One Pot Creamy Beef and Shells (Printable)

Hearty beef and shells in a rich, creamy tomato sauce. One-pot comfort food ready in 35 minutes.

# What You Need:

→ Meat

01 - 1 lb ground beef (80/20 recommended)

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 oz medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 oz) 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 tsp Italian seasoning
12 - 1/2 tsp paprika
13 - 1/2 tsp salt (or to taste)
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

16 - 2 tbsp chopped fresh parsley (optional)

# How to Make It:

01 - Cook the ground beef in a large deep skillet or Dutch oven 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 2–3 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 12–14 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 2–3 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.

# Expert Advice:

01 -
  • Everything happens in one vessel, meaning you spend exactly zero minutes scrubbing multiple pots while everyone else is already relaxing
  • The pasta actually cooks IN the sauce, absorbing all those beefy tomato flavors so every bite tastes like it simmered all day
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks a little too thick at the end, add a splash of milk before serving
  • Ground turkey or chicken absolutely works here, but you'll want to add a tablespoon of olive oil since you won't have that beef fat to work with
03 -
  • Use a wooden spoon to break up your beef—metal tends to mash the meat instead of separating it into those perfect crumbles we want
  • Don't skip the step of draining most of the fat, or you'll end up with a greasy sauce that separates as it cools
Go back