One-Pot Creamy Beef and Shells

 

12 oz 340 g pasta shells

1 lb 450 g ground beef

1 small onion finely chopped

3 cloves garlic minced

1 can 14.5 oz / 410 g diced tomatoes

2 cups beef broth

1 cup heavy cream

1 ½ cups shredded cheddar cheese

1 tsp dried Italian herbs

½ tsp smoked paprika optional

Salt and black pepper to taste

2 tbsp olive oil

Fresh parsley chopped for garnish

 

 

 

Heat olive oil in a large pot over medium heat.

 

Add ground beef and cook until browned, breaking it apart with a spoon.

 

Remove excess fat if needed.

 

Add onion and garlic to the beef.

 

Cook 3–4 minutes until onions are soft and fragrant.

 

Stir in diced tomatoes, beef broth, Italian herbs, and smoked paprika.

Bring to a gentle boil.

 

Add pasta shells, stirring to combine. Ensure pasta is mostly submerged.

 

Reduce heat to medium-low, cover partially, and simmer 12–15 minutes until pasta is tender.

 

Stir occasionally to prevent sticking.

 

Once pasta is cooked, stir in heavy cream and cheese.

 

Mix until cheese melts and sauce is creamy.

 

Taste and adjust with salt and pepper.

 

Garnish with chopped parsley.

 

Serve hot for a rich, comforting one-pot meal