One Pot Cheesy Beef Shells

This hearty one-pot cheesy beef and shells dish has become my family's go-to comfort food for busy weeknights. The combination of tender pasta shells, seasoned ground beef, and gooey melted cheese creates an irresistible meal that even the pickiest eaters devour without complaint.

I first discovered this recipe during a particularly hectic week when I needed something quick yet satisfying. My children who typically debate every vegetable suddenly fell silent at the dinner table completely focused on their bowls of cheesy pasta. Now it's requested at least twice a month in our regular dinner rotation.

Ingredients

• 1 pound lean ground beef: between 90–93 percent lean ensures flavor without excessive grease
• 1 large yellow onion: diced small for sweetness and foundation flavor without chunks kids might pick out
• 3 garlic cloves: finely minced for robust flavor that mellows beautifully during cooking
• 2 tablespoons all-purpose flour: creates the perfect thickening agent for a silky sauce
• 2 cups reduced beef broth: provides rich depth without overwhelming saltiness
• 8-ounce can tomato sauce: adds acidity to balance the richness of cheese and beef
• Italian seasoning, paprika, garlic powder, salt, and pepper: the perfect blend of aromatics that elevate simple ingredients
• 8 ounces small pasta shells: their shape captures pockets of sauce and cheese in every bite
• 1/2 cup heavy cream: creates an incredibly velvety texture impossible to achieve with milk
• 2 1/2 cups shredded cheddar cheese: select a good quality medium or sharp cheddar for best flavor melt

Step-by-Step Instructions

Brown the Beef:

Cook ground beef in a large skillet over medium-high heat breaking it into crumbles as it cooks. The key is not stirring constantly but letting portions develop a slight crust before flipping and breaking them up. Once fully browned with no pink remaining, remove with a slotted spoon to a plate but keep those flavorful drippings in the pan.

Sauté the Aromatics:

Add diced onion to the beef drippings and cook for about 4 minutes until they become translucent and slightly golden around the edges. The onions will absorb all those concentrated beef flavors enhancing the overall depth of the dish. Add minced garlic and cook just until fragrant about 1 minute being careful not to let it brown or burn.

Create the Base Sauce:

Sprinkle flour evenly over the onion garlic mixture and cook for a full minute stirring continuously. This creates a roux that will thicken your sauce perfectly. Gradually add beef broth while stirring constantly to prevent lumps letting the sauce come to a simmer and thicken slightly before proceeding.

Build Flavor Depth:

Add tomato sauce and all seasonings followed by the dry pasta shells. The pasta cooks directly in the sauce absorbing flavor with every minute. Reduce heat, cover, and simmer for about 10 minutes until pasta is tender and most liquid has been absorbed. Stir occasionally to prevent sticking.

Create Cheesy Perfection:

Stir in heavy cream and shredded cheese until completely melted and incorporated. The sauce will transform into a silky velvety consistency that coats each shell beautifully. Return the cooked beef to the skillet folding gently to distribute evenly throughout the cheesy pasta mixture.

My favorite component is undoubtedly the cheesy sauce. I discovered through many test batches that adding the cheese gradually rather than all at once creates the smoothest texture without any graininess. My youngest son who previously claimed to dislike tomato-based dishes now requests this weekly insisting it's the only pasta dish he truly loves.

Perfect Pasta Selection

The small shell pasta is truly non-negotiable in this recipe. Their cup-like shape captures pockets of sauce and small bits of seasoned beef in every bite creating the perfect flavor delivery system. While elbow macaroni can work in a pinch, larger pasta shapes like penne or rigatoni require more liquid and longer cooking times which throws off the carefully balanced sauce to pasta ratio. For best results stick with shells or elbows and follow the cooking times precisely.

Make Ahead and Storage

This cheesy beef and shells recipe reheats beautifully making it perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 5 days. When reheating add a splash of milk or cream to restore the original creamy consistency as the pasta will have absorbed some of the sauce overnight. For best results reheat gently over medium-low heat rather than using high microwave settings which can cause the cheese to separate and become oily.

Customization Options

While this recipe is perfect as written, there are several delicious variations worth exploring. For a spicier version add a diced jalapeño with the onions or stir in a few dashes of hot sauce at the end. Transform it into a taco-inspired dish by swapping the Italian seasoning for taco seasoning and topping with diced avocado, cilantro, and a dollop of sour cream. For a more complex flavor profile substitute half the cheddar with smoked gouda or pepper jack cheese which adds wonderful depth.

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Frequently Asked Questions

→ Can I use a different type of pasta?

Small pasta shells work best for even cooking and sauce coverage. While small elbow macaroni can be a substitute, avoid larger pastas as they may not cook uniformly in the sauce.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for 3-4 months. Reheat gently to avoid curdling the cream sauce.

→ Can I make this dish in advance?

This dish is best served fresh, but you can prepare it ahead and reheat it gently on the stove or microwave for convenience.

→ What cheeses can I use instead of cheddar?

Cheddar cheese provides a rich and creamy texture, but you can substitute it with Monterey Jack, Colby, or a blend of Italian cheeses for a different flavor.

→ Is there a vegetarian option for this dish?

Yes, you can replace ground beef with plant-based protein crumbles or omit it entirely and add additional vegetables for a vegetarian version.