One Pot Cheesy Beef and Shells

Ingredients

• 454 g (1 lb)lean minced beef (90–93% lean recommended)
• 1 largeyellow onion, finely diced
• 3 clovesgarlic, finely minced
• 16 g (2 tablespoons)plain flour
• 473 ml (2 cups)reduced beef stock
• 227 g (8 oz)tomato sauce
• 1 teaspoonItalian seasoning
• 1 teaspoonpaprika
• 1 teaspoongarlic powder
• 1 teaspoonsalt
• 1 teaspoonfreshly ground black pepper
• 227 g (8 oz)small pasta shells
• 118 ml (½ cup)double cream
• 283 g (2½ cups)grated Cheddar cheese
• To tasteoptional garnish: freshly grated Parmesan, fresh herbs or extra Cheddar

Instructions

1. 1

   Brown the beef

   Add the minced beef to a large skillet and cook over medium-high heat, breaking it up and turning it so it browns evenly. Lift it out with a slotted spoon and set it aside, leaving the cooking fat and juices in the skillet.

2. 2

   Soften the onion

   Add the onion and cook for about 4 minutes, stirring often, until soft and translucent.

3. 3

   Cook the garlic

   Add the garlic and cook for 1 minute, stirring almost constantly.

4. 4

   Cook the flour

   Sprinkle the flour evenly over the onion and garlic, stir well and cook for 1 minute.

5. 5

   Thicken the stock

   Pour in the stock gradually, stirring as you do. Turn the heat to high and keep stirring for 1–2 minutes, until the sauce thickens slightly.

6. 6

   Simmer the pasta

   Add the tomato sauce, Italian seasoning, garlic powder, salt, pepper and dry pasta shells. Reduce the heat to medium-low, cover and simmer for about 10 minutes, until the pasta is al dente and much of the liquid has been absorbed. If the pasta is still firm and liquid remains, cover and simmer for a few more minutes. If the pan is dry before the pasta is ready, add about 120 ml (½ cup) extra stock or water, cover and continue cooking. If the pasta is cooked but there is still too much liquid, simmer uncovered over medium-high or high heat for a couple of minutes to evaporate some of it, keeping a little moisture for the cheesy sauce.

7. 7

   Melt the cheese

   Add the grated Cheddar and cream, raise the heat to medium-high and stir continuously for about 1–2 minutes, until the cheese melts.

8. 8

   Return the beef

   Stir the beef back into the skillet and cook for 1–2 minutes, just long enough to warm it through and combine everything.

9. 9

   Garnish and serve

   If you like, finish with extra cheese or fresh herbs and serve straight away.

What is beef and shells?

Beef and shells is an American-style one-pot pasta supper: minced beef and small pasta are cooked together in a savoury, creamy sauce. This version brings in tomato sauce, dried herbs and paprika, then finishes with Cheddar for a rich, familiar flavour.

The method makes the most of the beef’s cooking juices and lets the shells simmer in the seasoned stock. That gives the pasta flavour as it cooks and keeps the meal to one skillet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 534 calories, 35g protein, 36g carbs, 28g fat.

The pasta and flour provide most of the carbohydrates, while the beef and Cheddar contribute protein. The beef, cream and cheese are the main sources of fat. Serve it with a generous portion of green vegetables or salad to add freshness and balance the plate.

Build the sauce in stages

Browned beef: cook it first, then lift it out while leaving the fat and juices behind. Those browned flavours form the base for the onion and sauce.

Flour and stock: stir the flour into the softened vegetables and cook it for a full minute. Add the stock gradually while stirring to help the sauce thicken smoothly.

Choose the right pasta

Small shells: their shape holds sauce, and their size suits the skillet simmer. Keep to the stated quantity so the balance of pasta and liquid stays close to the recipe.

Elbow macaroni: it can be used instead, but check it as it cooks because pasta shapes and brands may need different amounts of time. The recipe recommends against other swaps, which may cook at a different rate or absorb a different amount of liquid.

Watch the simmer

Covered cooking: keep the heat at medium-low and simmer the shells for about 10 minutes. Check for al dente pasta rather than relying on the timer alone.

Liquid level: if the pasta is still firm, adjust according to what is in the skillet. Add about 120 ml (½ cup) stock or water if the pan is dry; if the pasta is done but the sauce is too loose, simmer uncovered briefly.

Finish for a creamy texture

Cheese and cream: stir them in over medium-high heat for 1–2 minutes, until the cheese has melted. Stir continuously so the mixture comes together evenly.

A little sauce: avoid reducing the skillet until it is completely dry. The pasta should remain moist enough for the melted cheese and cream to coat it.

Serve it at its best

Timing: return the beef only after the cheese has melted, then give it 1–2 minutes to warm through. Serve immediately while the sauce is creamy.

On the side: a green salad or simply steamed green vegetables add freshness alongside the rich pasta. Parmesan, extra Cheddar or fresh herbs are optional finishing touches.

Recipe notes & tips

• Use a large skillet with a lid so the shells can simmer in an even layer.
• Break the beef into small pieces as it browns for an even texture.
• Stir while adding the stock to help the flour-thickened base stay smooth.
• Check the pasta at about 10 minutes, as cooking time can vary by brand.
• Grate the Cheddar yourself if possible, so it melts smoothly into the sauce.
• Keep a little extra stock or water nearby in case the skillet dries before the pasta is tender.

Variations

• Use elbow macaroni: swap in small elbow macaroni and check its doneness as it simmers.
• Add fresh herbs: scatter chopped herbs over the finished skillet for a fresh note.
• Finish with Parmesan: grate Parmesan over each serving just before eating.
• Add extra Cheddar: use additional grated Cheddar as a garnish for a cheesier finish.

Common mistakes to avoid

• Draining the beef: leave the cooking fat and juices in the skillet to sauté the onion and build flavour.
• Skipping the flour cook: give it the full minute with the vegetables so the finished sauce does not taste of raw flour.
• Adding stock all at once: pour it in gradually while stirring to help prevent lumps.
• Assuming the pasta is done at 10 minutes: check that it is al dente and cook it longer if needed.
• Letting the skillet dry out: add about 120 ml (½ cup) stock or water if the pasta is still firm and the pan is dry.
• Reducing away all the liquid: keep some moisture in the skillet so the cheese sauce can coat the pasta.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of stock or water if the pasta has become too thick.

Frequently asked questions