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.
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
DIRECTIONS:
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 …
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