Description
This One-Pot Creamy Beef and Shells recipe combines ground chuck, tender pasta shells, and a rich tomato cream sauce, finished with Pecorino Romano and fresh basil. It’s a simple, hearty meal perfect for weeknight dinners, cooked all in one pot for easy cleanup.
Ingredients
Scale
Meat and Sauce
- 1 1/2 pounds ground chuck
- 2 tablespoons extra virgin olive oil
- 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
- 4 cups low sodium beef stock
Pasta and Finishes
- 1 pound medium shells pasta
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup basil leaves, hand torn
- Salt and pepper to taste
Instructions
- Brown Beef: Heat a very large pan or Dutch oven to medium-high heat and add olive oil and ground chuck. Brown the beef until almost cooked through, about 7 minutes, seasoning with salt and pepper.
- Sauté Onions and Garlic: Reduce heat to medium, push beef to the edges, add onions in the center with a little olive oil if needed. Sauté onions for 4-5 minutes until softened. Add garlic and cook for another 2 minutes until lightly golden. Stir in crushed red pepper flakes and cook for 30 seconds more.
- Add Liquids and Simmer: Add plum tomatoes and beef stock, bring to a boil. Lower heat to simmer, season with salt and pepper to taste.
- Cook Pasta: Add the medium shells to the pot. Cook, stirring frequently to prevent sticking, until pasta is al dente.
- Incorporate Cream: About 3 minutes before pasta is done, add the heavy cream and stir well to combine. Continue cooking, stirring frequently, until pasta is perfectly al dente.
- Finish with Cheese and Basil: Remove pot from heat, stir in grated Pecorino Romano cheese. Taste and adjust seasoning with salt and pepper if needed, then add torn basil leaves.
- Serve: If the pasta becomes dry before serving, add a splash of hot beef stock to loosen. Serve with extra grated Pecorino on top and enjoy.
Notes
- This one-pot meal simplifies cleanup without sacrificing flavor.
- Use hand-crushed plum tomatoes or pulse canned tomatoes in a blender for the best sauce texture.
- Stir pasta frequently while cooking to prevent sticking or burning.
- Add hot beef stock if the dish thickens too much before serving.
- Substitute Pecorino Romano with Parmesan if desired.
- Fresh basil adds a bright flavor and can be adjusted to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 739 kcal
- Sugar: 9 g
- Sodium: 399 mg
- Fat: 37 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 22.4 g
- Trans Fat: 0 g
- Carbohydrates: 63.7 g
- Fiber: 4.2 g
- Protein: 35.8 g
- Cholesterol: 108 mg
