One Pot Cheesy Beef and Shells
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
692 kcal
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Course
Main Course
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Cuisine
American
One Pot Cheesy Beef and Shells
Description
One Pot Cheesy Beef and Shells is a savory recipe featuring browned lean ground beef cooked with onions and seasoned with tomato paste, garlic powder, paprika, and Italian seasoning. The dish simmers with beef broth, heavy cream, Worcestershire sauce, and uncooked pasta shells, which absorb the flavorful liquid as they cook. Once tender, Velveeta cheese cubes are stirred in to create a creamy, cheesy sauce that clings to the pasta and beef. The result is a hearty, cheesy comfort dish with a tender pasta texture and well-rounded seasoning.
The cooking method involves browning the beef and onions first, then simmering the mixture with liquids before adding the pasta, which cooks uncovered to allow most liquid to absorb. This technique melds flavors while developing a creamy sauce as the cheese finishes the dish off. The use of Velveeta adds smoothness and subtle sharpness to the sauce.
This meal serves about 4 to 6 people and works well as a standalone dinner. It requires minimal cleanup as everything cooks in one pot, making it suitable for busy cook nights. The combination of pasta, beef, and cheese provides a satisfying and filling plate.
Adapting liquid amounts is recommended if the pasta appears to be absorbing too quickly to avoid sticking or burning. Grated cheddar can substitute Velveeta if a firmer cheese texture is preferred.
Ingredients
- 1 pound ground beef lean
- 1/2 medium onion chopped
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 1 cup heavy cream aka whipping cream
- 1/2 tablespoon Worcestershire sauce
- 2 cups medium pasta shells uncooked
- 8 ounces Velveeta cheese cubed
- salt to taste
- black pepper to taste
Instructions
- Add the beef and onions to a Dutch oven/soup pot. Cook over medium-high heat until the beef has browned (about 7-10 minutes), breaking the meat up with your spoon as you go along. Spoon out excess fat.
- Stir in the tomato paste, garlic powder, paprika, and Italian seasoning.
- Add in the beef broth, cream, and Worcestershire sauce. Increase the heat to high. Once it starts boiling, add in the pasta.
- Reduce the heat so it's not furiously boiling (a rapid simmer is good). I cook mine over medium heat. Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed (about 12-13 minutes). Stir it every couple of minutes.
- Stir in the Velveeta, then take the pot off the heat once it's melted in. Season with salt & pepper as needed. You can let it sit for a couple minutes prior to serving (it'll soak up the sauce quickly), or serve it right away.
Notes
- Serves approximately 4 to 6 depending on serving size.
- Grated cheddar cheese can be used instead of Velveeta if preferred.
- If the pasta seems to be absorbing liquid too quickly or sticking, gradually add more broth or water in 1/2 cup increments while cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 49g | 16% |
| Protein | 46g | 92% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 161mg | 54% |
| Sodium | 1504mg | 63% |
| Potassium | 935mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1681IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 404mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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