One Pot Creamy Beef and Shells

Overhead shot of ground beef and shells in a creamy sauce with a side salad

4.50 from 4 votes

One Pot Creamy Beef and Shells

Total comfort food! This one pot creamy beef and shells recipe is an easy dinner made from scratch with ground beef and shell pasta in a cheesy tomato sauce.

Course Dinner

Cuisine American

Keyword beef and shells, creamy beef and shells, creamy shells and beef, ground beef and shells

Prep Time 10

Cook Time 25

Total Time 35

Servings - 6 people

Calories 507kcal

Author Blair Lonergan

Ingredients

1 tablespoon olive oil
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sugar
2 cups beef broth or beef stock
8 ounces dry medium shells pasta (about 2 ¾ - 3 cups measured before cooking)
1 (15 ounce) can tomato sauce
4 ounces Velveeta cheese, cubed
4 ounces grated sharp or extra-sharp cheddar cheese (about 1 cup)
½ cup heavy cream, at room temperature
Optional garnish: grated Parmesan cheese; chopped fresh parsley or basil; sliced green onions

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. When the oil shimmers, add the beef and cook, stirring, until the meat is no longer pink, about 7-9 minutes. Drain off the fat, leaving the beef in the pan.
Stir in the salt, Italian seasoning, garlic powder, onion powder, sugar, broth, pasta shells, and tomato sauce. Bring to a boil, then reduce the heat to low or medium-low so the liquid is at a gentle simmer. Cover and cook until the pasta is tender, about 8-10 minutes, stirring occasionally so that the pasta cooks evenly and doesn’t stick to the bottom of the pan. Remove from the heat.
Stir in heavy cream, Velveeta, and cheddar. Stir until the cheese melts. Taste and season with additional salt and pepper, if necessary.
Garnish with Parmesan, herbs, or green onions; serve immediately.

Notes

Use heavy cream. Do not substitute with half-and-half, milk, or other lower-fat alternatives, which may curdle or separate in the acidic tomato sauce. Use room temperature cream so that it's less likely to break when added to the hot pan.
Velveeta gives the dish a smooth, creamy texture and mouthfeel. Substituting with other types of cheese will change the consistency of the sauce.
Use cheddar that you grate by hand. Do not use pre-shredded cheese in a bag, because those packaged cheeses include a powdery coating with stabilizers that prevent the cheese from melting as smoothly into the sauce.
A small amount of sugar balances the acidity in the tomato sauce, resulting in a more complex dish with a brighter tomato flavor.
Stir the shells occasionally as they simmer. This helps the pasta cook evenly and prevents it from sticking to the bottom of the pot.
Remove the pot from the heat before adding the cream and cheeses. When cheese gets too hot, it separates and gives the sauce a grainy texture.
Garnish the dish with Parmesan cheese, chopped fresh parsley, or fresh basil for even more flavor.
Recipe adapted from The Kitchn.

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