Creamy One Pot Beef Shells (Printable)

Hearty pasta with beef in rich, creamy tomato sauce loaded with melted cheese.

# What You'll Need:

→ Meat & Protein

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced

→ Pasta

04 - 12 oz medium pasta shells

→ Liquids

05 - 3 cups low-sodium beef broth
06 - 1 cup tomato sauce

→ Dairy

07 - 1/2 cup heavy cream
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup grated Parmesan cheese

→ Spices & Seasoning

10 - 1 tsp dried Italian seasoning
11 - 1/2 tsp paprika
12 - 1/2 tsp salt (or to taste)
13 - 1/4 tsp black pepper

→ Garnish

14 - Fresh parsley, chopped

# How To Make It:

01 - Cook the ground beef in a large, deep skillet or Dutch oven over medium-high heat until browned, breaking it up with a spoon for 4–5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion to the skillet and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in the Italian seasoning, paprika, salt, and pepper. Stir well to combine with the beef and vegetables.
04 - Add the pasta shells, beef broth, and tomato sauce to the skillet. Stir thoroughly to combine all ingredients and bring to a simmer.
05 - Reduce heat to medium-low, cover, and cook for 12–14 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
06 - Stir in the heavy cream, cheddar cheese, and Parmesan cheese until melted and incorporated, creating a rich, creamy sauce.
07 - Taste and adjust seasoning if needed. Remove from heat and let the dish rest for 2 minutes to allow the sauce to thicken slightly.
08 - Sprinkle with chopped fresh parsley before serving, if desired.

# Expert Hints:

01 -
  • Everything cooks in one pot so you spend less time cleaning and more time eating
  • The creamy tomato sauce creates that perfect restaurant-style coating on every shell
  • This reheats beautifully for tomorrow's lunch, if there's any left
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so don't worry if it looks a little soupy at first
  • Using freshly grated Parmesan instead of the pre-grated stuff makes a huge difference in how it melts
03 -
  • Don't skip the resting step at the end, those 2 minutes let the sauce thicken up beautifully
  • If your pasta seems undercooked but the liquid is gone, add just a splash more broth and keep cooking

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