One-Pot Cheesy Beef and Shells

Ingredients

1 lb (450 g) ground beef

12 oz (about 3 cups) medium pasta shells

1 small onion, finely diced

3 cloves garlic, minced

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes, undrained

1 tablespoon tomato paste (optional, for richer flavor)

1 teaspoon Italian seasoning

1 teaspoon paprika

1 teaspoon garlic powder

Salt and black pepper, to taste

1 cup shredded mozzarella or cheddar cheese (optional)

2 tablespoons olive oil

Fresh parsley or basil, chopped, for garnish (optional)

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente according to package instructions. Reserve ½ cup of pasta water before draining, then set the pasta aside.

Brown the Beef:

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned (5–7 minutes). Drain excess fat.

Sauté Aromatics:

Add the diced onion to the beef and cook 4–5 minutes until softened. Stir in garlic and cook for another minute until fragrant.

Build the Sauce:

Mix in tomato sauce, diced tomatoes, tomato paste (if using), Italian seasoning, paprika, garlic powder, salt, and pepper. Simmer gently over low heat for 10–15 minutes to allow flavors to meld.

Combine Pasta and Sauce:

Add the cooked pasta to the skillet and toss until evenly coated. If the sauce feels too thick, stir in a splash of reserved pasta water to reach your desired consistency.

Add Cheese (Optional):

Sprinkle shredded cheese over the pasta, cover, and cook 2–3 minutes on low heat until melted and bubbly.

Serve:

Garnish with fresh parsley or basil, if desired, and serve immediately.

Tips & Variations

Veggie Boost: Add diced bell peppers or mushrooms when sautéing the onions.

Spice it Up: Toss in a pinch of red pepper flakes for a subtle kick.

Creamy Version: Stir in ¼ cup of heavy cream or cream cheese during the last few minutes for an extra creamy sauce.