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–+ servings

Creamy One-Pot Beef and Shells

A hearty one-pot pasta dinner made with ground beef, medium shells, beef broth, cream, tomato paste, Italian seasoning, and sharp cheddar. It cooks into a rich, creamy, cheesy skillet-style meal with tender pasta and savory beef in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Beef, Comfort Food, Main Course, One Pot Meal, Pasta
Cuisine American
Servings 6
Calories 685 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced small
  • 2 cloves garlic minced, or 3 cloves if desired
  • 1 1/2 lb ground beef
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 12 oz medium pasta shells uncooked
  • 2 cups beef broth plus more as needed
  • 1 1/2 cups heavy cream
  • 3 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 1/4 tsp red pepper flakes optional
  • Parmesan cheese and parsley optional, for topping

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat.
  • Add the diced onion and cook for about 4 minutes, until softened and translucent.
  • Stir in the minced garlic and cook for 30 seconds.
  • Add the ground beef, kosher salt, and black pepper.
  • Cook for 6–7 minutes, breaking up the beef, until no pink remains.
  • Spoon off excess grease if needed, leaving a little for flavor.
  • Turn off the heat and pour the dry pasta shells over the beef without stirring them in.
  • In a bowl or large measuring cup, whisk together the beef broth, heavy cream, tomato paste, and Italian seasoning until smooth.
  • Whisk in 1 cup of the shredded cheddar cheese and the red pepper flakes if using.
  • Turn the heat back to medium and pour the creamy mixture evenly over the pasta and beef.
  • Gently press down any dry shells so they are mostly covered by liquid.
  • Bring the mixture to a simmer.
  • Reduce the heat to low, cover, and cook for 15–18 minutes, stirring once or twice, until the shells are tender.
  • If the sauce is too thick, add a splash of broth; if too loose, simmer uncovered for a few minutes.
  • Turn off the heat and stir in the remaining 1/2 cup cheddar cheese.
  • Let the pasta rest with the lid slightly cracked for 5 minutes before serving.
  • Top with Parmesan and parsley if desired.

Notes

Keep the heat low once covered so the cream sauce does not scorch. A short rest helps the sauce thicken and cling to the shells.

Nutrition

Calories: 685kcal
Keyword beef and shells, cheddar pasta, creamy pasta, ground beef pasta, one-pot dinner
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