Creamy Beef and Shells (Print Version)

Tender ground beef and pasta shells in a rich, creamy tomato sauce. One-pot comfort food ready in 35 minutes.

# What You’ll Need:

→ Meat

01 - 1 pound ground beef (80/20 blend)

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 ounces medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 ounces) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk

→ Cheese & Seasonings

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - In a large deep skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon until browned and cooked through. Drain excess fat if necessary.
02 - Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
03 - Add the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring the pasta is submerged in the liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
05 - Stir in the heavy cream and milk. Simmer uncovered for 2 to 3 minutes to thicken slightly.
06 - Add the cheddar and Parmesan cheeses, stirring until melted and the sauce is creamy. Adjust seasoning if necessary.
07 - Remove from heat. Garnish with chopped parsley and a sprinkle of red pepper flakes if desired. Serve hot.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means you can actually sit down when dinner is ready instead of facing a mountain of dishes.
  • The pasta absorbs all the beefy, tomatoey flavor as it cooks, making every bite taste richer than anything you'd get from boiling pasta separately.
  • It feels indulgent and cozy without requiring any fancy techniques or hard to find ingredients.
  • Leftovers somehow taste even better the next day, which rarely happens with pasta dishes.
02 -
  • Stir the pot every few minutes while the pasta simmers or the shells on the bottom will stick and scorch, which I learned the hard way on my second attempt.
  • Don't skip draining the beef if there's a lot of fat, or your sauce will end up slick and greasy instead of creamy.
  • Add the garlic after the onion, not before, because garlic burns fast and turns bitter if it hits the hot pan too early.
  • If the pasta looks too dry before it's fully cooked, splash in a little more broth or water and keep stirring.
03 -
  • Use a deep skillet or Dutch oven with a tight fitting lid so the pasta steams evenly and doesn't dry out on top.
  • Grate your own Parmesan instead of using the pre grated kind, because it melts smoother and tastes sharper.
  • Let the dish rest for a minute or two after you pull it off the heat so the sauce has time to cling to the pasta instead of pooling at the bottom.
  • If you're doubling the recipe, use a larger pot and add a few extra minutes to the simmer time since more pasta takes longer to cook through.
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