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A close-up shot of a dark bowl filled with creamy beef and shells pasta, garnished with fresh parsley.

One-Pan Creamy Beef & Shells

This hearty one-pan meal combines seasoned ground beef with tender pasta shells in a rich, cheesy cream sauce, perfect for a comforting weeknight dinner that's bursting with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lbs ground beef lean (80/20 or 90/10)
  • 1 onion medium, finely chopped
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes undrained
  • 2 cups beef broth
  • 1 cup water
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 12 oz medium shell pasta uncooked
  • 4 oz cream cheese softened, cut into cubes
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese or cheddar-jack blend
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet (with lid)
  • Wooden Spoon or Spatula
  • Measuring cups
  • Measuring spoons

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat. Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Stir in the diced tomatoes (undrained), beef broth, water, Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
  3. Add the uncooked shell pasta to the skillet, stirring to ensure it's fully submerged in the liquid. Reduce heat to medium-low, cover the skillet, and simmer for 12-15 minutes, stirring occasionally, or until the pasta is al dente and most of the liquid has been absorbed.
  4. Remove the skillet from heat. Stir in the softened cream cheese cubes until melted and smooth. Pour in the heavy cream and stir well. Add the shredded cheddar cheese, stirring until it's fully melted and incorporated, creating a rich, creamy sauce.
  5. Let the dish stand for a few minutes to thicken slightly. Garnish with fresh parsley, if desired, and serve hot.

Notes

For a spicier kick, add a pinch of red pepper flakes with the Italian seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce if needed. Feel free to add a handful of fresh spinach in the last few minutes of cooking the pasta for added vegetables.