One Pot Creamy Beef and Shells (Printable)

Hearty pasta with beef, shells, and creamy tomato sauce cooked in one pot for easy weeknight dinners.

# Ingredient List:

→ Meat

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

→ Vegetables & 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 & 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 fresh parsley, chopped, optional

# How to Make:

01 - In a large deep skillet or Dutch oven, cook ground beef over medium-high heat, breaking it apart with a spoon until browned throughout. Drain excess fat if necessary.
02 - Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir thoroughly to combine, ensuring pasta is submerged in liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in heavy cream and milk. Simmer uncovered for 2 to 3 minutes to thicken slightly.
06 - Add cheddar and Parmesan cheeses, stirring until fully melted and sauce is creamy. Adjust seasoning to taste.
07 - Remove from heat. Garnish with chopped parsley and red pepper flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • The entire thing happens in one pot, which means less cleanup and more time actually enjoying your meal instead of standing at the sink.
  • It's the kind of comforting, creamy pasta that feels indulgent but takes less than 40 minutes from hunger to plate.
  • Ground beef stretches so far here that four people eat like it's a special occasion without the price tag.
02 -
  • Don't skip the step of draining excess beef fat—it sounds tedious but prevents the sauce from becoming slick and one-note instead of creamy and balanced.
  • Stirring occasionally while the pasta simmers prevents it from sticking to the bottom, and moving it around helps it cook more evenly, which is the difference between some shells being mushy and others still crunchy.
03 -
  • Toast your spoon in the pot before tasting—it sounds silly but a warm spoon doesn't cool the sauce down, so you actually taste what it'll be like when served.
  • Buy good cheese and grate it yourself if you can; pre-shredded cheese has anti-caking agents that make the sauce feel slightly grainy instead of smooth and luxurious.
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