One Pot Creamy Beef and Shells
This creamy beef and shells recipe is just what your busy nights need. This dish is flavorful, filling, and family-approved, made with pantry staples like ground beef, pasta shells, tomato sauce, heavy cream, and a mix of herbs and spices.
If you’re craving a weeknight dinner that comes together in one pot and under 30 minutes with minimal cleanup, this recipe checks all the boxes.
Why You’ll Love This Recipe
- One-pot meal – Easy cleanup with minimal dishes.
- Quick to make – Ready in just 30 minutes from start to finish.
- Creamy, cheesy, savory – The perfect blend of flavors in every bite.
- Pantry-friendly – Uses ingredients you probably already have on hand.
- Versatile – Easy to adjust with substitutions to suit your tastes or what’s in your pantry.
Creamy Beef and Shells Ingredients
Here’s everything you’ll need:
- Ground Beef: You can easily swap this for ground chicken or turkey if you prefer a lighter option.
- Herbs & Spices: This recipe uses dried minced onion, minced garlic, basil, oregano, rosemary, thyme, and parsley. You can also use 1 tablespoon of Italian seasoning as a simple shortcut.
- Pasta Shells: Medium pasta shells work perfectly to catch all the creamy sauce, but feel free to use elbow macaroni, penne, or rotini if that’s what you have.
- Tomato Sauce: Adds rich depth and a hint of sweetness—don’t skip it!
- Beef Broth: Gives the dish a savory base. Substitute with chicken or vegetable broth if needed.
- Heavy Cream: Creates the luscious, creamy texture. Half-and-half can be used, but the sauce won’t be as rich.
- Cheddar Cheese: Sharp cheddar melts beautifully and adds bold flavor. Want it extra cheesy? Add more!
- Salt & Pepper: Season to taste at the end for a perfectly balanced finish.
How to Make Creamy Beef and Shells
This is comfort food at its finest, and it’s sure to be a hit whether you’re feeding kids, friends, or just yourself after a long day. Here is how to make creamy beef and shells:
- In a large skillet or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess grease if needed.
- Stir in the minced onion, garlic, basil, oregano, rosemary, thyme, parsley, and tomato sauce. Mix well so the beef is coated in all those delicious herbs.
- Add the beef broth and uncooked pasta shells. Stir to combine. Bring to a light boil, then reduce heat and let it simmer uncovered for about 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Stir in the heavy cream and grated cheddar cheese. Mix until the cheese is melted and the sauce becomes rich and creamy.
- Taste the dish and add salt and black pepper as desired. Serve warm and enjoy.
Substitutions and Tips
- Use Italian Seasoning: Don’t have all the individual herbs? No problem. Use 1 tablespoon of Italian seasoning as a simple swap.
- Thin the Sauce: If the sauce gets too thick, stir in more broth or cream to loosen it up.
- Make It Cheesier: Want it extra cheesy? Add more shredded cheddar or even mix in some mozzarella or Parmesan.
- Swap the Pasta: No shells? Use elbow macaroni, penne, or rotini. Just keep an eye on cooking time.
- Add Veggies: Stir in cooked spinach, peas, or diced tomatoes to add a pop of color and some extra nutrition.
How to Serve
Creamy Beef and Shells is satisfying on its own, but here are a few ways to round out the meal:
- Serve with a fresh green salad and a simple vinaigrette.
- Add a slice of crusty sourdough or rosemary garlic bread on the side.
- Garnish with fresh parsley or a sprinkle of red pepper flakes for a spicy kick.
More Easy 30-Minute Recipes
Looking for more quick and nourishing meals made from scratch? Check out the full collection here:
👉 30-Minute Recipes from Rocky Hedge Farm
Creamy Beef and Shells
Equipment
- 1 Large Skillet
Ingredients
- 1 pound ground beef
- 2 teaspoon minced dried onion
- 2 teaspoon minced dried garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 15 oz can tomato sauce
- 3 cups beef broth
- 4 cups medium pasta shells
- 1 cup heavy cream
- 4 oz grated cheddar cheese
- Salt and pepper to taste
Instructions
- In a large skillet or Dutch oven, brown ground beef over medium heat. Drain grease if needed.
- Stir in onion, garlic, basil, oregano, rosemary, thyme, parsley, and tomato sauce. Mix until well combined.
- Add beef broth and uncooked pasta shells. Stir and bring to a boil.
- Reduce heat and simmer for 8–10 minutes, or until pasta is al dente. Stir occasionally.
- Stir in heavy cream and cheddar cheese. Cook until cheese is melted and sauce is creamy.
- Add salt and pepper to taste. Serve warm.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
