One-Pot Creamy Beef and Shells the Whole Family Loves

One Pot Creamy Beef and Shells

A cozy, creamy pasta made with ground beef, tomato, cheese, and shells — all in one pot!

Ingredients

Beef & Aromatics:

• 1 lb (450g) ground beef (preferably lean)
• 1 small yellow onion, diced
• 2 cloves garlic, minced

Sauce:

• 2 cups (500ml) beef broth
• 1 can (15 oz / 425g) tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp paprika (optional)
• Salt & pepper to taste

Pasta & Dairy:

• 2 1/2 cups (250g) medium pasta shells, uncooked
• 1/2 cup (125ml) heavy cream
• 1 1/2 cups (150g) shredded sharp cheddar cheese
• 1/4 cup (25g) grated Parmesan cheese

Instructions

Brown the beef:

• In a large pot over medium-high heat, cook the ground beef until browned (4–5 min). Add onion and garlic, sauté for 2–3 minutes until softened.

Make the sauce:

• Stir in beef broth, tomato sauce, Italian seasoning, paprika, salt, and pepper.

Cook the pasta:

• Add pasta shells. Bring to a boil, then reduce heat to low. Cover and simmer 10–12 min, stirring occasionally, until pasta is al dente.

Make it creamy:

• Stir in heavy cream, cheddar, and Parmesan. Cook for 2–3 more minutes, until cheese is melted and sauce is creamy.

Serve:

• Garnish with extra cheese or herbs if desired. Serve warm.

Storage

• Fridge: Up to 4 days in an airtight container
• Reheat: Microwave or stovetop, add a splash of milk or broth
• Freezer: Can freeze, though pasta texture may soften

Tip: Great with garlic bread or a green salad!

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