One Pot Cheesy Beef Shells
Large pasta shells, ground beef, and tomatoes simmered in one pot and finished with milk and sharp cheddar.
Equipment
- Large deep pot
- Wooden spoon
- Cutting board
- Meat thermometer
Ingredients
Main Ingredients
- 8 oz large pasta shells uncooked
- 16 oz ground beef about 1 lb
- 1 small onion diced
- 2 cloves garlic minced
- 1 can crushed tomatoes 14 oz
- 2 cup low sodium beef broth
- 1 cup milk or cream
- 1 cup sharp cheddar cheese shredded
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup Parmesan cheese grated, optional
Instructions
Cooking
- Brown. Heat the oil in a large pot over medium heat, cook the onion 5 minutes, then brown the beef until it reaches 160 degrees F and drain excess fat.
- Season. Stir in the garlic for 30 seconds, then add the crushed tomatoes, broth, Italian seasoning, salt, and pepper.
- Simmer. Add the shells, bring to a boil, then cover and simmer 12 to 15 minutes, stirring often, until tender.
- Melt. Stir in the milk and cheddar until the sauce is creamy.
- Finish. Sprinkle with Parmesan if using and rest 5 minutes before serving.
Notes
Substitutions: Use ground turkey or chicken cooked to 165 degrees F, and swap the milk for cream for a richer sauce.
Tips: Stir often so the shells do not stick and add the dairy over low heat.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F with a splash of broth. Nutrition does not include the optional Parmesan.