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Creamy Beef and Shells

A close-up of a bowl filled with creamy beef and shells pasta, topped with melted cheese.
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A simple and comforting one-pot pasta dish with ground beef and a cheesy, creamy sauce. Perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 ounces uncooked elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk

Instructions

  1. In a large skillet or Dutch oven, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes (undrained), condensed cream of mushroom soup, water, salt, black pepper, Italian seasoning, and red pepper flakes (if using).
  4. Bring the mixture to a boil, then stir in the uncooked elbow macaroni.
  5. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the macaroni is tender and most of the liquid has been absorbed, stirring occasionally.
  6. Remove from heat. Stir in the shredded cheddar cheese and milk until the cheese is melted and the sauce is creamy.
  7. Serve hot.

Notes

  • For an extra cheesy flavor, you can add a little Parmesan cheese along with the cheddar.
  • If you don’t have condensed cream of mushroom soup, you can substitute with condensed cream of chicken soup.
  • This recipe is easily adaptable; feel free to add other vegetables like peas or corn.

Nutrition

Find it online: https://mdlatdmm.com/creamy-beef-and-shells-one-pot-recipe/