One Pot Cheesy Beef and Shells

The rich aroma of seasoned ground beef mingling with tender pasta shells and gooey melted cheese is enough to make anyone’s mouth water. One Pot Cheesy Beef and Shells brings together hearty comfort and convenience in a single skillet, making it the ultimate weeknight dinner solution for busy families. This crowd-pleasing dish combines the savory goodness of pasta with the satisfaction of a complete meal—all with minimal cleanup. You’ll learn how to create this delicious, budget-friendly meal that comes together in under 30 minutes while maintaining incredible flavor that both kids and adults will devour.

Why You’ll Love This Recipe

One Pot Cheesy Beef and Shells is destined to become a regular in your dinner rotation for so many good reasons. First, the convenience factor is unmatched—just one pot means less cleanup and more time to enjoy your evening. The combination of textures creates a truly satisfying eating experience: al dente pasta shells perfectly cradle the savory meat sauce while the melted cheese creates a creamy, velvety finish with each bite.

The flavor profile hits all the right notes with seasoned beef providing a rich base, tomato sauce adding tanginess, and the cheese delivering that comforting creaminess we all crave. Parents especially appreciate that this dish sneaks in vegetables while maintaining kid-appeal—the ultimate dinnertime victory.

This pasta with beef and cheese is also incredibly versatile, allowing you to adapt based on what’s in your pantry or your family’s preferences. The recipe scales easily for leftovers (which taste even better the next day as the flavors continue to meld) and comes together with affordable, accessible ingredients that won’t strain your grocery budget. It’s the perfect balance of homemade goodness without hours of kitchen labor.

Ingredients

For this hearty One Pot Cheesy Beef and Shells, you’ll need:

• 1 tablespoon olive oil
• 1 pound (454g) lean ground beef
• 1 medium onion, diced (about 1 cup)
• 3-4 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 3 cups (710ml) beef broth
• 1 can (14.5oz/411g) diced tomatoes, undrained
• 8 ounces (227g) medium pasta shells, uncooked
• 2 cups (226g) shredded cheddar cheese
• 1/2 cup (118ml) heavy cream
• Fresh parsley, chopped (for garnish)

The quality of your beef matters—80/20 lean-to-fat ratio provides the best flavor while not being excessively greasy. For the cheese, freshly shredded works best as pre-shredded varieties contain anti-caking agents that can affect the meltability. The heavy cream adds richness, but half-and-half can be substituted for a lighter version of this beef pasta dish.

Pro Tips

Creating the perfect One Pot Cheesy Beef and Shells relies on a few key techniques that elevate this simple dish to something spectacular:

Brown the beef properly: Don’t rush this crucial step! Take the time to deeply brown your ground beef until it develops a caramelized crust in spots. This Maillard reaction creates complex flavor compounds that form the foundation of your dish. Break the meat into small, even pieces as it cooks for the best texture throughout the pasta.

Layer your flavors: Build flavor complexity by sautéing the onions in the beef drippings, then adding garlic just until fragrant (about 30 seconds) before incorporating other ingredients. This sequential addition ensures each element contributes its optimal flavor without any component becoming bitter or muted.

Watch your pasta cooking time: The shells will continue cooking in the residual heat after you remove the pot from the stove, so aim for slightly firmer than al dente when testing. Adding the cheese in batches while stirring gently will create a smoother, more integrated sauce than dumping it all at once. This technique prevents clumping and ensures even distribution throughout your cheesy beef pasta dish.

Instructions

Step 1: Prepare the Base
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon. Cook until thoroughly browned, about 5-7 minutes. Drain excess fat if necessary, leaving about a tablespoon in the pan for flavor. Add diced onions to the beef and sauté until translucent, about 3 minutes. Stir in minced garlic and cook just until fragrant, about 30 seconds.

Step 2: Build the Flavor Profile
Add tomato paste to the meat mixture and stir constantly for 1-2 minutes until it darkens slightly and coats the meat. This step caramelizes the tomato paste, adding depth to your One Pot Cheesy Beef and Shells. Sprinkle in the Italian seasoning, paprika, and red pepper flakes (if using). Season with salt and pepper, then stir to combine, allowing the spices to bloom in the heat for about 30 seconds.

Step 3: Create the Sauce Base
Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan—these contain concentrated flavor! Add the undrained diced tomatoes and stir to combine. Bring the mixture to a gentle boil.

