Creamy One Pot Beef Shells (Printable)

Ground beef and pasta shells in a rich, creamy tomato sauce with melted cheese

# What You'll Need:

→ Meat & Protein

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced

→ Pasta

04 - 12 oz 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 tsp dried Italian seasoning
11 - 1/2 tsp paprika
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper

→ Garnish (optional)

14 - Fresh parsley, chopped

# Directions:

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 to the skillet. 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 pasta is tender and most liquid is absorbed.
06 - Stir in the heavy cream, cheddar cheese, and Parmesan cheese until melted and sauce is creamy and well combined.
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 Advice:

01 -
  • Everything happens in one pan, which means dinner is ready in 35 minutes and cleanup is practically non-existent
  • The pasta cooks directly in the sauce, absorbing all those beefy, savory flavors while starch thickens everything naturally
02 -
  • The sauce might look too thin when you first add the pasta, but trust the process and let it cook uncovered for the last few minutes if needed
  • Stir occasionally while the pasta simmers, or it will stick to the bottom of the pan
03 -
  • Use a pot or skillet with a tight-fitting lid, which helps the pasta cook evenly
  • Grate your own cheese instead of buying pre-shredded, as it melts so much better

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