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Per serving
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- 1
Brown the beef
Brown the ground beef with the chopped half onion in a Dutch oven or heavy pot over medium-high heat, about 7-10 minutes, breaking up the meat as it cooks. Spoon off the excess fat - don't skip this unless you want a greasy sauce.
- 2
Build the base
Stir in the tomato paste, garlic powder, paprika, and Italian seasoning and let it cook into the meat for about a minute. This quick step is where a lot of the flavor comes from, so give it a second.
- 3
Add liquid and pasta
Pour in the beef broth, cream, and Worcestershire sauce, crank the heat to high, and bring it to a boil. Add the dry shells right into the pot - no separate pasta pot, that's the whole point.
- 4
Simmer the shells
Drop the heat to a steady simmer and cook uncovered for about 12-13 minutes, stirring every couple of minutes so nothing sticks, until the shells are tender and most of the liquid has cooked down into a sauce.
- 5
Melt in the cheese
Kill the heat and stir in the cubed Velveeta until it melts into everything. Season with salt and pepper to taste. Let it rest a couple of minutes if you can stand to wait - it thickens up nicely.
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One-Pot Cheesy Beef and Shells
Created by: OnePotWonders
Ingredients
- 1 lb lean ground beef
- 1/2 onion
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 cup beef broth
- 1 cup heavy cream
- 1/2 tbsp Worcestershire sauce
- 2 cup pasta shells
- 8 oz Velveeta
- salt and pepper, to taste
Instructions
- Brown the beefBrown the ground beef with the chopped half onion in a Dutch oven or heavy pot over medium-high heat, about 7-10 minutes, breaking up the meat as it cooks. Spoon off the excess fat - don't skip this unless you want a greasy sauce.
- Build the baseStir in the tomato paste, garlic powder, paprika, and Italian seasoning and let it cook into the meat for about a minute. This quick step is where a lot of the flavor comes from, so give it a second.
- Add liquid and pastaPour in the beef broth, cream, and Worcestershire sauce, crank the heat to high, and bring it to a boil. Add the dry shells right into the pot - no separate pasta pot, that's the whole point.
- Simmer the shellsDrop the heat to a steady simmer and cook uncovered for about 12-13 minutes, stirring every couple of minutes so nothing sticks, until the shells are tender and most of the liquid has cooked down into a sauce.
- Melt in the cheeseKill the heat and stir in the cubed Velveeta until it melts into everything. Season with salt and pepper to taste. Let it rest a couple of minutes if you can stand to wait - it thickens up nicely.