Easy One-Pot Cheesy Ground Beef and Shells Pasta Recipe
Beef and Shells
A comforting, 20-minute one-pot meal with ground beef, pasta shells, and a rich cheesy sauce.
Nutrition (per serving)
There's nothing quite like a one-pot meal to save a busy weeknight, and this Cheesy Beef and Shells is the ultimate crowd-pleaser. It’s a nostalgic, homemade take on a childhood favorite that combines juicy ground beef with tender pasta in a velvety, cheese-laden sauce. The best part? You only have one pan to scrub at the end of the night, making it a win for both the cook and the cleanup crew.
The secret to this dish lies in cooking the pasta directly in the beef broth and tomato sauce. This allows the shells to soak up all that savory flavor while the natural starches from the pasta thicken the sauce into something truly luxurious. A splash of cream and a generous handful of sharp cheddar at the end bring everything together for a meal that feels like a warm hug in a bowl.
Ingredients
- Lean ground beef:1.5 lb
- Medium pasta shells:16 oz
- Yellow onion, diced:1 piece
- Garlic, minced:3 cloves
- Beef broth:3 cups
- Tomato sauce:15 oz
- Italian seasoning:1 tsp
- Smoked paprika:1 tsp
- Heavy cream:½ cup
- Shredded sharp cheddar cheese:2 cups
- Salt and black pepper:to taste pieces
Instructions
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In a large skillet or Dutch oven over medium-high heat, brown the ground beef and diced onion together until the beef is fully cooked and the onion is translucent.
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Drain any excess grease from the skillet, then stir in the minced garlic, Italian seasoning, and smoked paprika. Cook for 1 minute until the spices are fragrant.
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Pour in the tomato sauce, beef broth, and the dry pasta shells. Stir well to combine and season with a pinch of salt and pepper.
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Bring the mixture to a gentle boil, then turn the heat down to low. Cover the skillet with a lid and simmer for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed.
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Remove the lid and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy.
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Taste and adjust seasoning with extra salt or pepper if needed. Serve hot, garnished with fresh parsley if desired.
Tips & Notes
- If you prefer a thinner sauce, stir in an extra splash of beef broth right at the end.
- For the best melt, grate your own cheddar cheese from a block rather than using pre-shredded bags.
- You can substitute ground turkey or chicken for a lighter version of this family favorite.
