One Pot Creamy Beef and Shells (Printable)

Tender beef and pasta shells in a rich, creamy tomato sauce—all in one pot for easy weeknight dinners.

# What You Need:

→ 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 chopped fresh parsley, optional

# Directions:

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

# Helpful Tips:

01 -
  • Everything happens in one pot, which means you get to actually enjoy your meal instead of standing at the sink.
  • The pasta cooks directly in the broth, soaking up flavors that boxed mac and cheese could never dream of achieving.
  • It's ready in under 40 minutes, making it a legitimate answer when someone asks what's for dinner at 5 p.m.
02 -
  • Don't add the pasta to already-cooked broth or it'll turn to mush; cooking it right in the pot is the whole point and it takes longer than you think but that's what makes it creamy.
  • If your sauce looks too thin after the pasta is done, just keep simmering uncovered—liquids evaporate and the pasta keeps absorbing until you get that glossy, clingy texture that makes people ask for seconds.
03 -
  • Don't walk away while the pasta is cooking; a quick stir every few minutes keeps it from sticking to the bottom and prevents any single piece from overcooking while others lag behind.
  • Shred your cheese fresh from a block if you have time; pre-shredded cheese has anti-caking agents that make the sauce grainy instead of silky smooth.
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