One Pot Creamy Beef and Shells (Printable)

Hearty pasta with beef and creamy tomato sauce, all cooked in one pot for easy weeknight dinners.

# What You'll Need:

→ Meat

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

→ Vegetables & Aromatics

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

→ Pasta

04 - 8 ounces medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 ounces) 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, optional

→ Garnish

16 - 2 tablespoons chopped fresh parsley, optional

# Directions:

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 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 is al dente 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 melted and sauce reaches creamy consistency. Adjust seasoning as needed.
07 - Remove from heat. Garnish with chopped parsley and red pepper flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • One pot means you're not standing at the sink for an hour afterward.
  • It comes together in 35 minutes, which fits perfectly between work and bedtime.
  • The cream mellows the tomatoes into something genuinely cozy, not heavy.
  • Ground beef does the work so you don't have to fuss with anything fancier.
02 -
  • Never let this boil hard—a gentle bubble is all you need or the cream will break and look grainy.
  • The pasta continues absorbing liquid even after you turn off the heat, so if it looks slightly loose when you're done, that's intentional.
03 -
  • Shred your own cheese instead of using pre-shredded—it melts smoother and the sauce turns silky instead of clumpy.
  • Use medium shells specifically because large ones take too long to cook in the pot and small ones turn mushy before the sauce thickens.
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