🍲 Creamy Ground Beef & Pasta Shells (One-Pot)
🛒 Ingredients
500 g (1 lb) ground beef
2 cups uncooked pasta shells
1 can (300–400 ml) cream of mushroom soup (the “creamy liquid”)
2 cups beef broth (or water + bouillon cube)
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded cheese (cheddar or mozzarella)
Salt & pepper to taste
Optional: paprika, Italian seasoning, or parsley
👩🍳 Instructions
Brown the beef
Heat a Dutch oven over medium heat.
Add ground beef and cook until browned.
Drain excess fat if needed.
Add aromatics
Stir in chopped onion and garlic.
Cook 2–3 minutes until fragrant.
Add pasta & liquids
Pour in the uncooked pasta shells.
Add cream of mushroom soup and beef broth.
Stir everything together well.
Simmer
Bring to a gentle boil, then reduce heat.
Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
Make it creamy & cheesy
Stir in shredded cheese until melted.
Taste and adjust seasoning.
Serve hot
Optional: sprinkle parsley or extra cheese on top.
💡 Tips
You can swap cream of mushroom with cream of chicken or cream of celery.
Add veggies like peas, mushrooms, or bell peppers for extra flavor.
If it gets too thick, just add a splash of broth or milk.
