Creamy One Pot Beef Shells (Printable)
Tender beef pasta shells in a rich, creamy tomato sauce. All cooked together in one pot for simple cleanup and maximum flavor.
# 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 Prepare:
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 4–5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion and cook for 2–3 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 with the beef mixture.
04 - Add the pasta shells, beef broth, and tomato sauce. Stir well to ensure pasta is submerged and bring to a simmer.
05 - Reduce heat to medium-low, cover, and cook for 12–14 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 is creamy and smooth.
07 - Taste and adjust seasoning if needed. Remove from heat and let rest for 2 minutes to allow the sauce to thicken slightly.
08 - Garnish with chopped parsley before serving, if desired. Serve hot.
# Expert Advice:
01 -
- The pasta cooks directly in the sauce, absorbing incredible flavor while you barely lift a finger
- Cleanup takes literally three minutes, leaving you more time for actually eating with your family
02 -
- The pasta continues absorbing liquid even after you remove it from heat, so don't panic if it looks a little loose at first
- I learned the hard way that using a pot that's too small means the sauce bubbles over and makes a mess of your stove
03 -
- Grate your own cheese instead of buying pre-shredded, which has anti-caking agents that prevent smooth melting
- Low-sodium broth is crucial because the cheese and seasonings add plenty of salt on their own