Save The first time I made this one pot creamy beef and shells, it was one of those Tuesday nights where everything felt like too much. I had barely walked through the door when my teenager announced he had three friends over for dinner, and I stared into the refrigerator wondering how to stretch what I had into something feeding four hungry boys. This dish ended up saving me, and the way they scraped their bowls clean made it an instant rotation regular.
Last winter, my sister came over after a terrible day at work, and I made this while she sat at my counter talking. The smell of beef browning with garlic and onions filled the kitchen, and by the time I stirred in the cream and cheese, she had stopped crying and started asking for seconds. Sometimes the simplest meals are the ones that show up exactly when someone needs comfort most.
Ingredients
- Ground beef (80/20): The extra fat keeps everything tender and rich, and Ive learned that lean beef can make the sauce feel a bit thin
- Yellow onion and garlic: These aromatics build that savory foundation, and taking the time to really soften the onion makes such a difference in the final depth
- Medium pasta shells: The curves catch all that creamy sauce in little pockets, which is why my kids always fight over the spoon when serving
- Beef broth and crushed tomatoes: This combination creates the perfect cooking liquid for the pasta, infusing it with umami while it boils
- Heavy cream and whole milk: The double dairy approach gives you luxury without being overwhelmingly heavy, and the milk helps mellow the tomatoes acidity
- Cheddar and Parmesan: Cheddar brings that familiar comfort while Parmesan adds a salty, nutty complexity that keeps it from tasting like basic mac and cheese
- Italian seasoning and paprika: This herb blend plus the subtle warmth of paprika gives it a restaurant quality finish without any complicated spice mixes
Instructions
- Brown the beef:
- Cook the ground beef in a large deep skillet or Dutch oven over medium high heat, breaking it apart with your spoon until its fully browned and cooked through. Drain any excess fat if theres a lot pooling, but leave a little behind for flavor.
- Soften the aromatics:
- Add the chopped onion to the beef and cook for 2 to 3 minutes until it starts turning translucent. Stir in the minced garlic and let it cook for just 30 seconds, watching carefully so it does not burn.
- Build the sauce base:
- Pour in the uncooked pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir everything together thoroughly, making sure all the pasta is submerged in the liquid.
- Simmer until pasta is tender:
- Bring the mixture to a gentle boil, then lower the heat to medium low and cover. Let it simmer for 12 to 14 minutes, stirring occasionally so nothing sticks to the bottom, until the pasta is al dente and most of the liquid has been absorbed.
- Add the creamy finish:
- Pour in the heavy cream and whole milk, stirring to combine. Let everything simmer uncovered for 2 to 3 minutes, which gives the sauce a chance to thicken slightly and cling to the pasta.
- Melt in the cheese:
- Add the shredded cheddar and grated Parmesan, stirring constantly until both cheeses are completely melted and the sauce looks velvety smooth. Taste and adjust the seasoning if it needs anything.
- Finish and serve:
- Remove the pot from the heat and scatter chopped parsley on top along with crushed red pepper flakes if you want a little heat. Serve it hot while the cheese is still molten and irresistible.
Save 
Save This recipe has become my go to when friends have babies, move into new houses, or just need a meal they can heat up without thinking. Theres something about pasta in a creamy tomato sauce that feels like a hug in bowl form, and the fact that it all comes together in thirty minutes means I can actually deliver it while the need is still urgent.
Making It Lighter
When I am trying to be a little more conscious about heavy cream, I have successfully substituted half and half or even whole milk, though the sauce will not coat the pasta quite as luxuriously. Ground turkey or chicken work perfectly fine if you want to skip beef, and I have found that adding baby spinach during the last two minutes of cooking makes me feel better about serving pasta for dinner.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness beautifully, and warm crusty bread for sopping up any remaining sauce is basically mandatory. Sometimes I roast some broccoli or green beans on a sheet pan while the pasta simmers, which turns this into a complete meal without adding much cleanup.
Make Ahead and Storage
This pasta actually tastes even better the next day, which makes it perfect for meal prep or doubling when you have extra ground beef. Store it in an airtight container in the refrigerator for up to four days, and reheat it gently with a splash of milk to bring back that creamy consistency. The sauce thickens considerably in the fridge, so do not be alarmed by how it looks cold.
- If you know you are making this ahead, slightly undercook the pasta since it will continue softening as it sits in the sauce
- When reheating, low and slow is your friend, and stirring frequently prevents the dairy from separating
- Freezing works surprisingly well if you leave off the final cheese garnish and add fresh cheese when you reheat
Save 
Save There is something deeply satisfying about a meal that requires so little effort but delivers so much comfort, and this beef and shells has become one of those recipes I can make without even looking at the instructions anymore.
Cooking Q&A
- → Can I use different pasta shapes?
Yes, you can substitute the shells with other short pasta shapes like penne, rigatoni, macaroni, or rotini. Adjust cooking time slightly as different shapes may cook at different rates.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue absorbing the sauce, so you may need to add a splash of milk or broth when reheating to restore creaminess.
- → Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prepare the ingredients ahead. Chop the vegetables and measure out spices in advance. Cook the beef and onion mixture, then refrigerate. Complete the dish when ready to serve.
- → What can I substitute for heavy cream?
For a lighter version, use half-and-half, evaporated milk, or additional whole milk. The sauce will be less rich but still creamy. Coconut milk works for a dairy-free option, though it will alter the flavor profile.
- → Is this suitable for freezing?
Yes, this freezes well for up to 2-3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently with added liquid to prevent separation.