absorbing liquid, so next time trim a minute or two off the simmer time. The sauce should coat the back of a spoon but still flow slightly when you tilt the bowl.

Variations and Additions

This recipe is forgiving enough to riff on without falling apart. You can swap ground turkey or chicken for the beef if you want something lighter, though you'll need to add a pinch more salt since poultry is milder. Fresh spinach stirred in at the very end tastes phenomenal, or frozen peas added when the pasta is almost done give you a pop of color and sweetness.

• Substitute half-and-half for the heavy cream if you want to cut the richness without losing creaminess.
• A handful of fresh basil added right before serving brings a brightness that's unexpected and wonderful.
• If you have leftover sauce, thin it slightly and you've got a solid pasta sauce for another night.

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This is the kind of dish that proves you don't need a recipe blog's ten-paragraph backstory or impossible ingredient lists to feed people something that matters. It's Tuesday night comfort in a pot, ready to eat in 35 minutes.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Yes, medium shells work well because they hold the creamy sauce, but you can substitute with other short pasta shapes like penne, rigatoni, or fusilli. Adjust cooking time as needed since different shapes may cook at slightly different rates.

→ Can I make this ahead of time?

This dish is best served fresh, as the pasta continues to absorb liquid and may become soft when reheated. If you need to prep ahead, you can brown the beef and chop the vegetables in advance, then complete the cooking when ready to serve.

→ What can I substitute for ground beef?

Ground turkey, chicken, or Italian sausage work well as alternatives. For a vegetarian version, try plant-based ground meat crumbles or increase the vegetables and add protein-rich ingredients like white beans.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess, as the sauce will thicken when chilled.

→ Can I freeze this dish?

While possible, freezing may affect the texture of the creamy sauce and pasta. If freezing, do so before adding the cream and cheese. Thaw overnight in the refrigerator, reheat, then stir in the dairy products and finish as directed.

→ How can I make this lighter?

Substitute half-and-half or whole milk for the heavy cream, reduce the amount of cheese slightly, or use lean ground beef (90/10). Adding vegetables like spinach, bell peppers, or zucchini also adds nutrition without much effort.