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One-Pot Creamy Beef and Shells Recipe

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3.8 from 13 reviews

This One-Pot Creamy Beef and Shells recipe combines tender ground chuck with savory tomatoes, aromatic garlic, and perfectly cooked medium shells pasta in a rich, creamy sauce. Finished with Pecorino Romano cheese and fresh basil, this comforting dish is an all-in-one meal perfect for a hearty family dinner, prepared effortlessly in a single pot for minimal cleanup.

Ingredients

Meat and Oil

  • 1 1/2 pounds (680g) ground chuck
  • 2 tablespoons (30ml) extra virgin olive oil

Vegetables and Aromatics

  • 1 medium onion, diced
  • 5 cloves garlic, sliced
  • 1/2 teaspoon crushed hot red pepper flakes
  • 1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
  • 1/4 cup basil leaves, hand torn

Liquids and Dairy

  • 4 cups (1L) low sodium beef stock
  • 1 cup (240ml) heavy cream

Pasta and Cheese

  • 1 pound (454g) medium shells
  • 1/2 cup (45g) grated Pecorino Romano

Seasonings

  • Salt and pepper, to taste

Instructions

  1. Brown the beef: Heat a very large pan or Dutch oven over medium-high heat. Add the olive oil and ground chuck. Cook the beef, stirring occasionally, until it is almost fully cooked through, about 7 minutes. Season with salt and pepper to taste.
  2. Sauté the aromatics: Reduce heat to medium. Push the beef to the edges of the pot and add the diced onions to the center along with a couple tablespoons of olive oil if needed. Sauté onions for 4-5 minutes until softened. Add sliced garlic and cook for an additional 2 minutes or until lightly golden. Sprinkle in the crushed red pepper flakes and cook for 30 more seconds to release their flavor.
  3. Add tomatoes and stock: Pour the hand-crushed plum tomatoes and low sodium beef stock into the pot. Bring the mixture to a boil. Once boiling, reduce heat to a simmer. Taste and adjust seasoning with salt and pepper as needed.
  4. Cook the pasta: Add the medium shells pasta to the simmering sauce. Cook, stirring frequently to prevent the pasta from sticking, until the shells are al dente, usually around 8-10 minutes depending on your pasta's package instructions.
  5. Incorporate cream: About 3 minutes before the pasta finishes cooking, stir in the heavy cream thoroughly to create a rich, creamy sauce. Continue cooking and stirring frequently to combine the flavors and ensure the pasta reaches perfect al dente texture.
  6. Finish with cheese and basil: Remove the pot from heat. Stir in the grated Pecorino Romano cheese until melted and well incorporated. Taste and adjust seasoning with salt and pepper if necessary. Add the hand-torn basil leaves and gently mix them through the pasta.
  7. Serve and adjust consistency: If the pasta looks dry before serving, add a splash of hot beef stock to loosen the sauce. Serve immediately with additional grated Pecorino on the side. Enjoy your creamy, comforting one-pot meal!

Notes

  • Use a large heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
  • Hand crushing tomatoes or pulsing them in a blender yields a better texture than using pre-crushed canned tomatoes.
  • Stir frequently while cooking pasta in the sauce to avoid clumping and sticking to the pot.
  • Adjust the spiciness by varying the amount of crushed red pepper flakes.
  • For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
  • Fresh basil adds brightness; add it last to preserve its flavor and color.
  • Adding stock at the end if pasta dries out helps maintain creamy consistency without diluting flavor.

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