Creamy One Pot Beef Shells (Printable View)

Tender beef and pasta shells in a rich, creamy tomato sauce ready in just 35 minutes.

# What You 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
13 - 1/4 tsp black pepper

→ Garnish

14 - Fresh parsley, chopped

# How-To Steps:

01 - In a large, deep skillet or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a spoon for about 4–5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion 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 to combine evenly.
04 - Add the pasta shells, beef broth, and tomato sauce. Stir well to combine 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 is absorbed.
06 - Stir in the heavy cream, cheddar cheese, and Parmesan cheese until melted and the sauce is creamy and smooth.
07 - Taste and adjust seasoning if needed. Remove from heat and let rest for 2 minutes to allow the sauce to thicken.
08 - Garnish with chopped parsley before serving, if desired.

# Expert Advice:

01 -
  • The cleanup is so minimal you might actually look forward to doing dishes
  • That moment when the cream hits the tomato sauce and creates the most gorgeous orange-pink swirl
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so don't panic if it looks slightly loose
  • I once forgot to reduce the heat after adding the pasta and ended up with sauce all over my stovetop
  • Grating your own Parmesan makes a huge difference in how well it melts into the sauce
03 -
  • A pinch of crushed red pepper flakes in the spice mixture adds subtle warmth
  • Reserve about 1/4 cup of pasta water before the liquid fully absorbs for future sauce adjustments

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