Creamy Beef and Shells (one pot!)
Creamy beef and shells is a family-friendly one-pot dinner that’s easy to make, super satisfying, and oh-so-cheesy! If you like Hamburger Helper, you’ll love this homemade version even more.
Servings: 4
Ingredients
- 1 pound lean ground beef (95/5)
- 1 small yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon coarse ground black pepper
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth (low sodium or no salt added)
- ¾ cup whole milk
- 8 ounces uncooked medium pasta shells (about 2 ½ cups dry)
- 1 cup shredded cheddar cheese (more for serving, if desired)
- chopped fresh parsley (optional garnish)
Instructions
- In a large deep skillet or Dutch oven (with cover available), cook the ground beef and diced onion over medium-high heat, breaking up the meat as it cooks, until the beef is no longer pink and the onion is soft, about 8 to 10 minutes.1 pound lean ground beef, 1 small yellow onion, finely diced
- Add the minced garlic and cook for 1 minute more, stirring constantly.2 cloves garlic, minced
- Combine the flour, Italian seasoning, chili powder, salt, and pepper in a small bowl. Sprinkle the flour mixture over the cooked beef and onions. Stir to coat and cook for 1 minute to eliminate the raw flour taste.2 tablespoons all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Stir in the tomato sauce, beef broth, and milk. Bring the mixture to a boil.1 can (15 ounces) tomato sauce, 2 cups beef broth, ¾ cup whole milk
- Add the pasta shells, stir well, then reduce the heat to medium-low. Cover and simmer for about 11 minutes, stirring occasionally, until the pasta is tender.8 ounces uncooked medium pasta shells
- Remove the pan from the heat and gradually stir in the shredded cheese until it’s melted. Cover the pan, and let the pasta cool for 5 minutes. The sauce will thicken slightly as the pasta continues to absorb the liquid.1 cup shredded cheddar cheese
- Garnish with fresh parsley and additional shredded cheese, if desired, and serve warm.
Video
Notes
- Ground beef: You can use any type of ground beef you prefer. If it has a higher fat content, you may want to drain off some of the fat after the beef is browned. You can also make this meal with ground turkey.
- Pasta: Instead of medium shells, you could use another type of pasta that's about the same size, like macaroni, orecchiette, or mini penne.
- Add more veggies: If you want, add diced green bell pepper when browning the beef and onion, or stir in a few big handfuls of baby spinach near the end of the cooking time. Corn, either canned or frozen (thawed), can be added.
- Make it Tex-Mex: Instead of Italian seasoning and chili powder, use taco seasoning to make taco-style creamy beef and shells. Garnish with cilantro instead of parsley, and serve tortilla chips on the side.
- Storage: Leftovers should be refrigerated promptly in a covered container; they'll keep for up to 4 days. You can freeze leftover beef and shells but the pasta may become quite soft. Reheat individual portions in the microwave, or larger amounts in a skillet over medium-low heat. Add a splash of milk or broth to thin, if necessary.
Nutrition
Serving: 2cups | Calories: 612kcal | Carbohydrates: 57g | Protein: 42g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1304mg | Potassium: 1192mg | Fiber: 4g | Sugar: 8g | Vitamin A: 976IU | Vitamin C: 9mg | Calcium: 315mg | Iron: 5mg
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