Go Back

Recipe by:

Elena SMITH

One-Pot Creamy Beef and Shells

This One-Pot Creamy Beef and Shells recipe is a delightful, cozy dish that's perfect for fall evenings and holiday gatherings, combining savory beef and creamy pasta in just one pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Storage Time 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. ground beef (preferably 80/20)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 8 oz. medium shell pasta
  • 1 cup shredded cheddar cheese
  • 1 tsp. Worcestershire sauce
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

  1. In a large pot or Dutch oven over medium heat, brown the ground beef. Break it apart with a wooden spoon, cooking for about 5-7 minutes until no longer pink.
  2. Add the diced onion and minced garlic. Stir occasionally until the onions are softened and translucent.
  3. Pour in the beef broth and cream of mushroom soup. Stir well until combined and bubbling.
  4. Add the shell pasta to the pot and stir occasionally, letting it simmer for about 10 minutes or until cooked.
  5. Once pasta is al dente, incorporate cheddar cheese and Worcestershire sauce, stirring until cheese melts.
  6. Season with salt and pepper to taste. Stir until well combined to create a creamy texture.
  7. Garnish with fresh parsley and serve warm. Enjoy!

Notes

This recipe has taught me the art of balancing flavors and textures, demonstrating that simple ingredients can create something truly delicious.