This creamy beef and shells is one of those one-pot dinners that feels almost too easy for how comforting and filling it is. Everything happens in a Dutch oven: you brown some ground beef, scatter in dry pasta shells, then pour one creamy, tomato-y, cheesy liquid over the top and let it all simmer together. The sauce is a simple mix of beef broth, heavy cream, tomato paste, Italian seasoning, and shredded cheddar, so it tastes like a cozy mash-up of hamburger helper and a skillet lasagna. I started making this on nights when I’d get home late from work but still wanted something homemade that would keep us full all evening, and it quickly became a regular in our weeknight rotation.
Serve this creamy beef and shells straight from the Dutch oven with a simple green salad tossed in a light vinaigrette to balance the richness. Garlic bread or warm dinner rolls are perfect for scooping up the extra sauce. If you like a little brightness, add a squeeze of lemon over the salad or a handful of chopped fresh parsley on top of the pasta. A crisp white wine, sparkling water with lemon, or iced tea all work well alongside this hearty, stick-to-your-ribs dish.
