Save One Pot Creamy Beef and Shells is a comforting, hearty pasta dish that features tender ground beef and pasta shells tossed in a rich, creamy tomato sauce. Because everything is cooked in a single pot, it is the perfect solution for busy weeknights when you want a home-cooked meal without the heavy cleanup.
Save By simmering the pasta shells directly in the beef broth and crushed tomatoes, they absorb all the savory aromatics and spices. This method creates a cohesive, flavor-packed dish where every bite is infused with the richness of the beef and the tanginess of the tomato sauce.
Ingredients
- 1 lb (450 g) ground beef (80/20 recommended)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) medium pasta shells, uncooked
- 2 cups (480 ml) beef broth
- 1 can (14 oz/400 g) crushed tomatoes
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Step 1: Brown the Beef
- In a large, deep skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Step 2: Sauté Aromatics
- Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
- Step 3: Combine and Submerge
- Add the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring the pasta is submerged in the liquid.
- Step 4: Simmer
- Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Step 5: Add Dairy
- Stir in the heavy cream and milk. Simmer uncovered for 2–3 minutes to thicken slightly.
- Step 6: Melt Cheese
- Add the cheddar and Parmesan cheeses, stirring until melted and the sauce is creamy. Adjust seasoning if necessary.
- Step 7: Garnish and Serve
- Remove from heat. Garnish with chopped parsley and a sprinkle of red pepper flakes, if desired. Serve hot.
Zusatztipps für die Zubereitung
To prevent the pasta from sticking, give it a stir every few minutes while it simmers. Ensure the heat is kept at medium-low to allow the shells to cook through evenly without evaporating the liquid too quickly. If the sauce becomes too thick before the pasta is tender, add a splash more broth.
Varianten und Anpassungen
For a lighter alternative, you can use ground turkey or chicken instead of beef, or swap the heavy cream for half-and-half. To add more nutrition, stir in a handful of baby spinach or frozen peas during the final three minutes of cooking until wilted or warmed through.
Serviervorschläge
This hearty pasta dish pairs beautifully with a simple green salad or roasted vegetables. For a complete comfort food experience, serve it alongside warm, crusty bread or garlic knots to soak up the extra creamy sauce.
Save Once you see how simple and delicious this one-pot beef and shells recipe is, it's sure to become a regular in your dinner rotation. Enjoy the creamy, cheesy goodness and the ease of a minimal-cleanup meal.
Recipe FAQs
- → Can I use different pasta shapes?
Yes! While medium shells work perfectly for holding the creamy sauce, you can substitute with rotini, penne, rigatoni, or even macaroni. Just adjust the cooking time slightly as different shapes may cook at different rates.
- → Is this dish freezer-friendly?
Absolutely. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or cream to restore the creamy consistency.
- → How can I make this lighter?
Substitute ground turkey or chicken for the beef, use half-and-half instead of heavy cream, and reduce the amount of cheese. You can also add more vegetables like spinach, bell peppers, or zucchini to increase the nutritional value.
- → Why is my sauce too thick?
If the sauce becomes too thick during cooking, simply add more beef broth or water, ¼ cup at a time, until you reach the desired consistency. Remember that the pasta will continue absorbing liquid as it sits, so it's better to have a slightly looser sauce initially.
- → Can I make this ahead of time?
Yes, you can prepare it up to 2 days in advance. Store in the refrigerator and reheat on the stovetop over medium-low heat, stirring occasionally and adding a bit of milk or broth to loosen the sauce. The flavors often improve after sitting overnight.