One Pot Cheesy Beef Shells (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound lean ground beef (90-93% lean)
02 -
1 large yellow onion, diced small
03 -
3 garlic cloves, finely minced
04 -
2 tablespoons all-purpose flour
05 -
2 cups reduced beef broth
06 -
8-ounce can tomato sauce
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon paprika
09 -
1 teaspoon garlic powder
10 -
1 teaspoon salt
11 -
1 teaspoon freshly ground black pepper
12 -
8 ounces small pasta shells (or small elbow macaroni as a substitute)
13 -
½ cup heavy cream
14 -
2 ½ cups shredded cheddar cheese
→ Optional Garnishing
15 -
Freshly grated Parmesan cheese
16 -
Fresh herbs (e.g., parsley, basil, thyme, oregano)
17 -
Additional cheddar cheese
# Instructions:
01 -
Add the ground beef to a large skillet and brown over medium-high heat, crumbling it as it cooks. Remove with a slotted spoon and set aside, leaving the cooking liquid in the skillet.
02 -
Add the diced onions to the skillet and saute for about 4 minutes until softened and translucent, stirring frequently.
03 -
Add the minced garlic and cook for 1 minute, stirring almost constantly.
04 -
Sprinkle the flour evenly over the onions and garlic, stirring well. Cook for 1 minute to remove the raw flour taste.
05 -
Gradually pour in the beef broth while stirring constantly. Increase the heat to high and continue stirring for 1-2 minutes until the sauce begins to thicken.
06 -
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 until the pasta is cooked al dente and liquid is mostly absorbed.
07 -
Add the shredded cheddar cheese, heavy cream, and stir over medium-high heat until the cheese is fully melted, about 1-2 minutes.
08 -
Return the cooked ground beef to the skillet, stir to combine, and heat through for 1-2 minutes.
09 -
Optionally garnish with Parmesan cheese, fresh herbs, or additional cheddar cheese. Serve immediately.
# Notes:
01 -
For storage, leftovers can be refrigerated airtight for up to 5 days or frozen for 3-4 months. Reheat gently to avoid separating the dairy.
02 -
If the pasta is undercooked after 10 minutes, simmer it further with additional broth or water as needed.