One-Pot Creamy Beef & Shells

How to Make It

1. Brown the Beef: In your Dutch oven over medium-high heat, cook the ground beef until it is fully browned and no longer pink. Drain off the excess grease to keep the sauce from getting too oily.

2. Add the Flavor: Stir in the tomato paste, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 1 minute until the tomato paste darkens slightly and smells fragrant.

3. The Liquid Base: Pour in the beef broth and the Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (that’s where the flavor is!).

4. Add Pasta: Stir in the uncooked pasta shells. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a lid.

5. Simmer: Let it simmer for about 10–12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give it a stir halfway through to ensure the shells don’t stick.

6. The Creamy Finish: Remove the lid and stir in the heavy cream and the shredded cheddar cheese. Continue stirring over low heat until the cheese is completely melted and the sauce is silky and thick.

7. Serve: Let it sit for 2–3 minutes to allow the sauce to tighten up. Garnish with parsley if you’re feeling fancy.

Tip: If the sauce is too thick after adding the cheese, splash in a little extra beef broth or water until you reach your desired consistency.