Creamy One Pot Beef Shells (Printable)
Tender pasta shells with ground beef in a rich, creamy tomato sauce—all in one pot.
# 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 Cook:
01 - Cook ground beef in a large deep skillet or Dutch oven over medium-high heat until browned, breaking apart with spoon for 4-5 minutes. Drain excess fat if needed.
02 - Add chopped onion to the beef and cook 2-3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
03 - Sprinkle Italian seasoning, paprika, salt, and pepper over beef mixture. Stir to evenly distribute spices.
04 - Pour in pasta shells, beef broth, and tomato sauce. Stir thoroughly to combine and bring to a gentle simmer.
05 - Reduce heat to medium-low, cover, and cook 12-14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Stir in heavy cream, cheddar cheese, and Parmesan cheese until fully melted and sauce is smooth and creamy.
07 - Remove from heat and let stand 2 minutes to thicken. Taste and adjust seasoning if desired before serving.
08 - Sprinkle with chopped parsley just before serving, if using.
# Expert Tips:
01 -
- Everything happens in one single pan which means way less cleanup and more time on the couch
- The sauce gets into every single pasta shell crevice making each bite perfectly coated
02 -
- The sauce will look thin at first but thickens dramatically as the pasta cooks and rests
- Stir occasionally while simmering to prevent shells from sticking to the bottom
03 -
- Reserve some pasta water before it is fully absorbed in case you need to thin the sauce later
- Grate your own Parmesan instead of using pre grated for better melting