Creamy One-Pot Beef and Shells
Are you looking for a comforting and delicious meal that can be made in one pot? Look no further than Creamy One-Pot Beef and Shells! This dish is rich, creamy, and full of flavor, making it the perfect choice for busy weeknights or cozy family dinners.
Why Make This Recipe
This recipe is not only easy to make, but it also minimizes cleanup since everything cooks in one pot. The combination of ground beef, pasta shells, and creamy sauce is sure to please everyone at the dinner table. Plus, it’s a great way to make a filling meal without spending hours in the kitchen!
How to Make Creamy One-Pot Beef and Shells
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef (80-90% lean)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 12 ounces uncooked medium pasta shells
- 2 cups beef broth
- 1 1/2 cups heavy cream
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions:
Heat a large Dutch oven over medium heat and add the olive oil. When hot, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and lightly translucent.
Stir in the minced garlic and cook for 30 seconds, being careful not to let it brown.
Add the ground beef, salt, and black pepper to the Dutch oven. Cook, breaking the meat up with a wooden spoon, for 5 to 7 minutes, until fully browned and no pink remains. If there’s excess grease, spoon off most of it, leaving a thin layer for flavor.
Turn off the heat and pour the uncooked pasta shells directly over the browned beef. Do not stir; you want the shells to sit on top of the meat.
In a bowl, whisk together the beef broth, heavy cream, tomato paste, and Italian seasoning until smooth. Whisk in 1 cup of shredded cheddar cheese.
Return the Dutch oven to medium heat and slowly pour the creamy mixture over the pasta shells and beef. Use the back of a spoon to press any exposed shells down.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15 to 18 minutes, stirring once or twice, until the pasta is tender and the sauce has thickened.
Remove the lid and check the consistency. If it’s too thick, stir in a splash of beef broth or water. If it’s too thin, simmer uncovered for 2 to 3 more minutes.
Turn off the heat and stir in the remaining 1/2 cup shredded cheddar cheese until melted. Let it rest for 3 to 5 minutes to help the sauce cling to the pasta.
Serve hot, sprinkled with grated Parmesan and fresh parsley if desired.
How to Serve Creamy One-Pot Beef and Shells
Serve this dish hot right from the Dutch oven. It pairs wonderfully with a simple side salad or some garlic bread for a complete meal.
How to Store Creamy One-Pot Beef and Shells
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over low heat, adding a splash of beef broth or water if it gets too thick.
Tips to Make Creamy One-Pot Beef and Shells
- Make sure to break up the ground beef well while cooking for even browning.
- Feel free to sauté some vegetables like bell peppers or spinach along with the onion and garlic for extra nutrition.
- Use different kinds of cheese if desired, such as mozzarella or Monterey Jack, to change up the flavor.
Variation
You can easily adapt this recipe by substituting ground turkey or chicken for the beef. For a vegetarian option, use a plant-based meat substitute or skip the meat and add extra vegetables.
FAQs
Can I use a different type of pasta?
Yes, you can use other pasta shapes, but cooking time may vary. Make sure to check for doneness as directed on the pasta package.
Is this recipe freezer-friendly?
Yes, you can freeze the cooked dish for up to 3 months. Thaw in the refrigerator before reheating.
How can I make this recipe spicy?
Add more crushed red pepper flakes or a dash of hot sauce when mixing the creamy sauce to spice things up!
Creamy One-Pot Beef and Shells
Ingredients
Method
- Heat a large Dutch oven over medium heat and add the olive oil. When hot, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and lightly translucent.
- Stir in the minced garlic and cook for 30 seconds, being careful not to let it brown.
- Add the ground beef, salt, and black pepper to the Dutch oven. Cook, breaking the meat up with a wooden spoon, for 5 to 7 minutes, until fully browned and no pink remains. If there's excess grease, spoon off most of it, leaving a thin layer for flavor.
- Turn off the heat and pour the uncooked pasta shells directly over the browned beef. Do not stir; you want the shells to sit on top of the meat.
- In a bowl, whisk together the beef broth, heavy cream, tomato paste, and Italian seasoning until smooth. Whisk in 1 cup of shredded cheddar cheese.
- Return the Dutch oven to medium heat and slowly pour the creamy mixture over the pasta shells and beef. Use the back of a spoon to press any exposed shells down.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15 to 18 minutes, stirring once or twice, until the pasta is tender and the sauce has thickened.
- Remove the lid and check the consistency. If it's too thick, stir in a splash of beef broth or water. If it's too thin, simmer uncovered for 2 to 3 more minutes.
- Turn off the heat and stir in the remaining 1/2 cup shredded cheddar cheese until melted. Let it rest for 3 to 5 minutes to help the sauce cling to the pasta.
- Serve hot, sprinkled with grated Parmesan and fresh parsley if desired.
