One Pot Creamy Beef and Shells (Printable)

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

# Required Ingredients:

→ 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

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# 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 to taste.
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 pot, which means less time scrubbing and more time enjoying what you made.
  • The pasta soaks up all the beefy, tomato-rich broth while cooking, so every bite feels intentional and flavorful.
  • It's flexible enough to adjust for what's in your fridge, yet structured enough that it never fails.
02 -
  • Don't skip the step of making sure the pasta is submerged initially—if it sits above the liquid, it'll cook unevenly and you'll have some hard bits in there.
  • The timing on pasta can shift based on your burner and cookware, so start checking around the ten-minute mark and pull it off heat when it's just shy of fully tender.
  • If your sauce looks too thin after the pasta's done cooking, simmer it uncovered for an extra minute or two; if it's too thick, stir in a splash of broth or milk.
03 -
  • Use a Dutch oven if you have one—it holds heat more evenly than a regular skillet and makes the final plating look intentional.
  • Grate your own cheese if possible; pre-shredded cheese contains anti-caking agents that prevent proper melting and create a grainy texture.
  • Don't be tempted to add all the liquid at once if your pasta is already sitting higher than the broth—add it gradually and let it absorb as the pasta softens.
Go Back