One Pot Creamy Beef and Shells (Print Version)

Hearty beef and shells in creamy tomato sauce, all cooked in one pot for easy cleanup.

# Components:

→ Meat

01 - 1 pound ground beef (80/20 recommended)

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 ounces medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 ounces) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk

→ Cheese & Seasonings

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt (or to taste)
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - In a large, deep skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
02 - Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
03 - Add the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring the pasta is submerged in the liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
05 - Stir in the heavy cream and milk. Simmer uncovered for 2–3 minutes to thicken slightly.
06 - Add the cheddar and Parmesan cheeses, stirring until melted and the sauce is creamy. Adjust seasoning if necessary.
07 - Remove from heat. Garnish with chopped parsley and a sprinkle of red pepper flakes, if desired. Serve hot.

# Expert Advice:

01 -
  • The entire dish comes together in one pot, meaning less than 10 minutes of cleanup afterward
  • That creamy sauce develops such incredible depth because the pasta releases starch right into the broth
  • Its hearty enough to satisfy growing teenagers but feels fancy enough for casual Friday dinner guests
02 -
  • The sauce continues thickening as it cools slightly, so dont worry if it looks a little loose when you first add the cream
  • Stirring occasionally during the simmer keeps the pasta from sticking to the bottom of the pan
  • If the pasta absorbs all the liquid before its cooked through, add just 1/4 cup more broth at a time
03 -
  • Grate your own Parmesan instead of buying pre-grated—the melting quality is dramatically better
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
  • If making ahead, undercook the pasta by 1 minute since it continues cooking in the sauce
Return