Pour this one creamy ingredient over browned ground beef and uncooked pasta shells in a Dutch oven for a hearty one-pot dinner that’ll keep you satisfied far longer than your ex.

This Creamy One-Pot Beef and Shells dish transforms the classic “hamburger helper” idea into something richer and more satisfying. The uncooked pasta simmers directly in a blend of beef broth, heavy cream, and tomato paste, releasing starch as it cooks and naturally thickening the sauce. Everything comes together in a single pot—from browning the beef to melting the cheese—making it a comforting, hearty meal with easy cleanup.

Creamy One-Pot Beef and Shells

Ingredients

• Ground beef (80–90% lean) – 1½ lbs
• Uncooked medium pasta shells – 12 oz
• Beef broth – 2 cups
• Heavy cream – 1½ cups
• Shredded sharp cheddar (divided) – 1½ cups
• Tomato paste – 3 tablespoons
• Yellow onion (diced) – 1 medium
• Garlic (minced) – 2 cloves
• Italian seasoning – 2 teaspoons
• Olive oil – 1 tablespoon
• Optional: red pepper flakes, Parmesan, parsley

Instructions

Step 1: Cook the aromatics and beef
Warm the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for about 3–4 minutes until soft. Stir in the garlic and cook briefly, about 30 seconds. Add the ground beef, season with salt and pepper, and cook for 5–7 minutes until browned. Drain most of the fat, leaving a little behind for flavor.

Step 2: Add the pasta
Remove the pot from heat and spread the dry pasta shells evenly over the beef.

Tip: Don’t stir at this point—keeping the pasta on top helps prevent sticking before adding liquid.

Step 3: Mix the sauce base
In a separate bowl or measuring cup, whisk together the beef broth, heavy cream, tomato paste, Italian seasoning, and 1 cup of the shredded cheddar.

Note: Incorporating the cheese into the liquid helps it melt smoothly into the sauce.

Step 4: Simmer everything together
Pour the mixture over the pasta. Return the pot to medium heat and bring it to a gentle simmer. Reduce heat to low, cover, and cook for 15–18 minutes. Stir once or twice to ensure even cooking and prevent clumping.

Step 5: Finish and serve
Remove the lid and check the consistency. If the sauce is too thick, add a splash of broth; if too thin, let it cook uncovered for a few extra minutes. Turn off the heat and stir in the remaining ½ cup of cheddar. Let the dish rest for 3–5 minutes so the sauce thickens and coats the pasta before serving.