Description
Get ready to meet your new weeknight dinner obsession. This One Pot Cheesy Beef Shells is basically what happens when comfort food decides to make your life easier while still delivering maximum deliciousness. We’re talking tender pasta shells swimming in a rich, cheesy sauce with perfectly seasoned ground beef, all cooked in one glorious pot that somehow manages to be both incredibly satisfying and ridiculously simple. It’s like a hug from your favorite Italian grandmother, but with less guilt about the mess because there’s literally only one pot to clean. The shells hold onto all that cheesy, beefy goodness in their little pasta pockets, creating the perfect bite every single time. Fair warning: this is the kind of meal that makes you want to do a little happy dance in your kitchen while you eat.
Ingredients
For the Base:
- 1 lb ground beef (80/20 blend is perfect)
- 1 lb medium pasta shells (conchiglie)
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color you like)
- 2 tbsp tomato paste
For the Sauce Magic:
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 2 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
For the Cheese Situation:
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese, cubed and softened
- 1/2 cup Parmesan cheese, grated
For Finishing:
- 1/4 cup fresh parsley, chopped
- 2 green onions, chopped
- Extra cheese for topping (because why not?)
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes).
Season with salt and pepper while it’s cooking.
Remove beef with a slotted spoon, but leave about 2 tbsp of fat in the pot for flavor.
Add diced onion and bell pepper to the same pot with the beef fat.
Sauté for 4-5 minutes until vegetables are softened and onion is translucent.
Add minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly (this adds amazing depth).
Pour in beef broth, scraping up any browned bits from the bottom of the pot.
Add diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, garlic powder, onion powder, and red pepper flakes if using.
Return the cooked beef to the pot and stir everything together.
Bring to a boil, then reduce heat and let it simmer for 5 minutes to meld the flavors.
Stir in the pasta shells, making sure they’re mostly submerged in the liquid.
Bring back to a boil, then reduce heat to medium-low and cover.
Cook for 12-15 minutes, stirring every few minutes to prevent sticking, until pasta is tender.
Add more broth or water if needed — you want the pasta to be tender but not dry.
Remove from heat (this is important — you don’t want the cheese to curdle).
Stir in cubed cream cheese until melted and smooth.
Gradually add cheddar, mozzarella, and Parmesan, stirring until everything is melted and creamy.
Taste and adjust seasoning — more salt? More pepper? This is your moment to make it perfect.
Let it sit for 5 minutes to thicken up slightly (the hardest part of the whole recipe).
Garnish with fresh parsley, green onions, and extra cheese.
Serve immediately while it’s hot and gooey.
Watch everyone’s faces light up with pure joy.
Notes
This is pretty much a complete meal on its own, but a simple side salad adds some freshness.
Garlic bread is perfect for soaking up any extra cheesy sauce.
A glass of red wine or cold beer pairs beautifully with all that comfort food goodness.
Some steamed broccoli on the side adds color and makes you feel slightly healthier.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~45g
- Protein: ~28g