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One-Pot Creamy Beef and Shells

A rich, cheesy one-pot dinner with lean ground beef, medium pasta shells, and a glossy sharp cheddar sauce made from scratch in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90% lean preferred
  • 12 oz medium pasta shells
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth full-sodium preferred
  • 15 oz tomato sauce 1 can
  • 0.5 cup heavy cream or half-and-half
  • 2 cups sharp cheddar cheese freshly shredded from a block
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven with lid
  • Wooden spoon or silicone spatula
  • Box grater

Method
 

  1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion and cook for 6 to 8 minutes, breaking into small crumbles, until fully browned and no pink remains. Drain any excess grease.
  2. Add the minced garlic and Italian seasoning. Stir and cook for 1 minute until fragrant.
  3. Sprinkle the flour evenly over the beef mixture. Stir continuously for 1 full minute to cook out the raw flour taste.
  4. Pour in the beef broth slowly while stirring to prevent lumps, then add the tomato sauce. Stir to combine. Add the uncooked pasta shells and stir to submerge in the liquid.
  5. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 10 to 12 minutes, stirring once halfway through, until the pasta is just tender and most of the liquid is absorbed.
  6. Reduce heat to low. Stir in the heavy cream, then add the shredded cheddar in two batches, stirring between additions until fully melted and the sauce is glossy.
  7. Taste and adjust salt and pepper. Garnish with fresh parsley and serve immediately.

Notes

Storage: Store in airtight containers for up to 4 days. When reheating, add a splash of milk or broth to loosen the sauce back to its original consistency. Reheat on the stovetop over medium-low heat or in the microwave with a splash of liquid, stirring halfway through. Substitutions: Swap ground beef for ground turkey for a leaner version. Add a pinch of red pepper flakes or a teaspoon of smoked paprika with the garlic for heat. Stir in baby spinach with the cream for added greens. Pro Tip: Always shred cheddar from a block rather than using pre-shredded. Anti-caking agents in bagged cheese cause the sauce to turn grainy rather than smooth. Add cheese in two batches over low heat for the best texture.