Cheesy Ground Beef and Shells – One-Pot Pasta Comfort the Whole Family Will Love

Your New Weeknight Best Friend is Here

Hey friends, Beau here! Let’s get real for a second. Some nights, you just need a dinner that feels like a warm hug. You know the ones—those evenings when you’re running on fumes, the kids are hangry (or maybe that’s just you), and the last thing you want to do is create a mountain of dishes with a complicated recipe. You need something that’s all about maximum flavor with minimum fuss.

Well, pull up a chair, because I’m about to introduce you to your new kitchen superhero: my One-Pot Cheesy Ground Beef and Shells. This isn’t just a meal; it’s a creamy, beefy, cheesy lifesaver that cooks in a single pot. I’m talking tender pasta shells and savory ground beef simmered together in a rich, seasoned broth, then brought home with a glorious, velvety blanket of cheddar cheese. It’s the culinary equivalent of your favorite cozy sweater.

The magic here is in the method. By cooking the pasta right in the same pot as the beef and aromatics, the starches from the shells work their magic, thickening the sauce and ensuring every single bite is packed with flavor. No more boiling pasta in a separate pot! This is one-and-done cooking at its finest. So, grab your favorite deep skillet or Dutch oven, and let’s make a memory—and more importantly, a seriously delicious dinner.

The Story Behind the Supper

This recipe takes me right back to my first apartment after culinary school. I had all these grand, fancy ideas, but my budget was… well, let’s call it “humble.” My go-to was a box of pasta and whatever protein I could find on sale. One particularly tired Tuesday, I decided to break all the “rules” I’d just spent years learning. I threw everything—uncooked pasta, ground beef, broth—into my one decent pot, crossed my fingers, and hoped for the best.

What emerged was a revelation. It was creamy, comforting, and somehow felt greater than the sum of its simple parts. My roommates, who were usually surviving on instant noodles, declared it the best thing they’d ever eaten. It became our weekly ritual, the dish we’d make when we needed to reconnect over a steaming, shared bowl. It taught me that the best food isn’t always the most complicated; it’s the food that feeds your soul and brings people together. That’s the spirit I’ve baked into every recipe here at Feastical.

Gathering Your Kitchen Crew (Aka The Ingredients)

One of the best things about this dish is the simple, pantry-friendly ingredient list. Here’s everything you’ll need, along with a few of my chef-y insights to help you understand the “why” behind the “what.”

• 1 lb Ground Beef (preferably 85/15): This fat-to-lean ratio gives you the perfect amount of flavor and juiciness without being overly greasy. Chef’s Tip: For a lighter twist, ground turkey or chicken works beautifully, but you might want to add an extra tablespoon of olive oil to the pot for sautéing.
• 1 Small Onion, finely chopped & 2 Cloves Garlic, minced: This is the flavor foundation! The onion adds a subtle sweetness, and the garlic brings that unmistakable aromatic punch. Don’t rush this step—letting them soften properly builds a deep flavor base.
• 2 cups Uncooked Medium Pasta Shells: I love shells because their little cups trap the cheesy sauce in every bite. Substitution: Elbow macaroni, orecchiette, or even rotini will work in a pinch.
• 2½ cups Beef Broth: This is our cooking liquid and a major flavor booster. Using a good-quality broth makes a real difference here. Vegetarian? Swap it for vegetable broth!
• 1 cup Milk or Cream: This is where the creaminess comes to life! Milk gives you a lighter sauce, while heavy cream or half-and-half will make it extra rich and decadent. Your call based on what kind of hug you need today.
• 1½ cups Shredded Cheddar Cheese: The star of the show! I recommend shredding your own cheese from a block, as the pre-shredded stuff often has anti-caking agents that can make the sauce a little grainy.
• ½ tsp Smoked Paprika & 1 tsp Italian Seasoning: The smoked paprika adds a whisper of warmth and depth, while the Italian seasoning brings in those classic herbal notes. It’s a simple but powerful combo.
• Salt and Black Pepper, to taste: Season as you go! I always add a pinch with the beef and then again at the end.
• Optional Garnishes: A sprinkle of fresh parsley for color, a dash of hot sauce for a kick, or a splash of Worcestershire sauce for a savory, umami boost.

Let’s Get Cooking! Your Step-by-Step Guide

Okay, team, it’s go time. This is where the magic happens. Follow these steps, and you’ll have a perfect, one-pot wonder in about 20 minutes.

