Creamy One Pot Beef Shells (Printer-friendly)
Tender beef and pasta shells simmered in a rich, creamy tomato cheese sauce with Italian spices—a comforting one-pot meal perfect for busy weeknights.
# What You’ll Need:
→ Meat & Protein
01 - 1 pound lean ground beef
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Pasta
04 - 12 ounces medium pasta shells
→ Liquids
05 - 3 cups low-sodium beef broth
06 - 1 cup tomato sauce
→ Dairy
07 - 1/2 cup heavy cream
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup grated Parmesan cheese
→ Spices & Seasoning
10 - 1 teaspoon dried Italian seasoning
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - Fresh parsley, chopped
# How to Make It:
01 - Cook the ground beef in a large, deep skillet or Dutch oven over medium-high heat until browned, breaking it up with a spoon for 4 to 5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in the Italian seasoning, paprika, salt, and pepper. Stir to combine evenly.
04 - Add the pasta shells, beef broth, and tomato sauce. Stir well to combine and bring to a simmer.
05 - Reduce heat to medium-low, cover, and cook for 12 to 14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
06 - Stir in the heavy cream, cheddar cheese, and Parmesan cheese until melted and the sauce becomes creamy and smooth.
07 - Taste and adjust seasoning if needed. Remove from heat and let rest for 2 minutes to thicken. Garnish with chopped parsley before serving, if desired.
# Expert Tips:
01 -
- The pasta cooks directly in the sauce, absorbing all those beefy tomato flavors while you barely lift a finger
- Everything happens in one vessel, meaning the only cleanup is a quick wash and you're done
- That moment when the cream hits the tomato sauce and suddenly it's restaurant-quality velvety magic
02 -
- The pasta continues absorbing liquid while it rests, so if it looks a little soupy when you turn off the heat, that's actually perfect
- Stirring too frequently while the pasta simmers makes it gummy—give it time to do its thing between stirs
- Using freshly grated cheese instead of pre-shredded makes the sauce noticeably smoother because there's no anti-caking powder interfering with the melt
03 -
- Grate your own cheese—I learned the hard way that pre-shredded cheese has a powdery coating that prevents that silky restaurant-style sauce
- Don't skip the resting time—it's only two minutes but it's the difference between okay and absolutely perfect consistency