One-Pot Creamy Beef and Shells

• 1 pound ground beef
• 1 cup uncooked medium pasta shells
• 2 cups beef broth
• 1 cup water
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
2. 2 Add minced garlic, thyme, and oregano; cook for another minute.
3. 3 Add ground beef to the pot, breaking it up with a spoon. Cook until browned.
4. 4 Stir in the pasta shells, beef broth, and water. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 15 minutes or until pasta is al dente.
6. 6 Stir in heavy cream and Parmesan cheese until well combined and sauce is creamy.
7. 7 Season with salt and pepper to taste. Serve immediately.

Equipment

• Large pot with lid

Variations

• Add sautéed mushrooms or bell peppers for extra texture and flavor.
• Use turkey or plant-based ground meat for a lighter or vegetarian option.

Substitutions

• Substitute half-and-half for heavy cream for a slightly lighter sauce.
• Use pasta water in place of water for extra starchy, creamy goodness.

Pairings

• A glass of robust red wine complements the rich flavors.
• Serve with garlic bread for a delightful sidekick.

Nutrition

Tips

• For extra flavor, sauté the onions until they're caramelized before adding the garlic.
• Make sure to stir occasionally while simmering to prevent sticking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stove, stirring in a bit of milk to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• Serve with crusty bread to soak up every last bit of sauce.

FAQ