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Creamy One-Pot "Beef" and Shells

The perfect quick and easy meal for busy weeknights! This dish is loaded with vegan beef and cheese making it super filling and creamy.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Servings 4 people


  • 1 tablespoon (15 ml) olive oil
  • 1/2 medium white onion diced
  • 12 oz (340 g) vegan ground beef
  • 3 cloves garlic, minced (or 2 tbsp [18 g] jarred minced)
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 15 oz (444 ml) can tomato sauce
  • 1 1/2 cups (355 ml) vegetable broth
  • 1 cup (240 ml) plain unsweetened rice milk
  • 8 oz (230 g) medium pasta shells
  • 1 ½ cups (169 g) vegan cheddar shreds


  • In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 5-7 minutes, until translucent.
  • Stir in the ground “beef” and stir often until cooked, 7-10 minutes.
  • Add the garlic and cook for 30 seconds to a minute, until fragrant.
  • Stir in the Italian seasoning, salt and pepper.
  • Add the tomato sauce, vegetable broth and rice milk and stir to fully combine. Add the shells, stir well and turn the heat to high, bringing the mixture to a boil.
  • Lower the heat to medium-low, bringing the mixture to a simmer. Simmer, stirring occasionally, for 15-17 minutes, or until the pasta is tender and the sauce has thickened. Remove from the heat.
  • Mix in the cheddar shreds until fully melted. Season with more salt and pepper and serve warm, topped with parsley, if desired.
Keyword creamy, creamybeefandshells, creamybeefpasta, groundbeef, one-pot, sixvegansisters, veganbeef