One Pot Creamy Beef and Shells
If you’re constantly searching for easy dinner ideas that don’t leave you with a sink full of dishes, this is exactly the kind of recipe that fits into that routine.
Equipment
- Large deep skillet or sauté pan
- Wooden spoon or spatula
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Cheese grater (if using block cheese)
- Lid for the Pan
Ingredients
For the pasta and beef
- 1 lb ground beef
- 2 cups medium pasta shells uncooked
- 1 small onion finely chopped
- 2 –3 cloves garlic minced
For the sauce
- 2 ½ cups beef broth
- 1 cup milk or half-and-half for extra creaminess
- 1 cup heavy cream
- 1 15 oz can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
For finishing
- 2 tbsp cream cheese optional, for extra creaminess
- Fresh parsley chopped (for garnish)
Instructions
Step 1 – Brown the beef
- Place a large deep skillet over medium heat and add the ground beef. Cook it until it starts to brown, breaking it apart with a wooden spoon as it cooks. This usually takes about 5–7 minutes.
- Once the beef is mostly browned, add the chopped onions and garlic. Stir everything together and cook for another 2–3 minutes until the onions soften and become fragrant.
- Pro tip: Drain excess grease if your beef releases too much fat, but leave a little behind for flavor—it helps build a richer sauce.
Step 2 – Build the flavor base
- Pour in the tomato sauce and beef broth, stirring well to combine everything with the beef mixture. Add the Italian seasoning, paprika, salt, and black pepper.
- Let it come to a gentle simmer so the flavors start to blend together.
- Pro tip: Stir well at this stage so nothing sticks to the bottom of the pan—this is where a lot of flavor develops.
Step 3 – Cook the pasta in the sauce
- Add the uncooked pasta shells directly into the skillet. Stir them into the liquid so they’re mostly submerged.
- Cover the pan and let it simmer for about 10–12 minutes, stirring occasionally so the pasta cooks evenly and doesn’t stick.
- Pro tip: Don’t rush this step—letting the pasta cook in the sauce is what makes this dish extra flavorful instead of just boiling it separately.
Step 4 – Make it creamy
- Once the pasta is tender and most of the liquid has reduced, lower the heat. Pour in the milk and heavy cream, stirring gently to combine.
- Add the shredded cheddar cheese and optional cream cheese, stirring until everything melts into a smooth, creamy sauce.
- Pro tip: Keep the heat low when adding dairy so the sauce stays silky and doesn’t separate.
Step 5 – Final touch and serve
- Let the dish sit for 2–3 minutes off the heat so the sauce thickens slightly. Give it a final stir, then taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving for a little freshness and color.
- Pro tip: The sauce will thicken more as it cools slightly, so don’t worry if it looks a bit loose at first.