Creamy One Pot Beef Shells (Printable Version)
Comforting pasta with beef, tomato sauce, and creamy cheese—all in one pot.
# Ingredient List:
→ Meat & Protein
01 - 1 pound lean ground beef
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Pasta
04 - 12 ounces 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 teaspoon dried Italian seasoning
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
→ Garnish (optional)
14 - Fresh parsley, chopped
# Step-by-Step Instructions:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 4–5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion to the skillet and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in the Italian seasoning, paprika, salt, and black pepper. Stir well to combine with the beef mixture.
04 - Add the pasta shells, beef broth, and tomato sauce to the skillet. Stir thoroughly to distribute ingredients evenly. Bring the mixture to a gentle 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 has been absorbed.
06 - Stir in the heavy cream, cheddar cheese, and Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy.
07 - Taste and adjust seasoning as needed. Remove from heat and let the dish rest for 2 minutes to allow the sauce to thicken slightly.
08 - Sprinkle with chopped fresh parsley before serving, if desired. Serve hot while the cheese is still melted.
# Tips from hearthlykitchen:
01 -
- The entire dinner cooks in one pan so cleanup takes literally minutes
- The pasta absorbs all that beefy tomato flavor while it cooks
- My family fights over the crispy bits that stick to the bottom of the pot
02 -
- The pasta continues absorbing liquid even after you turn off the heat so do not let it get too dry while cooking
- Low-sodium broth is important because the cheese and cream add plenty of salt on their own
- Grating your own Parmesan makes a huge difference in how smoothly it melts into the sauce
03 -
- Reserve about a half cup of pasta cooking water before the liquid fully absorbs just in case you need to loosen the sauce later
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge