One Pot Creamy Beef and Shells (Printable Version)

Tender beef and shells in rich, creamy tomato sauce—all cooked together in one pot for easy cleanup.

# Ingredient List:

→ 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 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 Steps:

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 2–3 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 Tips:

01 -
  • One pot means you can actually relax instead of washing dishes while everyone's already eating.
  • The creamy tomato sauce coats every shell so perfectly that even the pickiest eaters forget to complain about dinner.
  • It comes together in under 40 minutes, which beats ordering takeout when you factor in delivery time.
02 -
  • If your sauce looks too thin after the pasta finishes cooking, don't panic—the cheese will thicken it, but add it off the heat or you risk the cream breaking and looking grainy instead of silky.
  • Don't skip the occasional stir while the pasta cooks, because shells love to pile up and stick to the bottom, and nothing ruins dinner faster than burnt tomato sticking to your pot.
03 -
  • Buy a good Dutch oven if you don't have one—the wide surface area helps the beef brown properly instead of steaming, and you'll use it constantly once you realize how many dishes it can handle.
  • Taste the sauce before you finish cooking and adjust seasonings with confidence because underseasoned food is the enemy of people coming back for seconds.
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