One Pot Creamy Beef Shells (Printable version)

Hearty pasta shells with beef in a rich, creamy tomato sauce—all in one pot.

# What You Need:

→ Meat

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

→ 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 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

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# Step-by-step guide:

01 - In a large deep skillet or Dutch oven, cook ground beef over medium-high heat, breaking it apart with a spoon until browned and cooked through. 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 an additional 30 seconds until fragrant.
03 - Add pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring the pasta is fully 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 reaches al dente texture 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 completely melted and sauce reaches creamy consistency. Adjust seasonings as needed.
07 - Remove from heat. Garnish with chopped parsley and red pepper flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means you'll actually enjoy dinner instead of resenting the sink full of pans afterward.
  • The creamy tomato sauce tastes like you simmered it for hours, but it comes together in less time than it takes to set the table.
  • Ground beef stays tender and flavorful, and the pasta absorbs all those savory flavors like it was meant to.
02 -
  • Don't skip draining the fat from the ground beef—extra grease will make your sauce split and separate instead of staying creamy and unified.
  • Add the cream at the very end, after the pasta is already tender, because cream can cause pasta to absorb liquid unevenly if it's there from the start.
03 -
  • Shred your own cheddar and Parmesan right before cooking, because pre-shredded cheese contains anti-caking agents that prevent it from melting into a completely smooth sauce.
  • Taste the dish before you finish, because every brand of beef broth has different salt levels, and you might need to adjust your seasonings accordingly.
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