One-Pot Creamy Beef & Shells
One-Pot Creamy Beef & Shells
Ingredients
For the Beef & Pasta
- 1 lb ground beef
- 2 cups medium pasta shells, uncooked
- 1 onion, small, finely diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup tomato sauce
- 1 tablespoon olive oil, if needed
For the Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns. Add the diced onion and cook for another 2–3 minutes, until softened. Stir in the minced garlic and cook for 30 seconds. Drain excess grease if necessary.
⏱️ 12 min
- 2
Add the Italian seasoning, paprika, onion powder, garlic powder, salt, and black pepper to the Dutch oven. Stir everything together to coat the beef and onions.
⏱️ 2 min
- 3
Add the dry pasta shells directly into the Dutch oven. Pour in the beef broth, whole milk, heavy cream, and tomato sauce. Stir thoroughly, making sure the pasta is mostly submerged in the liquid.
⏱️ 3 min
- 4
Bring the mixture to a gentle boil. Reduce the heat to medium-low and cover. Cook for approximately 12–15 minutes, stirring every few minutes to prevent the shells from sticking to the bottom. Continue cooking until the pasta is tender and most of the liquid has been absorbed. If the pasta needs more liquid before becoming tender, add 1/4 cup broth or milk at a time.
⏱️ 15 min
- 5
Reduce the heat to low. Stir in the shredded cheddar cheese and Monterey Jack cheese. Mix until completely melted and the sauce becomes thick, creamy, and smooth.
⏱️ 3 min
- 6
Taste and adjust the seasoning as needed. Sprinkle with fresh chopped parsley. Let the pasta sit uncovered for 3–5 minutes before serving for the sauce to thicken. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Creamy Beef & Shells
For the Beef & Pasta
- 1 lb ground beef
- 2 cups medium pasta shells, uncooked
- 1 onion, small, finely diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup tomato sauce
- 1 tablespoon olive oil, if needed
For the Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns. Add the diced onion and cook for another 2–3 minutes, until softened. Stir in the minced garlic and cook for 30 seconds. Drain excess grease if necessary.
⏱️ 12 min - 2
Add the Italian seasoning, paprika, onion powder, garlic powder, salt, and black pepper to the Dutch oven. Stir everything together to coat the beef and onions.
⏱️ 2 min - 3
Add the dry pasta shells directly into the Dutch oven. Pour in the beef broth, whole milk, heavy cream, and tomato sauce. Stir thoroughly, making sure the pasta is mostly submerged in the liquid.
⏱️ 3 min - 4
Bring the mixture to a gentle boil. Reduce the heat to medium-low and cover. Cook for approximately 12–15 minutes, stirring every few minutes to prevent the shells from sticking to the bottom. Continue cooking until the pasta is tender and most of the liquid has been absorbed. If the pasta needs more liquid before becoming tender, add 1/4 cup broth or milk at a time.
⏱️ 15 min - 5
Reduce the heat to low. Stir in the shredded cheddar cheese and Monterey Jack cheese. Mix until completely melted and the sauce becomes thick, creamy, and smooth.
⏱️ 3 min - 6
Taste and adjust the seasoning as needed. Sprinkle with fresh chopped parsley. Let the pasta sit uncovered for 3–5 minutes before serving for the sauce to thicken. Serve hot.
⏱️ 5 min