Print

One-Pot Creamy Beef and Shells Dinner Delight

One-Pot Creamy Beef and Shells Dinner Delight - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious One-Pot Creamy Beef and Shells. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (80/20 for best flavor)
  • 1 tablespoon olive oil or bacon drippings for richness
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 1 cup whole milk or heavy cream for creaminess (substitute with half-and-half if preferred)
  • 8 ounces medium shell pasta (small shells hold the sauce best)
  • 1 cup shredded sharp cheddar cheese (use smoked gouda for a smoky twist)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika (optional, but adds a warm depth)
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish
  • Optional: Red pepper flakes for a little kick

Instructions

  1. Heat the olive oil or bacon drippings in a large, heavy-bottomed pot over medium heat. When shimmering, add the chopped onion and cook until softened and translucent, about 5 minutes. Mama Lu always said, “Good flavor starts with sweatin’ the onions slow and easy.”
  2. Add the minced garlic and cook for another minute until fragrant. Be careful not to brown it; we want warmth, not bitterness.
  3. Add the ground beef, breaking it apart with a wooden spoon. Brown until no pink remains, about 7-8 minutes. Drain excess fat if there’s too much, but leave a little for richness—just like Mama Lu’s pot roasts, fat is flavor.
  4. Sprinkle in the smoked paprika, salt, and pepper, stirring to coat the meat and onions evenly. This subtle spice layer is what makes the dish sing.
  5. Pour in the beef broth and whole milk (or cream). Give everything a good stir to combine.
  6. Add the shell pasta directly to the pot, pushing it down so it’s mostly submerged in the liquid. Bring to a gentle boil, then reduce the heat to a simmer.
  7. Cover the pot partially with a lid and cook for about 12-15 minutes, stirring occasionally to prevent the pasta from sticking. The pasta will absorb the liquid, and the sauce will thicken beautifully.
  8. Once the pasta is tender and the sauce is creamy, stir in the shredded cheddar and grated Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.
  9. Remove from heat and let it sit covered for a couple of minutes. This resting time lets the flavors settle and the sauce thicken just right—Mama Lu always said, “Patience is part of the recipe.”
  10. Garnish with fresh parsley or chives before serving.

Find it online: https://claracooking.com/one-pot-creamy-beef-and-shells/