One Pot Creamy Beef and Shells
User Reviews
4.5
8 reviews
Excellent
One Pot Creamy Beef and Shells
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Total comfort food! This one pot creamy beef and shells recipe is an easy dinner made from scratch with ground beef and shell pasta in a cheesy tomato sauce.
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Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sugar
- 2 cups beef broth or beef stock
- 8 ounces pasta about 2 ¾ - 3 cups measured before cooking, dry, medium shells
- 1 (15 ounce) tomato sauce canned
- 4 ounces processed cheese Velveeta brand, cubed
- 4 ounces cheddar cheese about 1 cup, grated, sharp or extra-sharp
- ½ cup heavy cream at room temperature
- Parmesan Cheese optional garnish, grated, chopped, sliced
- parsley
- basil
- green onions
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. When the oil shimmers, add the beef and cook, stirring, until the meat is no longer pink, about 7-9 minutes. Drain off the fat, leaving the beef in the pan.
- Stir in the salt, Italian seasoning, garlic powder, onion powder, sugar, broth, pasta shells, and tomato sauce. Bring to a boil, then reduce the heat to low or medium-low so the liquid is at a gentle simmer. Cover and cook until the pasta is tender, about 8-10 minutes, stirring occasionally so that the pasta cooks evenly and doesn’t stick to the bottom of the pan. Remove from the heat.
- Stir in heavy cream, Velveeta, and cheddar. Stir until the cheese melts. Taste and season with additional salt and pepper, if necessary.
- Garnish with Parmesan, herbs, or green onions; serve immediately.
Notes
- Use heavy cream. Do not substitute with half-and-half, milk, or other lower-fat alternatives, which may curdle or separate in the acidic tomato sauce. Use room temperature cream so that it's less likely to break when added to the hot pan.
- Velveeta gives the dish a smooth, creamy texture and mouthfeel. Substituting with other types of cheese will change the consistency of the sauce.
- Use cheddar that you grate by hand. Do not use pre-shredded cheese in a bag, because those packaged cheeses include a powdery coating with stabilizers that prevent the cheese from melting as smoothly into the sauce.
- A small amount of sugar balances the acidity in the tomato sauce, resulting in a more complex dish with a brighter tomato flavor.
- Stir the shells occasionally as they simmer. This helps the pasta cook evenly and prevents it from sticking to the bottom of the pot.
- Remove the pot from the heat before adding the cream and cheeses. When cheese gets too hot, it separates and gives the sauce a grainy texture.
- Garnish the dish with Parmesan cheese, chopped fresh parsley, or fresh basil for even more flavor.
- Recipe adapted from The Kitchn.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
507kcal
(25%)
Carbohydrates
36g
(12%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
1383mg
(58%)
Potassium
834mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
979IU
(20%)
Vitamin C
5mg
(6%)
Calcium
291mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 507kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 1383mg | 58% |
| Potassium | 834mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 291mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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