Description
One Pot Cheesy Beef and Shells: Quick, comforting, crowd-pleasing dish made with ground beef, pasta shells, and gooey cheese. Perfect for cozy nights in!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound (454g) lean ground beef
- 1 medium onion, diced (about 1 cup)
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 3 cups (710ml) beef broth
- 1 can (14.5oz/411g) diced tomatoes, undrained
- 8 ounces (227g) medium pasta shells, uncooked
- 2 cups (226g) shredded cheddar cheese
- 1/2 cup (118ml) heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Base Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon. Cook until thoroughly browned, about 5-7 minutes. Drain excess fat if necessary, leaving about a tablespoon in the pan for flavor. Add diced onions to the beef and sauté until translucent, about 3 minutes. Stir in minced garlic and cook just until fragrant, about 30 seconds.
- Step 2: Build the Flavor Profile Add tomato paste to the meat mixture and stir constantly for 1-2 minutes until it darkens slightly and coats the meat. This step caramelizes the tomato paste, adding depth to your One Pot Cheesy Beef and Shells. Sprinkle in the Italian seasoning, paprika, and red pepper flakes (if using). Season with salt and pepper, then stir to combine, allowing the spices to bloom in the heat for about 30 seconds.
- Step 3: Create the Sauce Base Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan—these contain concentrated flavor! Add the undrained diced tomatoes and stir to combine. Bring the mixture to a gentle boil.
- Step 4: Cook the Pasta Once boiling, add the uncooked pasta shells to the pot and stir to ensure they’re submerged. Reduce heat to medium-low and cover. Simmer for 8-10 minutes, stirring occasionally to prevent sticking, until pasta is nearly al dente. The shells should still have a slight firmness as they’ll continue cooking in the next steps.
- Step 5: Create the Creamy Finish Reduce heat to low and stir in the heavy cream. Add the shredded cheese in two batches, stirring gently after each addition until fully melted and incorporated. For the creamiest texture, allow each addition of cheese to fully melt before adding more. Once all cheese is incorporated, remove from heat and let stand for 5 minutes. This resting period allows the sauce to thicken and the flavors to meld beautifully.
- Step 6: Serve Give your One Pot Cheesy Beef and Shells a final gentle stir before serving. Garnish with freshly chopped parsley for a pop of color and fresh flavor contrast. Serve immediately while hot and at peak creaminess.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups per serving
- Calories: 650 calories per serving
- Sugar: 6 grams
- Sodium: 900 mg
- Fat: 36 grams
- Saturated Fat: 19 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 3 grams
- Protein: 33 grams
- Cholesterol: 130 mg