1. Brown the Beef: Grab your largest skillet or a Dutch oven and place it over medium heat. Add the ground beef and break it up with a wooden spoon. Cook it until it’s nicely browned and no longer pink. Chef’s Hack: Once the beef is cooked, take a minute to drain off the excess fat. This keeps the final dish from being greasy and lets the other flavors shine.
2. Sauté the Aromatics: Now, add your finely chopped onion and minced garlic right into the pot with the beef. The residual heat and fat are perfect for cooking them. Sauté for 2-3 minutes, stirring constantly, until the onions have softened and the whole kitchen smells incredible. You’ll know it’s ready when you can smell that gorgeous garlic.
3. Simmer the Pasta: Here’s the one-pot trick! Pour in the uncooked pasta shells, beef broth, Italian seasoning, and smoked paprika. Give everything a really good stir, making sure the pasta is submerged in the liquid. Crank the heat up to high and bring it to a lively boil. Once it’s bubbling, immediately reduce the heat to a gentle simmer. Let it cook uncovered for 10-12 minutes, stirring occasionally to prevent sticking. You’re looking for the pasta to be al dente (cooked but with a slight bite) and for the liquid to have reduced and thickened significantly.
4. Create the Creamy Cheese Sauce: Turn the heat down to low. Now, pour in your milk or cream and add all that glorious shredded cheddar cheese. Stir gently but continuously. You’ll see the sauce transform before your eyes, becoming smooth, creamy, and oh-so-inviting. Pro Tip: Adding the dairy off the heat prevents it from curdling and ensures a silky-smooth sauce.
5. The Final Taste Test: This is the most important step! Grab a spoon and taste your creation. Does it need a bit more salt? A few cracks of black pepper? Maybe a splash of hot sauce? This is your moment to make the dish perfectly yours. Adjust the seasoning until it sings.

How to Serve It Up with Style

You’ve done it! Now, let’s get this masterpiece from the pot to the plate. This dish is a complete meal in a bowl, but a little flair never hurt anybody.

I love serving this family-style, right from the pot in the middle of the table. It encourages everyone to dig in and share the experience. Ladle generous portions into shallow bowls. For that final “chef’s kiss,” sprinkle a little extra shredded cheese on top and a vibrant shower of freshly chopped parsley. The green pop of color makes it look as good as it tastes.

While it stands proudly on its own, a simple, crisp side salad with a zesty vinaigrette is the perfect partner. It cuts through the richness of the pasta beautifully. If you’re feeding a crowd with bigger appetites, a side of buttery, toasted garlic bread is non-negotiable for mopping up every last bit of that cheesy sauce. Trust me on this one.

Make It Your Own: Delicious Recipe Variations

The beauty of this recipe is its flexibility. Think of it as a template for deliciousness! Here are a few of my favorite ways to mix it up.

• The “Kitchen Sink” Twist: Clean out your veggie drawer! Add a cup of diced bell peppers or mushrooms when you sauté the onions. A handful of fresh spinach stirred in at the very end with the cheese is also a fantastic way to add color and nutrients.
• Tex-Mex Fiesta: Swap the Italian seasoning for a packet of taco seasoning. Use a blend of Monterey Jack and cheddar cheese, and stir in a can of drained Rotel tomatoes (diced tomatoes with green chilies) with the broth. Serve with a dollop of sour cream and sliced jalapeños.
• Cheeseburger Pasta: Channel your inner burger joint! Stir in a tablespoon of yellow mustard and a big squirt of ketchup when you add the cheese. For the full effect, top with diced dill pickles and crispy, crumbled bacon.
• Creamy Tomato Version: Love a red sauce? Add a 15-ounce can of crushed tomatoes or tomato sauce along with the beef broth. You might need to reduce the broth by about ½ cup. Finish with fresh basil instead of parsley.

Beau’s Chef’s Notes & Kitchen Confessions

This recipe has been with me for years, and it’s evolved in the best ways. I’ve learned that the type of pot you use matters—a heavy-bottomed Dutch oven distributes heat evenly and prevents any scorching. I also used to be impatient and add the cheese while the pot was still too hot, which sometimes led to a slightly broken sauce. Learning to take it off the heat was a game-changer!

One of my favorite kitchen memories is of my dog, Biscuit, sitting like a perfect statue the entire time this is cooking, hoping against hope that a piece of beef might magically fall from the sky. It hasn’t happened yet, buddy, but I admire your optimism. The point is, this recipe creates memories, both at the table and in the process of making it.

Your Questions, Answered!

I’ve made this dish a zillion times, and I’ve heard all your brilliant questions. Here are the answers to the most common ones.

• Q: My sauce turned out a bit grainy. What happened?

  A: This is almost always a heat issue. Cheese can “break” and become grainy if it’s heated too quickly or at too high a temperature. The key is to take the pot completely off the heat before stirring in the cheese. The residual heat is more than enough to melt it smoothly.

• Q: Can I make this ahead of time?

  A: Absolutely! It stores and reheats like a dream. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to loosen it up, and warm it gently on the stovetop over low heat, stirring frequently.

