Creamy Stovetop Beef and Shells
A rich, comforting, one-pan family meal featuring ground beef and tender pasta shells smothered in a creamy, savory tomato and cheddar sauce.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Ingredients
Main
- 1 pound lean ground beef (80/20 or 90/10) — can substitute with ground turkey for a lighter option
- 1 medium yellow onion — finely diced
- 3 cloves garlic — minced
- 2 cups beef broth — low sodium preferred
- 15 ounces tomato sauce — 1 standard can
- 15 ounces diced tomatoes — undrained
- 12 ounces medium pasta shells — uncooked
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt — adjust to taste
- 0.5 teaspoon black pepper — freshly ground
- 0.5 cup heavy cream — can substitute with half-and-half
- 1.5 cups sharp cheddar cheese — freshly grated melts best
- 2 tablespoons fresh parsley (optional) — chopped, for garnish
Main
| 1 pound | lean ground beef (80/20 or 90/10) | can substitute with ground turkey for a lighter option |
| 1 medium | yellow onion | finely diced |
| 3 cloves | garlic | minced |
| 2 cups | beef broth | low sodium preferred |
| 15 ounces | tomato sauce | 1 standard can |
| 15 ounces | diced tomatoes | undrained |
| 12 ounces | medium pasta shells | uncooked |
| 1 tablespoon | Italian seasoning | |
| 1 teaspoon | kosher salt | adjust to taste |
| 0.5 teaspoon | black pepper | freshly ground |
| 0.5 cup | heavy cream | can substitute with half-and-half |
| 1.5 cups | sharp cheddar cheese | freshly grated melts best |
| 2 tablespoons | fresh parsley (opt.) | chopped, for garnish |
Instructions
-
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat apart with a spoon, until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess grease.
~7 minIf using very lean beef, you may need to add a teaspoon of olive oil to prevent sticking. -
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
~1 minBe careful not to burn the garlic, as it will turn bitter. -
Pour in the beef broth, tomato sauce, and undrained diced tomatoes. Stir in the Italian seasoning, salt, black pepper, and uncooked pasta shells. Bring the mixture to a boil.
~3 minEnsure the pasta shells are mostly submerged in the liquid for even cooking. -
Once boiling, reduce the heat to a low simmer. Cover the skillet tightly with a lid and cook for 12-15 minutes, or until the pasta is tender (al dente). Stir once or twice during cooking to prevent the shells from sticking to the bottom.
~14 minIf the mixture seems too dry before the pasta is done, add a splash of water or broth. -
Remove the skillet from the heat. Stir in the heavy cream until fully incorporated. Gradually sprinkle in the grated cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth.
~2 minFreshly grating a block of cheddar cheese will result in a much creamier sauce than pre-shredded cheese, which contains anti-caking agents. -
Let the dish rest uncovered for 5 minutes to allow the sauce to thicken slightly. Garnish with chopped fresh parsley before serving.
~5 minThe sauce will continue to thicken as it cools.
Tips & Storage
- Always use freshly grated cheese for sauces; pre-bagged shredded cheese contains cellulose that prevents smooth melting.
- For a spicier kick, add half a teaspoon of red pepper flakes when stirring in the garlic.
- If you only have larger pasta shapes like penne or rotini, you may need to add an extra 1/2 cup of broth and increase the simmering time by a few minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if necessary.