One Pot Cheesy Beef and Shells – Easy Weeknight Dinner

Why You’ll Love It

This one pot cheesy beef and shells recipe is a true lifesaver on busy weeknights. It’s quick, filling, and packed with flavor. Plus, cleanup is a breeze since everything cooks in one pot. From the savory browned beef to the creamy melted cheese coating tender shell pasta, every bite comforts and satisfies. Whether you’re feeding a family or cooking for yourself, this dish hits the spot with minimal effort.

Ingredients

• 1 pound ground beef – substitute ground turkey for a lighter option
• 1 small onion, diced
• 2 cloves garlic, minced – use garlic powder if fresh isn’t available
• 1 cup beef broth – vegetable broth works too
• 1 (15-ounce) can tomato sauce
• 2 cups uncooked medium shell pasta – small elbows or mini penne also work
• 1 cup shredded cheddar cheese – try sharp cheddar for extra tang
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning – or a mix of dried basil and oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
2. Add ground beef and garlic, breaking up the meat with a spoon. Cook until browned and fully cooked, about 5–7 minutes.
3. Drain any excess fat from the pot to keep the dish lighter.
4. Stir in beef broth, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
5. Add uncooked shell pasta to the pot. Cover and cook, stirring occasionally, until pasta is tender, about 15 minutes.
6. Once pasta is cooked, stir in shredded cheddar and mozzarella cheese until melted and creamy.
7. Serve immediately, garnished with fresh herbs if desired.

Expert Tips

For perfectly cooked pasta, keep an eye on the liquid level and add a splash more broth or water if needed. To boost flavor, brown the beef well before adding liquids. Use a heavy-bottomed pot to prevent sticking. Leftovers reheat well and actually develop deeper flavors overnight.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze portions for up to 3 months; thaw overnight in the fridge before reheating gently on the stovetop or microwave.

Variations

• Vegan: Replace beef with plant-based ground meat and use dairy-free cheese.
• Gluten-Free: Use gluten-free pasta and ensure broth and tomato sauce are gluten-free.
• Dairy-Free: Omit cheese or substitute with your favorite dairy-free cheese.
• Low Carb: Swap pasta for cauliflower florets or shirataki shells for a low-carb twist.

FAQ

Can I use ground turkey instead of beef in one pot cheesy beef and shells?

Yes! Ground turkey works well as a leaner alternative and cooks the same way.

How do I prevent the pasta from sticking in this one pot meal?

Stir occasionally while cooking and ensure there’s enough liquid to keep pasta submerged and cooking evenly.

Can I prepare this recipe ahead of time?

Yes, you can make the dish ahead and refrigerate for up to 2 days. Reheat gently with a splash of broth to keep it creamy.

Is this one pot cheesy beef and shells freezer-friendly?

Absolutely! Freeze in portions and thaw overnight before reheating.

Call to Action

If you loved this one pot cheesy beef and shells recipe, please leave a comment below and share your tips or variations. Don’t forget to rate the recipe and save it for your next easy weeknight dinner. Explore more one pot meals on our One Pot Recipes page. For more cooking inspiration, visit Food Network.