Save Rainy Tuesday nights call for something that hugs you from the inside out. I stumbled onto this one-pot wonder during a particularly chaotic week when doing dishes felt like climbing Everest. Now it is my go-to when I want maximum comfort with minimum cleanup effort.
My youngest declared this better than any restaurant pasta after taking her first bite. That moment of watching her go back for thirds made all the recipe testing worth it. Weeknight victories taste delicious.
Ingredients
- 1 lb ground beef (80/20): The extra fat content keeps everything luscious and prevents dry pasta
- 1 small yellow onion, finely chopped: Foundations of flavor cook down into sweet little bites
- 2 cloves garlic, minced: Fresh is non-negotiable here for that aromatic punch
- 8 oz medium pasta shells: Those curves catch sauce in the most wonderful way
- 2 cups beef broth: Builds a deeper base than water ever could
- 1 can (14 oz) crushed tomatoes: Creates that rustic body we want
- 1/2 cup heavy cream: The luxury element that makes it restaurant worthy
- 1/2 cup whole milk: Rounds out the creaminess without being overwhelming
- 1 cup shredded cheddar cheese: Sharp cheddar cuts through the richness beautifully
- 1/2 cup grated Parmesan cheese: Adds that salty umami finish we crave
- 1 tsp Italian seasoning: The herb blend that ties everything together
- 1/2 tsp paprika: Subtle warmth and gorgeous color
- 1/2 tsp salt: Adjust to your preference but do not skip entirely
- 1/4 tsp black pepper: Freshly ground makes all the difference
- 1/4 tsp crushed red pepper flakes: Optional but recommended for background heat
Instructions
- Brown the beef:
- Cook ground beef in a large deep skillet or Dutch oven over medium-high heat breaking it up with your spoon until fully browned. Drain excess fat if there is an excessive amount.
- Soften the aromatics:
- Add chopped onion to the beef and cook 2 to 3 minutes until translucent. Stir in minced garlic and let it bloom for 30 seconds until your kitchen smells amazing.
- Build the base:
- Pour in pasta shells beef broth crushed tomatoes Italian seasoning paprika salt and pepper. Stir well making sure every shell is submerged in the liquid.
- Simmer to perfection:
- Bring to a gentle boil then reduce heat to medium-low and cover. Let it simmer 12 to 14 minutes stirring occasionally until pasta is al dente and most liquid has absorbed.
- Add the cream:
- Pour in heavy cream and milk stirring gently. Simmer uncovered for 2 to 3 minutes until the sauce thickens slightly.
- Melt in the cheese:
- Stir in cheddar and Parmesan until fully melted and the sauce becomes gloriously creamy. Taste and adjust seasoning if needed.
- Finish and serve:
- Remove from heat immediately. Garnish with fresh parsley and red pepper flakes if you like things spicy. Serve piping hot.
Save Friends who swore they hated one-pot pasta asked for seconds. Watching someone convert after that first creamy cheesy bite never gets old.
Making It Lighter
Swap ground turkey for beef and use half-and-half instead of heavy cream. The dish still delivers comfort while being gentler on your waistline.
Sneaky Veggie Additions
Spinach wilts beautifully into the sauce right at the end. Frozen peas work too and add pops of sweetness that balance the tomatoes.
Serving Ideas
A simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread is mandatory for sauce mopping duties.
- Let it rest 5 minutes before serving so the sauce sets
- Leftovers reheat beautifully with a splash of milk
- The flavor is even better the next day
Save This recipe has saved countless weeknights in my house. Hope it brings your family the same comfort it brings mine.
Recipe FAQs
- → Can I make this creamy beef and shells ahead of time?
Yes, you can prepare this dish up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce as needed.
- → What type of pasta works best for this dish?
Medium pasta shells are ideal because their cup shape holds the creamy sauce beautifully. However, you can substitute with other short pasta shapes like rotini, penne, macaroni, or fusilli if preferred.
- → Can I use a leaner ground beef?
While 80/20 ground beef provides the best flavor and creaminess, you can use leaner beef like 90/10. Just keep in mind you may want to add an extra splash of cream or olive oil to maintain the rich texture.
- → How do I know when the pasta is done cooking?
The pasta should be al dente—tender but still slightly firm when bitten. Most of the liquid should be absorbed, but the sauce will still look loose. It thickens nicely once you stir in the dairy and cheese.
- → Can I freeze this creamy beef and shells?
Yes, this freezes well for up to 3 months. Portion into freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating with a little added milk to restore creaminess.
- → What can I serve with this one-pot pasta?
A crisp green salad with vinaigrette balances the richness perfectly. Crusty bread for soaking up sauce, steamed broccoli, or roasted vegetables also make excellent sides to complete the meal.