One Pot Creamy Beef and Shells (Print version)

Tender beef and pasta shells in a rich, creamy tomato sauce—cook everything in one pot for a simple, satisfying dinner.

# What You'll Need:

→ Meat

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

→ Vegetables and 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 and 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 (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley (optional)

# Cooking Steps:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
02 - Add the chopped onion to the skillet and cook for 2 to 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 thoroughly to combine and ensure the pasta is submerged in the liquid.
04 - Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until the pasta reaches al dente texture and most liquid is absorbed.
05 - Stir in the heavy cream and whole milk. Simmer uncovered for 2 to 3 minutes to slightly thicken the sauce.
06 - Add the shredded cheddar cheese and grated Parmesan cheese, stirring until melted and the sauce becomes creamy. Adjust seasonings as needed.
07 - Remove from heat. Garnish with chopped fresh parsley and a sprinkle of red pepper flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pot, so cleanup is refreshingly honest and straightforward.
  • The pasta cooks directly in the broth, making each bite absorb umami instead of tasting like an afterthought.
  • It comes together in under 40 minutes, which means dinner is real before anyone gets genuinely hangry.
  • The creamy tomato sauce with beef feels indulgent without requiring fancy ingredients or complicated technique.
02 -
  • Don't skip draining excess fat from the beef—too much creates a greasy sauce that tastes like your cholesterol is having an anxiety attack rather than tasting good.
  • If your pasta isn't done when the liquid has mostly absorbed, add a little more broth and keep simmering—undercooked pasta is the enemy of a good dinner, and there's no rushing it.
  • The sauce continues thickening slightly as it cools, so if you're worried it looks too thin, give it a couple minutes before adding more cheese, because you can't un-add cheese.
03 -
  • Keep your broth simmering on a back burner if you need to add more mid-cook—cold liquid will shock the pot and throw off your timing.
  • If you're using a Dutch oven instead of a skillet, reduce your cooking time by a couple minutes because it holds heat more intensely and cooks faster overall.
  • Taste as you go, especially with the seasonings, because once cheese melts in there it's hard to pull it back if you've overseasoned.
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