One Pot Creamy Beef and Shells (Printable Version)

Hearty beef and shells in a creamy tomato sauce, all cooked together in one pot for minimal cleanup.

# Needed Ingredients:

→ Meat

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

→ Vegetables & Aromatics

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

→ Pasta

04 - 8 oz medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 oz) 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

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Preparation Steps:

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 needed.
02 - Add chopped onion and cook for 2-3 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 12-14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in heavy cream and milk. Simmer uncovered for 2-3 minutes to thicken slightly.
06 - Add cheddar and Parmesan cheeses, stirring until melted and sauce becomes creamy. Adjust seasoning as needed.
07 - Remove from heat. Garnish with fresh parsley and red pepper flakes if desired. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means you'll actually want to make this on nights when you're too tired to care about your sink situation.
  • The creamy tomato sauce clings to those shell shapes perfectly, giving you little pockets of richness in every bite.
  • It's forgiving enough for beginners but tasty enough that people will genuinely ask for the recipe.
02 -
  • Keep the heat low once you add dairy or the cream will split and you'll end up with a grainy sauce that tastes wrong; I learned this the hard way on my third attempt.
  • Don't drain all the pasta liquid—some starch clinging to the shells actually helps thicken the sauce naturally, which is why this dish works in one pot.
03 -
  • Use a deep skillet or Dutch oven rather than a shallow pan—the depth prevents splashing and lets steam circulate properly.
  • Taste the pasta a minute before you think it's done because it will continue cooking slightly after you remove the pot from heat.
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