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A delicious bowl of Creamy Beef and Shells [Video] - Sweet and Savory Meals featuring tender pasta shells coated in a rich savory sauce and topped with fresh herbs.

Creamy Beef and Shells One-Pot Dinner

This one-pot wonder transforms simple pantry staples into a restaurant-quality, comforting meal. By cooking the pasta directly in the sauce, you achieve a perfectly thickened, velvety finish with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 lean-to-fat ratio
  • 12 oz medium pasta shells
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef broth low-sodium
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • Salt and black pepper to taste
  • 1 tbsp olive oil for sautéing

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Wooden spoon or silicone spatula
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat with a splash of olive oil.
  2. Add the ground beef and cook until browned, using a wooden spoon to break it into crumbles.
  3. Add the diced onions to the beef and sauté until translucent, then add the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the tomato paste, smoked paprika, and garlic powder, allowing the spices to toast for 1 minute.
  5. Pour in the beef broth and scrape the bottom of the pan to release the flavorful browned bits (fond).
  6. Stir in the uncooked pasta shells, ensuring they are mostly submerged in the liquid.
  7. Cover the pan, reduce heat to low, and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
  8. Stir in the heavy cream and shredded cheddar cheese, continuing to stir until the cheese is fully melted and the sauce is glossy.
  9. Season with salt and pepper to taste and serve immediately while hot.

Notes

If the sauce becomes too thick before adding the cheese, add an extra quarter-cup of broth. If the sauce is too thin, simmer uncovered for an additional 2 minutes. Store leftovers in an airtight container for up to 3 days; when reheating, add a splash of milk or broth to revive the creamy texture. For a nutritional boost, stir in a handful of fresh baby spinach during the last minute of cooking.