One-Pot Creamy Beef Shells

Ingredients

Ingredients

• 1 lb ground beef
• 8 oz pasta shells
• 2.5-3 cups chicken broth
• 0.5-1 onion
• 1 bell pepper
• 2-3 tbsp tomato paste
• 2-3 spinach
• 0.25 cups heavy cream
• 0.33 cups parmesan
• 0.5 tsp dried basil
• 0.5 tsp dried oregano
• garlic
• salt
• black pepper

Instructions

1. Heat a large deep skillet or Dutch oven over medium-high heat and add the ground beef.
2. Break up the beef and cook until well browned, about 6 minutes, draining excess fat if needed.
3. Stir in the diced onion, bell pepper, and garlic with a pinch of salt and pepper; cook until softened, 4 minutes.
4. Add the tomato paste, dried basil, and oregano, stirring until the paste darkens slightly, 1 minute.
5. Pour in the chicken broth and bring to a boil, scraping up any browned bits.
6. Add the pasta shells, reduce to a simmer, and cook uncovered for 10-12 minutes, stirring occasionally and adding more broth if the pan looks dry.
7. Once the pasta is tender, stir in the heavy cream and spinach until the spinach wilts, about 2 minutes.
8. Remove from heat and fold in the grated Parmesan until melted and creamy.
9. Taste and adjust seasoning with salt and black pepper as needed.
10. Serve immediately in bowls with extra Parmesan on top.

Notes

Use a short sturdy pasta like shells or elbows so it cooks evenly in the broth.