One-Pot Turkey Cheddar Shells

Wash your hands and clean the work surface. Rinse and dry the onion before peeling and dicing it. Peel and mince the garlic, grate the cheddar, and measure the remaining ingredients.

Heat the olive oil in the pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.

Add the ground turkey, salt, and black pepper. Cook for 6–8 minutes, breaking the turkey into small crumbles and stirring occasionally. Check several of the largest crumbles with an instant-read thermometer; the turkey must reach 165°F. Wash your hands after handling the raw turkey.

Stir in the garlic and smoked paprika and cook for 30 seconds. Add the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil over medium-high heat.

Stir in the dry shells, pressing them into the liquid. Reduce the heat to maintain a gentle simmer and cover. Cook for 12–16 minutes, stirring thoroughly every 2–3 minutes to prevent sticking, until the shells are just tender. Keep the pot covered between stirrings to limit evaporation.

Uncover and stir in the heavy cream. Simmer gently for 1–2 minutes, stirring, until the sauce lightly coats the shells. If there is still a noticeable pool of thin liquid, simmer uncovered for another 1–2 minutes before adding the cheese.

Remove the pot from the heat and let it stand for 1 minute. Stir in the cheddar in three additions, letting each addition melt before adding the next. Do not return the sauce to a boil.