One Pot Creamy Beef and Shells Pasta
A hearty, comforting meal made in under 30 minutes, combining pasta shells, ground beef, and a creamy sauce for a flavor-packed dish.
Ingredients
Main Ingredients
- 1 pound ground beef or ground turkey for a lighter option.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked medium pasta shells
- 2 cups beef broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup heavy cream substitute with half-and-half for a lighter version.
- 1 cup shredded cheese cheddar or a blend for richness.
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking Steps
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Follow with minced garlic, cooking for an additional minute until fragrant.
- Add the ground beef to the pot. Season with salt and pepper. Cook until browned, breaking it up with a spatula as it cooks, for about 5 minutes.
- Once the beef is fully cooked, add the uncooked pasta shells, beef broth, and diced tomatoes (with their juice). Stir everything together, bringing the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for approximately 10-12 minutes or until the pasta is perfectly tender. Stir occasionally to ensure nothing sticks to the bottom.
- Once the pasta is cooked, remove the pot from heat. Stir in the heavy cream and shredded cheese until melted and creamy. The sauce should coat the pasta beautifully.
- Finally, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley for a pop of color and freshness.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if it thickens up. Avoid overcrowding the pot and ensure to stir occasionally while simmering.