• Q: The pasta absorbed all the liquid but is still hard. Help!

  A: No worries! This can happen if your heat was too high or your pot was too wide, causing rapid evaporation. Simply add another ½ cup of warm broth or water, stir, and continue to simmer for a few more minutes until the pasta is tender.

• Q: Can I freeze this cheesy ground beef and shells?

  A: You can, but with a small caveat. Cream-based pasta sauces can sometimes separate and become a bit watery upon thawing. For best results, freeze it in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat slowly on the stovetop with an extra splash of milk, stirring well to recombine.

Cheesy Ground Beef and Shells : One-Pot Pasta Comfort the Whole Family Will Love

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• Author: BeauCollier

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Description

A creamy, beefy, cheesy pasta that cooks entirely in one pot—perfect for busy weeknights and hungry families.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (85/15 recommended; ground turkey or chicken also works, add 1 tbsp olive oil if using leaner meat)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups uncooked medium pasta shells (or elbow macaroni, orecchiette, rotini)

• 2½ cups beef broth (vegetable broth for vegetarian version)

• 1 cup milk or cream

• 1½ cups shredded cheddar cheese (freshly shredded preferred)

• ½ tsp smoked paprika

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• Optional garnishes: fresh parsley, hot sauce, Worcestershire sauce

Optional Variations:

• Veggie-packed: Add diced bell peppers, mushrooms, or spinach.

• Tex-Mex: Use taco seasoning, Monterrey Jack + cheddar, diced Rotel, top with sour cream & jalapeños.

• Cheeseburger Pasta: Add 1 tbsp mustard, 1 tbsp ketchup, top with pickles and crispy bacon.

• Creamy Tomato: Add 15 oz crushed tomatoes or tomato sauce, reduce broth by ½ cup, garnish with basil.

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Instructions

1. Brown the Beef

1. In a large skillet or Dutch oven, cook ground beef over medium heat until browned, breaking it apart.

2. Drain excess fat if needed.

2. Sauté Aromatics

• Add onion and garlic to the pot. Sauté 2–3 min until onions are softened and fragrant.

3. Cook the Pasta

1. Stir in uncooked pasta, beef broth, smoked paprika, and Italian seasoning.

2. Bring to a boil, then reduce heat to a simmer.

3. Cook uncovered for 10–12 min, stirring occasionally, until pasta is al dente and liquid has reduced.

4. Make it Cheesy

1. Remove the pot from heat.

2. Stir in milk/cream and shredded cheddar until smooth and creamy.

5. Final Seasoning

• Taste and adjust with salt, pepper, hot sauce, or Worcestershire sauce as desired.

6. Serve

• Serve family-style from the pot or in bowls.

• Garnish with parsley or extra cheese.

Notes

• Grainy sauce? Cheese was overheated. Add off-heat next time.

• Make ahead: Refrigerate up to 3 days; reheat gently with milk/broth.

• Pasta absorbed liquid but still firm: Add ½ cup warm broth or water, simmer until tender.

• Freezing: Freeze in airtight container up to 2 months; thaw overnight, reheat gently with milk.

Let’s Talk Nutrition & Prep

I believe in being transparent about what we’re eating, so we can enjoy our comfort food fully and mindfully. Here’s a general breakdown for one serving (assuming this recipe serves 4). Remember, these are estimates and can vary based on your specific ingredients (like the leanness of your beef or the type of milk you use).

Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins

• Calories: ~720
• Protein: ~38g (Fantastic for keeping you full and satisfied!)
• Carbohydrates: ~48g (The main energy source from those comforting pasta shells.)
• Fat: ~42g (This includes the fat from the beef and cheese, which carries all that incredible flavor.)

To lighten it up, use lean ground beef (93/7), low-fat milk, and reduced-fat cheese. And don’t forget my veggie-packed variations—adding spinach, peppers, or mushrooms is a great way to boost the vitamin and fiber content!

Final Thoughts from My Kitchen to Yours

And there you have it, friends—my go-to recipe for when life gets busy, but dinnertime still needs to be special. This Cheesy Ground Beef and Shells is more than just a meal; it’s a reminder that the most satisfying dishes are often the simplest ones. They’re the ones that bring everyone to the table with a smile, that fill your home with an irresistible aroma, and that leave you with just one pot to wash.

I hope this recipe becomes a trusted favorite in your home, just like it is in mine. Give it a try, make it your own, and most importantly, enjoy the process. Cooking is about love, connection, and a whole lot of flavor. Now, go dig in!

With a full heart and an even fuller plate,

Beau

P.S. Did you make this? I’d love to see your creation! Tag me @FeasticalBeau on social media or share a photo in the comments on the blog!