One-Pot Creamy Beef and Shells
This one-pot creamy beef and shells is comfort food made easy — pasta shells simmered in beef broth and tomato sauce, finished with cream and melty white cheddar.
Equipment
- 1 Large pot or skillet
Ingredients
Main Ingredients
- 1 Tbsp. olive oil for browning
- 1 lb. ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tsp. Italian seasoning
- 3 cups beef broth
- 15 oz. tomato sauce 1 can
- 8 oz. small pasta shells about 2 ½ cups
- ½ cup heavy cream
- to taste Kosher salt and cracked black pepper
- 2 cups shredded white cheddar cheese
Instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook about 3 minutes, crumbling as it cooks.
- Add onion and cook, stirring frequently until soft, about 3 minutes. Stir in garlic and Italian seasoning. Cook until fragrant, about 1 minute.
- Whisk in beef broth and tomato sauce. Bring to a boil.
- Stir in pasta. Cover and reduce heat to medium-low. Stir occasionally until pasta is tender and sauce has thickened slightly, 10-12 minutes.
- Remove from heat. Stir in heavy cream. Season with salt and pepper, to taste.
- Stir in cheddar cheese until melted, about 2 minutes. Sprinkle with freshly chopped parsley, if desired. Serve hot and enjoy!
Notes
Store leftovers in an airtight container for 3-4 days. Reheat with a splash of broth or water. Can also be frozen for later use.