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Creamy beef and shells one-pot dinner ready 30 minutes with 1.5 pounds ground chuck browned 2 tablespoons olive oil large Dutch oven medium-high 7 minutes seasoned salt pepper, onion diced pushed edges sautéed 4-5 minutes softened, 5 garlic cloves sliced added 2 minutes golden, half teaspoon red pepper flakes 30 seconds, 28-ounce can plum tomatoes hand-crushed 4 cups low-sodium beef stock added brought boil, 1 pound medium pasta shells stirred in cooked al dente stirring often, 1 cup heavy cream mixed, heat off half cup Pecorino Romano quarter cup torn basil folded served

Creamy Beef and Shells

Ground beef and uncooked shell pasta simmered together in a seasoned tomato and beef broth base, finished with heavy cream and melted cheddar into a thick, glossy one-skillet sauce. A fast, satisfying beef pasta dinner ready in 30 minutes with minimal cleanup.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 622
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef broth
  • 1 cup water
  • 8 oz medium shell pasta, uncooked
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • salt and black pepper to taste
  • 3/4 cup heavy cream
  • 1.5 cups shredded sharp cheddar or American cheese block-shredded preferred
  • fresh parsley for garnish

Equipment

  • Large Deep Skillet with Lid
  • Wooden Spoon or Spatula

Method
 

  1. Cook onion in olive oil 3 minutes. Brown and drain ground beef. Add garlic and tomato paste, cook 1 minute.
  2. Add tomatoes, broth, water, and all seasonings. Bring to a boil.
  3. Add uncooked shells. Cover and cook on medium 12 to 14 minutes, stirring every few minutes, until pasta is just tender.
  4. Reduce to low. Stir in cream and warm 1 minute without boiling.
  5. Add cheese in two additions, stirring between each until smooth and glossy. Adjust seasoning and serve with parsley.

Notes

  • Reduce heat to low before adding cream and cheese to prevent a grainy sauce.
  • Add cheese in two additions with stirring between - this ensures a smooth, even melt.
  • Stir pasta every 3 to 4 minutes during cooking to prevent sticking on the bottom.
  • If sauce is too thick after cheese melts, add a splash of broth and stir to loosen.
  • Reheat leftovers with 3 to 4 tbsp broth stirred in to restore the sauce consistency.