One-Pot Creamy Beef and Shell Pasta – Ultimate Comfort Food

There’s something magical about a dish that transforms simple ingredients into pure comfort food gold. This One-Pot Creamy Beef and Shell Pasta is exactly that kind of recipe – the type that fills your kitchen with incredible aromas and brings the whole family running to the dinner table.

What makes this dish absolutely irresistible is how the pasta shells cradle every bit of that rich, cheesy sauce. We’re talking about a velvety combination of beef broth, tomato sauce, and extra-sharp cheddar that clings to each shell like a warm hug. Plus, with everything cooking in one pot, cleanup is a breeze!

I love how this recipe takes humble ground beef and elevates it into something truly special. It’s the kind of meal that satisfies both kids and adults, making it perfect for busy weeknights when you want something hearty, homemade, and absolutely delicious.

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound lean ground beef
• ½ medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons Italian seasoning blend
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 2 (8-ounce) cans tomato sauce
• ¾ cup half-and-half or heavy cream
• 2 cups freshly shredded extra-sharp cheddar cheese
• Kosher salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for serving)
• Freshly grated Parmesan cheese (for serving)

Instructions

1. Fill a large pot with salted water and bring to a rolling boil. Add the pasta shells and cook for exactly 8 minutes – they should be tender but still have a slight bite. Drain thoroughly and set aside.
2. In the same heavy-bottomed pot, heat olive oil over medium heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Brown the beef completely, about 6-8 minutes, then transfer to a plate and set aside.
3. Using the same pot with the flavorful beef drippings, add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and Italian seasoning, cooking for another 30 seconds until fragrant.
4. Sprinkle the flour over the onion mixture and stir constantly for about 1 minute – the mixture will look dry and clumpy, which is perfect.
5. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pot. Add both cans of tomato sauce and whisk until completely smooth. Season with salt and pepper, then bring to a boil.
6. Reduce heat to medium-low and let the sauce simmer for 8-10 minutes, stirring frequently, until it’s thickened and reduced by about one-third.
7. Return the cooked beef to the pot along with the drained pasta shells. Pour in the half-and-half and gently stir everything together until well combined.
8. Remove from heat and gradually stir in the shredded cheddar cheese until completely melted and creamy. Taste and adjust seasoning as needed.
9. Serve immediately in wide bowls, garnished with fresh parsley and grated Parmesan cheese.

Tips & Variations

Pro Tips: For extra richness, substitute heavy cream for the half-and-half. Don’t skip the step of cooking the pasta slightly under al dente – it will finish cooking in the sauce and absorb all those amazing flavors. For a spicier kick, add a pinch of red pepper flakes when cooking the garlic. This dish reheats beautifully the next day – just add a splash of milk or broth to loosen the sauce.