Description
Learn how to make delicious One-Pot Creamy Beef and Shells. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound ground beef (85% lean works best for flavor and moisture)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth (or substitute with chicken broth or vegetable broth for a lighter flavor)
- 1 cup whole milk (can use 2% or even unsweetened almond milk for a lighter version)
- 8 ounces medium pasta shells (small or medium-sized shells work best; penne is a good alternative)
- 1 cup shredded sharp cheddar cheese (feel free to mix in mozzarella or Monterey Jack for creaminess)
- 1/2 cup grated Parmesan cheese
- 1 can (14.5 ounces) diced tomatoes, drained slightly
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until translucent, about 4 minutes. This step always reminds me of how my mom used to say that soft onions are the base of flavor—and she was right.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Be sure to season with salt and pepper as it cooks to build layers of flavor early on.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Watch closely so the garlic doesn’t burn; it’s a small detail that can make or break the dish.
- Add the dried Italian seasoning and red pepper flakes if using, stirring to coat the beef and onions evenly.
- Pour in the beef broth, milk, and diced tomatoes. Stir to combine, scraping the bottom of the pan to loosen any browned bits. These bits are flavor gold—I always tell friends to never skip this step.
- Bring the mixture to a gentle boil, then add the pasta shells. Reduce heat to medium-low, cover, and let simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta will cook right in the sauce, soaking up all those savory flavors.
- Once the pasta is tender and most of the liquid has been absorbed, remove the lid. Stir in the shredded cheddar and Parmesan cheeses until melted and creamy. If the mixture feels too thick, add a splash of milk to loosen it up.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra Parmesan or fresh herbs if you have them on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: One-Pot Creamy Beef and Shells, recipe, cooking, food
