Creamy One Pot Beef Shells (Printable Version)
Tender shells with seasoned beef in a rich, creamy tomato sauce—all cooked in one pot for easy cleanup.
# What You’ll 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
# Directions:
01 - Cook the ground beef in a large, deep skillet or Dutch oven over medium-high heat until browned, breaking it up with a spoon for 4–5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in the Italian seasoning, paprika, salt, and pepper. Stir to combine evenly with the beef mixture.
04 - Add the pasta shells, beef broth, and tomato sauce. Stir well to combine and bring to a 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 is absorbed.
06 - Stir in the heavy cream, cheddar cheese, and Parmesan cheese until melted and the sauce becomes creamy and smooth.
07 - Taste and adjust seasoning if needed. Remove from heat and let rest for 2 minutes to allow the sauce to thicken slightly.
08 - Garnish with chopped parsley before serving, if desired.
# Top Tips:
01 -
- Everything cooks in one pot, so you spend more time eating and less time scrubbing
- The creamy tomato sauce clings to every shell, making each bite better than the last
02 -
- Stir the pasta occasionally while it simmers or it will stick to the bottom of the pot
- Letting the dish rest for two minutes after adding the cheese lets the sauce set properly
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Low-sodium broth gives you control over the final salt level