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Creamy beef and shells one-skillet pasta with 8 ounces medium shells boiled al dente drained, 1 pound ground beef browned crumbled with half diced sweet onion 2 minced garlic cloves and 1½ teaspoons Italian seasoning over medium-high heat drained, 2 tablespoons flour whisked 1 minute, 2 cups beef stock and 15-ounce can tomato sauce gradually whisked smooth simmered 6-8 minutes thickened, half cup heavy cream and 1½ cups shredded sharp white cheddar stirred melted silky served garnished fresh parsley

Creamy Beef and Shells

Ground beef and small shell pasta cooked together in a seasoned tomato and beef broth base, finished with heavy cream and melted cheddar into a thick, glossy sauce. A one-pan beef pasta dinner ready in 30 minutes with minimal cleanup.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 618
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef broth
  • 1 cup water
  • 8 oz medium shell pasta, uncooked
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • salt and black pepper to taste
  • 3/4 cup heavy cream
  • 1.5 cups shredded sharp cheddar or American cheese block-shredded preferred
  • fresh parsley for garnish

Equipment

  • Large Deep Skillet with Lid
  • Wooden spoon

Method
 

  1. Cook onion in olive oil 3 minutes. Brown ground beef, drain most fat. Add garlic and tomato paste, cook 1 minute.
  2. Add diced tomatoes, broth, water, and seasonings. Bring to a boil.
  3. Add uncooked shell pasta. Cover and cook on medium 12 to 14 minutes, stirring every few minutes, until pasta is just tender.
  4. Reduce heat to low. Stir in cream and warm 1 minute without boiling.
  5. Add cheese in two additions, stirring between each until smooth and glossy. Adjust seasoning and serve garnished with parsley.

Notes

  • Keep heat on low when adding cream and cheese to prevent a grainy sauce.
  • Add cheese in two stages with stirring between - this keeps the sauce smooth.
  • If sauce thickens too much, add a splash of broth to loosen before serving.
  • Shred cheese from a block for the best melt and texture.
  • Reheat leftovers with 3 to 4 tbsp of broth stirred in to restore the sauce consistency.