Creamy One Pot Beef Shells (Print version)
Tender beef and pasta shells simmered in a rich, creamy tomato sauce—all in one pot for effortless cleanup.
# 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
13 - 1/4 tsp black pepper
→ Garnish
14 - Fresh parsley, chopped
# How to make it:
01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it apart with a wooden spoon until browned. Drain excess fat if needed.
02 - Add the chopped onion to the skillet and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in the Italian seasoning, paprika, salt, and black pepper. Stir well to distribute the spices evenly.
04 - Pour in the pasta shells, beef broth, and tomato sauce. Stir thoroughly to combine and bring the mixture to a gentle simmer.
05 - Reduce heat to medium-low, cover the skillet, and cook for 12–14 minutes. Stir occasionally to prevent sticking. Continue until the pasta is al dente and most of the liquid has been absorbed.
06 - Remove from heat. Stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese. Mix continuously until the cheeses melt completely and the sauce becomes smooth and creamy.
07 - Let the dish rest for 2 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning if desired. Garnish with chopped fresh parsley before serving.
# Expert suggestions:
01 -
- Everything cooks in a single pot, so you can spend more time eating and less time scrubbing dried sauce off your stovetop
- The sauce thickens naturally as the pasta cooks, creating this incredible velvety texture that tastes like it simmered all day
02 -
- Paste continues to cook even after you turn off the heat, so remove it from the stove when it's just slightly al dente or it'll turn mushy on you
- Low-sodium broth is non-negotiable here because regular beef broth plus two kinds of cheese will make this unbearably salty
03 -
- Grate your own cheese from blocks instead of buying pre-shredded bags because the anti-caking coating prevents proper melting
- Use a pot with a heavy bottom if you have one, as it distributes heat more evenly and prevents hot spots that can scorch the sauce