A cozy, ultra-creamy one-pot pasta dinner made with browned ground beef, tender pasta shells, and a rich cheesy herb sauce. Everything cooks together in one Dutch oven for an easy, satisfying family meal.

Servings: 6
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 40 minutes

 Ingredients

Beef & Pasta

• 1 lb (450 g) ground beef
• 2 cups uncooked medium pasta shells
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ½ cup tomato sauce
• 1 tbsp olive oil, if needed

Seasonings

• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 1 tbsp chopped fresh parsley

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 Instructions

1. Brown the beef

Heat a large Dutch oven over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns.

Add the diced onion and cook for another 2–3 minutes, until softened.

Stir in the garlic and cook for 30 seconds.

Drain excess grease if necessary.

2. Season

Add:

• Italian seasoning
• Paprika
• Onion powder
• Garlic powder
• Salt
• Black pepper

Stir everything together.

3. Add the uncooked pasta

Add the dry pasta shells directly into the Dutch oven.

Pour in the beef broth, milk, heavy cream, and tomato sauce.

Stir thoroughly, making sure the pasta is mostly submerged in the liquid.

4. Simmer

Bring the mixture to a gentle boil.

Reduce the heat to medium-low and cover.

Cook for approximately 12–15 minutes, stirring every few minutes to prevent the shells from sticking to the bottom.

Continue cooking until the pasta is tender and most of the liquid has been absorbed.

If the pasta needs more liquid before becoming tender, add ¼ cup broth or milk at a time.

5. Add the cheese

Reduce the heat to low.

Stir in the cheddar and Monterey Jack cheese.

Mix until completely melted and the sauce becomes thick, creamy, and smooth.

6. Finish

Taste and adjust the seasoning.

Sprinkle with fresh parsley.

Let the pasta sit uncovered for 3–5 minutes before serving. The sauce will thicken as it rests.

Serve hot. 🧀🍝

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 Tips for Perfect One-Pot Pasta

Don’t rinse the pasta:
The starch released while cooking helps naturally thicken the creamy sauce.

Stir regularly:
Pasta shells can settle on the bottom, so give the pot a good stir every few minutes.

Keep the heat moderate:
A gentle simmer cooks the pasta evenly without scorching the milk.

Add cheese at the end:
Adding cheese after the pasta is cooked helps keep the sauce smooth.

Want it extra creamy?
Add another ¼ cup heavy cream or 2–3 tablespoons cream cheese at the end.

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 Nut & Allergy Information

Nuts

No nuts are required in this recipe.

Contains

• Milk/dairy: milk, heavy cream, cheddar, Monterey Jack
• Wheat/gluten: regular pasta shells

Egg

Some dried pasta contains egg, depending on the brand. Check the package if egg avoidance is important.

Gluten-free

Use gluten-free pasta shells and verify that the broth, tomato sauce, and seasonings are certified gluten-free.

Nut-free

The basic recipe contains no nuts. For a severe nut allergy, check packaged ingredients for cross-contact warnings.

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 Q&A

Can I use ground turkey?

Yes. Ground turkey works very well, although it will have a lighter flavor.

Can I use different pasta?

Yes. Rotini, elbows, cavatappi, or small penne can all work. Adjust the cooking time according to the pasta.

Can I use only cheddar?

Absolutely. Use about 1½ cups cheddar if you don’t have Monterey Jack.

Can I use cream cheese?

Yes. Stir in 3–4 tablespoons softened cream cheese along with the shredded cheese for an even creamier sauce.

What if my sauce is too thick?

Add a splash of warm milk or beef broth and stir until you reach your preferred consistency.

What if the pasta is still hard?

Add ¼ cup broth or milk, cover, and continue cooking for another 2–3 minutes. Repeat as needed.

Can I add vegetables?

Definitely. Diced bell peppers, mushrooms, spinach, zucchini, peas, or broccoli are great additions.

Can I make it spicy?

Yes. Add red pepper flakes, cayenne, diced jalapeño, or a little hot sauce.

Can I make it ahead?

Yes, but the pasta will continue absorbing sauce as it sits. When reheating, add a splash of milk or broth to loosen it.

How long do leftovers last?

Store in an airtight container in the refrigerator for 3–4 days.

Can I freeze it?

Yes, although the creamy sauce may change slightly in texture after thawing. Cool completely, freeze in portions, and thaw in the refrigerator before reheating.

What can I serve with it?

A crisp green salad, roasted broccoli, steamed vegetables, or cucumber-tomato salad makes a great side.