One Pot Creamy Beef Shells (Print View)

Hearty beef and shells in a creamy tomato sauce, all cooked in one pot for easy cleanup.

# What You'll Need:

→ Meat

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

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 oz medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 oz) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk

→ Cheese & 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

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# How to Prepare:

01 - In a large deep skillet or Dutch oven, cook ground beef over medium-high heat, breaking it apart with a spoon until browned and cooked through. Drain excess fat if necessary.
02 - Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
03 - Add pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring pasta is fully submerged in liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
05 - Stir in heavy cream and milk. Simmer uncovered for 2 to 3 minutes to thicken sauce slightly.
06 - Add cheddar and Parmesan cheeses, stirring until completely melted and sauce becomes creamy. Adjust seasoning if necessary.
07 - Remove from heat. Garnish with chopped parsley and red pepper flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less time scrubbing pans and more time actually enjoying your meal with people who matter.
  • The creamy tomato sauce tastes like you spent hours on it, but your secret is safe with me—it takes about thirty minutes total.
  • Ground beef stretches the budget while the cheese and cream make it feel like a celebration, even on ordinary Wednesdays.
02 -
  • Don't let the pasta cook too long before adding the cream or it will turn mushy—thirteen minutes is usually the sweet spot, and it will continue cooking slightly from residual heat.
  • If your sauce looks too thick at the end, a splash of broth or milk brings it back to life; if it's too thin, just give it another minute or two over gentle heat.
03 -
  • Use a deep skillet or Dutch oven instead of a shallow pan—this keeps splashing to a minimum and gives the pasta room to move around as it cooks.
  • Don't skip the paprika; it adds a subtle earthiness that makes people wonder what they're tasting without being able to pinpoint it.
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