One-Pot Creamy Ground Beef & Pasta Shells
A comforting Dutch oven dinner with browned ground beef, tender pasta shells, and a rich creamy sauce—all cooked in one pot.
Ingredients
- 1 lb (450 g) ground beef
- 8 oz (225 g) medium pasta shells
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil, if needed
Instructions
- Brown the beef: Heat a Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain excess grease if necessary.
- Add onion and garlic: Stir in the diced onion and cook for about 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the creamy liquid: Stir the condensed cream of mushroom soup and beef broth into the browned beef until well combined.
- Add the uncooked pasta: Stir in the dry pasta shells, Italian seasoning, paprika, salt, and pepper.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 12–15 minutes, stirring every few minutes so the pasta doesn’t stick. Cook until the shells are tender and most of the liquid has been absorbed.
- Make it cheesy: Turn the heat to low and stir in the shredded cheddar cheese until melted and creamy.
- Rest and serve: Let the dish stand uncovered for about 5 minutes. The sauce will thicken as it rests.
Tip: If the pasta becomes too thick before it is completely tender, add a small splash of beef broth and continue cooking.