Step 4: Cook the Pasta
Once boiling, add the uncooked pasta shells to the pot and stir to ensure they’re submerged. Reduce heat to medium-low and cover. Simmer for 8-10 minutes, stirring occasionally to prevent sticking, until pasta is nearly al dente. The shells should still have a slight firmness as they’ll continue cooking in the next steps.

Step 5: Create the Creamy Finish
Reduce heat to low and stir in the heavy cream. Add the shredded cheese in two batches, stirring gently after each addition until fully melted and incorporated. For the creamiest texture, allow each addition of cheese to fully melt before adding more. Once all cheese is incorporated, remove from heat and let stand for 5 minutes. This resting period allows the sauce to thicken and the flavors to meld beautifully.

Step 6: Serve
Give your One Pot Cheesy Beef and Shells a final gentle stir before serving. Garnish with freshly chopped parsley for a pop of color and fresh flavor contrast. Serve immediately while hot and at peak creaminess.

Variations

Vegetable-Packed Version: Transform your One Pot Cheesy Beef and Shells into an even more nutritious meal by adding 1 cup of finely diced bell peppers and 2 cups of fresh spinach. Add the bell peppers with the onions to soften them, and stir in the spinach during the last minute of cooking until just wilted. This variation adds vibrant color, extra nutrients, and subtle sweetness that complements the savory cheese shells perfectly.

Taco-Inspired Twist: For a Mexican-inspired beef and pasta dish, substitute the Italian seasoning with 2 tablespoons of taco seasoning and add 1 can of drained black beans when you add the pasta. Top the finished dish with diced avocado, a dollop of sour cream, and crushed tortilla chips for textural contrast. This variation transforms the dish into a fusion favorite that combines the comfort of pasta with familiar taco flavors.

Lighter Option: Create a healthier version by using ground turkey instead of beef, whole wheat pasta shells, reduced-fat cheese, and milk instead of heavy cream. The dish will still maintain its creamy, cheesy appeal while reducing calories and fat. Boost the fiber content by adding 1 cup of finely diced zucchini when you add the onions.

Storage and Serving

One Pot Cheesy Beef and Shells stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to an airtight container. Refrigerated leftovers will maintain their quality for 3-4 days. When reheating, add a splash of milk or broth to revitalize the creamy sauce, as the pasta will absorb moisture during storage. Reheat gently on the stovetop or in the microwave at medium power, stirring occasionally.

For serving, pair this hearty dish with a simple green salad dressed with lemon vinaigrette to cut through the richness. The bright acidity provides perfect balance to the creamy pasta. For a complete meal, add garlic bread for sopping up the delicious sauce—try brushing sliced Italian bread with a mixture of butter, minced garlic, and chopped parsley before toasting until golden.

For an elegant presentation, serve your cheesy beef pasta in wide, shallow bowls topped with additional shredded cheese, a sprinkle of red pepper flakes for those who enjoy heat, and fresh herbs. For family-style serving, transfer to a large serving dish and place in the center of the table for everyone to help themselves to this crowd-pleasing comfort food.

FAQs

Can I make this dish ahead of time?
Yes, you can prepare One Pot Cheesy Beef and Shells up to 2 days ahead. When reheating, add a splash of broth or milk as the pasta will absorb sauce during storage, and reheat gently to prevent the cheese from separating.

What if I don’t have shell pasta?
Any medium-sized pasta shape with crevices works well for this beef and cheese pasta dish. Penne, rotini, or medium elbow macaroni make excellent substitutions as they all capture the sauce effectively.

Can I freeze leftovers?
While you can freeze this dish, the texture of the pasta and cheese sauce may change slightly upon thawing. Freeze in portion-sized containers for up to 2 months and thaw overnight in the refrigerator before reheating gently with added liquid.

How can I make this recipe gluten-free?
Simply substitute the regular pasta shells with your favorite gluten-free pasta variety. Be sure to adjust cooking time according to package directions as gluten-free pasta often cooks more quickly. Also verify that your broth and seasonings are gluten-free.

What cheese works best if I don’t have cheddar?
Monterey Jack, Colby, or a Mexican cheese blend all work wonderfully in One Pot Cheesy Beef and Shells. For a more complex flavor profile, try a combination of mozzarella for stretch and Parmesan for depth.

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