This creamy beef and shells is one of those one-pot dinners that feels almost too easy for how comforting and filling it is. Everything happens in a Dutch oven: you brown some ground beef, scatter in dry pasta shells, then pour one creamy, tomato-y, cheesy liquid over the top and let it all simmer together. The sauce is a simple mix of beef broth, heavy cream, tomato paste, Italian seasoning, and shredded cheddar, so it tastes like a cozy mash-up of hamburger helper and a skillet lasagna. I started making this on nights when I’d get home late from work but still wanted something homemade that would keep us full all evening, and it quickly became a regular in our weeknight rotation.
Serve this creamy beef and shells straight from the Dutch oven with a simple green salad tossed in a light vinaigrette to balance the richness. Garlic bread or warm dinner rolls are perfect for scooping up the extra sauce. If you like a little brightness, add a squeeze of lemon over the salad or a handful of chopped fresh parsley on top of the pasta. A crisp white wine, sparkling water with lemon, or iced tea all work well alongside this hearty, stick-to-your-ribs dish.
Creamy One-Pot Beef and Shells
Servings: 6
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
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