Save to Pinterest The kitchen window was fogged up that Tuesday night, rain tapping steadily against the glass. I had exactly thirty minutes before my kids needed to be at soccer practice, and the fridge offered little inspiration beyond a pound of ground beef and some shells I'd forgotten about. That's when this dish was born—not from careful planning, but from necessity and a hunch that everything good in my pantry could probably work together in one pot. It did, and now it's the meal my family asks for by name.
I've made this on nights when friends dropped by unexpectedly, and it never fails to impress. There's something about pulling a bubbling, cheesy skillet off the stove and setting it right on the table that feels generous and warm. One time, my neighbor tasted it and asked if I'd catered it. I laughed and showed her the single pot in the sink.
Ingredients
- Ground beef: The 80/20 blend gives you enough fat to keep the dish rich and flavorful without being greasy, and it browns beautifully without sticking.
- Yellow onion: Finely chopped so it melts into the sauce and adds a subtle sweetness that balances the tomatoes.
- Garlic: Just two cloves, minced and added at the right moment so it perfumes the whole pot without burning.
- Pasta shells: Their little pockets catch all that creamy sauce, and medium size works best for even cooking in the broth.
- Beef broth: This is what the pasta cooks in, so it soaks up deep, savory flavor instead of just plain water.
- Crushed tomatoes: They break down into a thick, cohesive sauce that clings to every shell.
- Heavy cream and whole milk: Together they create a sauce that's creamy but not too heavy, with just enough richness to coat your spoon.
- Cheddar and Parmesan: Cheddar melts into gooey comfort, and Parmesan adds a sharp, salty finish that makes the whole thing sing.
- Italian seasoning, paprika, salt, pepper: A simple blend that lets the beef and cheese shine without overwhelming them.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you in the best way.
- Fresh parsley: A handful of green at the end makes the dish look alive and adds a fresh contrast to all that richness.
Instructions
- Brown the beef:
- Set your skillet over medium high heat and add the ground beef, breaking it apart with a wooden spoon as it sizzles and browns. Once it's cooked through and no longer pink, drain off any excess fat if there's more than a tablespoon or so.
- Soften the aromatics:
- Toss in the chopped onion and let it cook for a few minutes until it turns translucent and soft, then add the garlic and stir for just 30 seconds until the smell fills your kitchen.
- Add pasta and liquids:
- Pour in the uncooked shells, beef broth, crushed tomatoes, and all your seasonings, stirring everything together so the pasta is mostly covered by liquid. It will look a little soupy at first, but trust the process.
- Simmer until tender:
- Bring the pot to a gentle boil, then lower the heat, cover it, and let it simmer for 12 to 14 minutes, stirring every few minutes to keep the pasta from sticking. The shells should be tender and most of the liquid absorbed.
- Stir in the cream:
- Pour in the heavy cream and milk, stirring well, and let it simmer uncovered for a few more minutes until the sauce thickens just enough to coat the back of your spoon.
- Melt in the cheese:
- Add the cheddar and Parmesan, stirring gently until they melt into a smooth, glossy sauce. Taste it now and add more salt or pepper if it needs it.
- Garnish and serve:
- Pull the pot off the heat, scatter fresh parsley and a pinch of red pepper flakes over the top if you like, and bring it straight to the table while it's still steaming.
Save to Pinterest This dish has become our unofficial comfort food for hard days. When my daughter had a rough week at school, I made this and we ate it on the couch with a movie. She didn't say much, but she had two bowls, and that felt like enough.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to four days, and the flavors deepen as they sit. When you reheat it on the stove, add a splash of milk or broth to loosen the sauce, because it thickens as it cools. I've also microwaved individual portions with a damp paper towel over the bowl to keep the pasta from drying out, and it works surprisingly well.
Swaps and Variations
Ground turkey or chicken work beautifully if you want a lighter version, though you might need to add a drizzle of olive oil since they're leaner. I've stirred in handfuls of baby spinach or frozen peas right at the end for extra vegetables, and my kids barely noticed. If you want it spicier, double the red pepper flakes or add a dash of hot sauce when you stir in the cream.
Serving Suggestions
This is hearty enough to stand on its own, but I like serving it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty bread for mopping up the sauce is non negotiable in our house. Sometimes I'll throw together garlic bread if I have a few extra minutes, and it turns the meal into something that feels a little more special.
- Serve it straight from the pot for a casual, family style dinner that feels effortless.
- Pair it with roasted broccoli or green beans if you want another vegetable on the table.
- A glass of red wine for the adults makes it feel like a weeknight treat instead of just another Tuesday.
Save to Pinterest This recipe has earned its spot in my regular rotation because it delivers comfort without demanding much from me. I hope it becomes one of those meals you turn to when you need something warm, easy, and reliably good.
Common Recipe Questions
- → Can I use a different pasta shape?
Yes, any pasta shape works well. Penne, rigatoni, or bow-tie pasta are excellent alternatives to shells. Avoid very thin pastas like angel hair, as they may overcook during simmering.
- → What can I substitute for heavy cream?
Half-and-half, whole milk, or a combination of both creates a lighter version. Evaporated milk also works well for a creamier texture without as much fat.
- → How do I prevent the pasta from getting mushy?
Use uncooked pasta and stir occasionally while simmering. Start checking at 12 minutes—the pasta should be al dente (tender but still slightly firm). Drain excess liquid if needed before adding cream.
- → Can I make this with ground turkey or chicken?
Absolutely. Ground turkey or chicken work perfectly as leaner alternatives. The cooking time remains the same, and the creamy sauce complements poultry beautifully.
- → What vegetables can I add?
Baby spinach, peas, diced bell peppers, or mushrooms are great additions. Stir in softer vegetables like spinach during the final minutes, or add firmer vegetables with the pasta at the beginning.
- → Can I prepare this ahead and reheat it?
Yes, it stores well in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or broth to restore the creamy consistency, stirring frequently to prevent sticking.