One Pot Creamy Beef and Shells (Printable version)

Hearty pasta with beef in rich creamy tomato sauce, all cooked in one pot for easy weeknight dinners.

# Ingredient list:

→ Meat

01 - 1 lb ground beef (80/20 blend)

→ Vegetables & Aromatics

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

→ Pasta

04 - 8 oz medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 oz) 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
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# Step-by-step guide:

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

# Expert tips:

01 -
  • Everything happens in one pot, which means one less thing to wash and actually time to breathe after dinner.
  • The creamy tomato sauce tastes like it simmered for hours, but you'll have it on the table in 35 minutes flat.
  • It's hearty enough that even people who claim they're not hungry suddenly ask for seconds.
02 -
  • Don't skip draining excess fat from the beef—too much grease makes the final dish feel slick instead of creamy, and it's the difference between tasting rich and tasting heavy.
  • Stir the pasta occasionally while it simmers because it will stick to the bottom and burn if you leave it alone, and burnt pasta tastes bitter and ruins the whole thing.
03 -
  • If your sauce seems too thin at the end, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in while simmering—it thickens instantly without making anything grainy.
  • Taste the dish before adding extra salt because the broth, cheese, and pasta all contribute salt, and it's easy to oversalt and ruin it.
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