Creamy One-Pot Beef and Shells
Servings: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 1/2 pounds ground beef (80–90% lean)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
12 ounces uncooked medium pasta shells
2 cups beef broth
1 1/2 cups heavy cream
3 tablespoons tomato paste
2 teaspoons Italian seasoning
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons grated Parmesan cheese (optional, for serving)
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Heat a large Dutch oven over medium heat and add the olive oil. Once hot, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and lightly translucent.
Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it brown.
Add the ground beef, salt, and black pepper to the Dutch oven. Cook, breaking the meat up with a wooden spoon, for 5 to 7 minutes, until the beef is fully browned and no pink remains. If there is excess grease, carefully spoon off most of it, leaving just a thin layer for flavor.
Turn off the heat under the Dutch oven for a moment. Pour the uncooked pasta shells directly over the browned beef and gently spread them into an even layer. Do not stir yet; you want the shells mostly on top of the meat so the creamy liquid can soak through them.
In a large measuring cup or mixing bowl, whisk together the beef broth, heavy cream, tomato paste, and Italian seasoning until the tomato paste is fully dissolved and the mixture is smooth and uniform. Whisk in 1 cup of the shredded cheddar cheese until it starts to melt into the liquid. If using, whisk in the crushed red pepper flakes. This is your one creamy liquid mixture.
