One Pot Creamy Beef and Shells

Creamy beef and shell pasta cooked in one pot with tomato sauce, broth, cream, and cheddar for an easy, hearty weeknight dinner.

Prep: 5 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 10 oz small pasta shells
• 3 cups beef broth
• 15 oz tomato sauce
• 0.5 cup heavy cream
• 1 cup cheddar cheese
• 1 small yellow onion
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika

Cooking instructions

1. Heat a large heavy pot over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and the thickest pieces reach 160°F (71°C), about 6 to 8 minutes. (about 8 min) — Medium-high heat; beef to 160°F (71°C)
2. Add the onion, garlic, salt, pepper, and paprika. Cook, stirring, until the onion softens and the garlic is fragrant, about 3 minutes. (about 3 min) — Medium heat
3. Stir in the broth, tomato sauce, and pasta shells. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until the shells are tender and most of the liquid is absorbed, 12 to 15 minutes. (about 15 min) — Bring to a boil, then simmer
4. Reduce the heat to low and stir in the heavy cream and cheddar until the cheese melts and the sauce is smooth, about 2 minutes. (about 2 min) — Low heat
5. Remove from the heat and let the pasta stand for 2 minutes before serving. (about 2 min)