Cheesy Beef & Shells
A hearty one-pot comfort dish combining seasoned ground beef, pasta shells, marinara sauce, and melted cheddar cheese. Perfect for busy weeknights, ready in under 45 minutes.
- 8 ozmedium shell pasta
- 1 lbground beef
- 15 ozbeef broth
- 8 ozheavy cream
- 1½ cupsshredded cheddar cheese
- 24 ozmarinara sauce
- 2 tbspminced garlic
- 1white onion, diced
- 1 tspfresh parsley, chopped
- 1 tspItalian seasoning
- 2 tspdried oregano
- 1 tspkosher salt
- 1 tspblack pepper
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the ground beef, breaking it into small pieces with a wooden spoon. Cook, stirring occasionally, until the beef is deeply browned and has released most of its moisture, about 8–10 minutes. This browning step develops flavour through the Maillard reaction and is crucial for depth.
- Once the beef is browned, add the diced white onion and minced garlic to the pot. Stir well and cook for another 2–3 minutes, stirring frequently, until the onion begins to soften and the garlic becomes fragrant. Take care not to allow the garlic to burn, as burnt garlic becomes bitter and unpleasant.
- Sprinkle the Italian seasoning, dried oregano, kosher salt, and black pepper over the beef and vegetable mixture. Stir thoroughly to distribute the seasonings evenly, allowing them to toast briefly in the hot pot, about 30 seconds. This blooming of spices releases their essential oils and intensifies their flavour.
- Pour in the marinara sauce, beef broth, and uncooked pasta shells. Stir well to combine, ensuring the pasta is submerged in the liquid as much as possible—some pasta rising above the liquid is acceptable. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low, place a lid on the pot, and allow the mixture to simmer gently for approximately 25 minutes, stirring every 5 minutes or so. The pasta will absorb the liquid and cook through; this gentle simmering prevents the bottom from burning and allows flavours to meld. The mixture will thicken as the pasta absorbs moisture.
- After 25 minutes, test the pasta for doneness by tasting a shell—it should be tender but still hold a slight bite. The liquid should be mostly absorbed but not dry. If the pasta is not quite tender, continue simmering for another 2–3 minutes, stirring gently.
- Once the pasta is tender, remove the pot from the heat. Pour in the heavy cream and add the shredded cheddar cheese in two additions. Stir gently and thoroughly after each addition, ensuring the cheese melts completely and the cream is fully incorporated. The residual heat will melt the cheese into a creamy, luxurious sauce.
- Cover the pot with the lid and allow the mixture to rest undisturbed for approximately 10 minutes. This resting period allows the flavours to settle and the sauce to thicken slightly, creating a cohesive, comforting dish. The pasta will continue to absorb any remaining liquid, creating a creamy, spoonable texture.
- Taste the finished dish and adjust the seasoning with additional salt and pepper if needed. Ladle into serving bowls and garnish with a sprinkle of fresh parsley for colour and a hint of freshness that brightens the rich, savoury flavours.
- Serve immediately whilst hot, enjoying the creamy, cheesy pasta with tender beef throughout. This dish is best enjoyed straight from the pot while the cheese is still melting and the pasta is at its most tender.
Chef's Note: This one-pot wonder is the epitome of weeknight comfort food. The key to success is properly browning the ground beef—do not skip this step, as it builds the foundation of flavour for the entire dish. Stir the pasta frequently during cooking to prevent it from sticking to the bottom of the pot and to ensure even cooking. The cream should only be added after removing the pot from heat; adding it whilst the pot is still on the stove can cause it to separate or curdle.
Customization: This recipe is wonderfully adaptable. Add a handful of fresh spinach or diced bell peppers during the simmering stage for added vegetables and nutrition. For extra flavour, stir in a tablespoon of tomato paste along with the marinara sauce. If you prefer a lighter dish, substitute the heavy cream with half-and-half or whole milk, though the sauce will be less rich. For a spicier version, add a pinch of red pepper flakes to the seasoning mix.
Storage and Reheating: This dish keeps beautifully and actually improves in flavour as it sits. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a saucepan over low heat, stirring occasionally and adding a splash of milk or cream if the sauce has thickened. You can also reheat gently in the microwave, stirring partway through to ensure even heating. Avoid high heat, which can cause the cheese sauce to become grainy.
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