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One Pot Cheesy Beef and Shells Recipe

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4.1 from 20 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

A comforting and creamy one-pot meal featuring lean ground beef, small pasta shells, and a cheesy sauce enriched with tomato and Italian seasonings. Ready in just 30 minutes, this hearty dish is perfect for a quick family dinner with minimal cleanup.

Ingredients

Beef and Vegetables

  • 1 pound lean ground beef (90-93% lean)
  • 1 large yellow onion, diced small
  • 3 garlic cloves, finely minced

Sauce and Seasonings

  • 2 tablespoons all-purpose flour
  • 2 cups reduced beef broth
  • 8-ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Pasta and Dairy

  • 8 ounces small pasta shells
  • ½ cup heavy cream
  • 2 ½ cups shredded cheddar cheese

Optional Garnishes

  • Freshly grated Parmesan cheese
  • Fresh herbs
  • Additional cheddar cheese

Instructions

  1. Brown the beef: In a large skillet over medium-high heat, add the lean ground beef. Crumble and flip the beef as it cooks evenly. Once browned, remove the beef with a slotted spoon and set aside, keeping all the cooking liquids in the skillet.
  2. Sauté the onions: Add the diced onions to the skillet and cook for about 4 minutes until soft and translucent, stirring frequently to prevent burning.
  3. Cook the garlic: Add the minced garlic and stir nearly constantly for 1 minute to release its aroma without burning.
  4. Create the roux: Sprinkle the flour evenly over the onions and garlic, stirring well. Cook for 1 minute to eliminate the raw flour taste and to help thicken the sauce later.
  5. Add broth and thicken: Gradually pour in the beef broth while stirring continuously. Increase heat to high and stir for 1-2 minutes until the sauce thickens slightly.
  6. Simmer pasta and sauce: Stir in the tomato sauce, Italian seasoning, garlic powder, salt, pepper, and dry pasta shells. Reduce heat to medium-low, cover, and simmer for about 10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed. If pasta is undercooked with liquid remaining, simmer a few more minutes or add additional broth if dry. If excess liquid remains after pasta is done, increase heat and evaporate liquid until desired consistency.
  7. Add cream and cheese: Stir in the shredded cheddar cheese and heavy cream. Increase heat to medium-high and stir continuously for 1-2 minutes until cheese is fully melted and the sauce is creamy.
  8. Incorporate beef: Return the browned beef to the skillet and stir to combine. Cook for an additional 1-2 minutes to warm the beef throughout.
  9. Serve and garnish: Optionally, top with freshly grated Parmesan cheese, additional cheddar, or fresh herbs. Serve immediately while hot and creamy.

Notes

  • Do not drain the beef grease after browning; it adds flavor and helps cook the onions.
  • Use small pasta shells for best texture; small elbow macaroni can be substituted but is less recommended.
  • If pasta is not fully cooked after 10 minutes, add a splash of broth or water and continue simmering until done.
  • Adjust seasoning to taste at the end if needed.
  • For a thicker sauce, allow excess liquid to evaporate uncovered after pasta is cooked.
  • Optional garnishes add extra flavor and presentation appeal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/one-pot-cheesy-beef-and-shells-recipe/