One Pot Creamy Beef and Shells (Printable)

Hearty beef and shells pasta in rich creamy tomato sauce, all made in one pot for easy weeknight dinners.

# What You'll Need:

→ Meat

01 - 1 pound ground beef (80/20 blend)

→ Vegetables and 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 and 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 Cook:

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 necessary.
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 reaches a creamy consistency. Adjust seasoning as needed.
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 fewer dishes and more time to actually enjoy dinner instead of cleaning up.
  • The pasta absorbs all the savory broth flavor as it cooks, so you're not eating plain noodles swimming in sauce—every bite tastes like it was meant to be together.
  • It feeds four people generously for the price of basic pantry staples, making weeknight cooking feel less like a chore and more like a win.
02 -
  • If your pasta looks way too wet after simmering, you can simmer uncovered a bit longer—but don't overcook the pasta itself because it keeps softening even after you take the pot off the heat.
  • The order of cheese matters: add it off the heat so you don't accidentally cause it to separate or become grainy, which happens when cheese gets too hot too fast.
  • Tasting and seasoning at the very end is essential because flavors concentrate as the liquid reduces, and you might not need all the salt you think you do.
03 -
  • Use a Dutch oven or deep skillet instead of a regular saucepan—the extra surface area means better browning on the beef and more even heat distribution.
  • If you don't have heavy cream on hand, a combination of milk and butter works in a pinch, though the sauce won't be quite as luxurious.
  • The key to perfect pasta texture is stirring occasionally during simmering so nothing sticks to the bottom, and pulling it off heat at al dente because it continues cooking slightly from residual heat.
Go Back