One-Pot Creamy Beef and Shells in Under 30 Minutes – Quick Weeknight Dinner
This One-Pot Creamy Beef and Shells in Under 30 Minutes is a quick, hearty, and creamy dinner with tender pasta shells and savory beef. Perfect for busy weeknights or an easy comfort meal.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups
- Grater (for cheese)
Ingredients
- 1 lb (450 g) ground beef (or turkey for lean option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz (2 cups) medium pasta shells
- 2 cups beef or chicken broth
- 1 cup heavy cream (or half-and-half, or plant-based milk for dairy-free)
- 1–1½ cups shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
- 1–2 tsp salt (to taste)
- ½–1 tsp black pepper
- Optional: 1 tsp paprika, ½ tsp chili flakes
- Optional vegetables: spinach, zucchini, mushrooms, bell peppers
- Optional fresh herbs: parsley or basil, for garnish
Instructions
- Heat 1–2 tbsp oil in a large skillet or Dutch oven over medium heat. Add ground beef, season with salt, pepper, and optional paprika. Brown completely, breaking into small crumbles.
- Remove excess fat, leaving about 1 tsp. Add onions and garlic; sauté 2–3 minutes until fragrant.
- Deglaze pan with a splash of broth, scraping up browned bits for extra flavor.
- Add remaining broth, cream, and pasta shells. Stir to combine.
- Bring to a gentle boil, then reduce heat to a simmer. Cook 12–15 minutes, stirring occasionally, until pasta is tender. Add vegetables in the last 5–7 minutes if using.
- Remove from heat; stir in shredded cheese until melted. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley or basil. Serve warm.
Notes
- Keep stirring occasionally to prevent pasta from sticking.
- Use quality broth for maximum flavor.
- Add a splash of broth or milk when reheating leftovers to refresh creaminess.
- Variations: Tex-Mex (taco seasoning + peppers), Italian (basil + marinara), Veggie Boost (spinach, zucchini, mushrooms), Spicy Kick (chili flakes, hot sauce).
- Can be made ahead and refrigerated for up to 4 days or frozen for 2 months.