One Pot Creamy Beef and Shells (Printable)

Tender beef and pasta shells in rich, creamy tomato sauce—all in one pot.

# What Goes In:

→ 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)

# How to Make It:

01 - In a large deep skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it apart 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 reaches al dente texture and most 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 achieves a creamy consistency. Adjust seasoning as needed.
07 - Remove from heat. Garnish with chopped parsley and red pepper flakes if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means you'll actually have time to breathe on a weeknight instead of drowning in cleanup.
  • The creamy tomato sauce tastes like you simmered it for hours, but it comes together in less time than it takes to fold laundry.
  • Ground beef stretches beautifully with the pasta and cream, making this both filling and forgiving if you need to feed an extra person.
02 -
  • Don't skip the initial draining of the ground beef because leaving too much fat in the pot makes the final sauce greasy no matter how much cream you add—it's one of those invisible steps that changes everything.
  • Stir the pasta occasionally while it simmers because shells have a tendency to stick to the bottom if you leave them alone, and stuck pasta becomes broken pasta.
  • Add the cream after the pasta is mostly cooked because adding cold dairy to a boiling pot can sometimes cause the tomatoes to seize up slightly—saving the cream for near the end prevents this texture issue.
03 -
  • If your sauce seems too thin after the pasta finishes cooking, don't panic—let it bubble uncovered for another minute or two before adding cream, and the heat will concentrate the liquid into something thicker.
  • Taste as you go and remember that salt amplifies right before serving, so season conservatively at first and adjust at the very end when you can actually taste the finished dish.
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