One Pot Creamy Beef and Shells (Printable)

Hearty pasta with tender beef in a rich, creamy tomato sauce. All cooked 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)

# How To Make It:

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 30 seconds until fragrant.
03 - Add pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir 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 melted and sauce is creamy. 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 -
  • It's genuinely one pot—your future self will thank you when cleanup time arrives and there's almost nothing to wash.
  • The creamy tomato sauce tastes like it simmered for hours, but it comes together faster than you'd think possible.
  • Ground beef stays incredibly tender because it cooks gently in the liquid rather than getting tough from high heat.
02 -
  • Don't skip draining the beef fat if there's a visible pool of grease—it prevents the sauce from tasting oily rather than creamy.
  • Stir the pasta occasionally while it simmers; pasta shells like to stick together when they're cooking in liquid, and stirring keeps them separate and evenly cooked.
  • The cream goes in after the pasta is mostly tender, not before—adding it too early can make the pasta absorb cream instead of broth, and the texture changes.
  • If your sauce seems too thin when you finish, simmer it uncovered for another minute or two; if it's too thick, stir in a splash of milk to loosen it up.
03 -
  • Use a Dutch oven instead of a skillet if you have one—the higher sides contain splashes better and distribute heat more evenly.
  • Don't wander away once you add the pasta; setting a timer helps, but your ear will hear when the aggressive simmer has calmed to a gentle bubble, which is your cue to lower the heat.
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