Description

One-Pot Creamy Beef and Shells is a comforting and hearty dish featuring ground chuck sautéed with onions and garlic, simmered in a flavorful tomato and beef stock sauce, and cooked together with medium pasta shells. Finished with rich heavy cream, grated Pecorino Romano, and fresh basil, this meal is perfect for an easy weeknight dinner packed with creamy texture and bold flavors.

Ingredients

Scale

Beef Mixture

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

Tomato and Pasta

1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
4 cups low sodium beef stock
1 pound medium shells pasta

Finishing Ingredients

1 cup heavy cream
1/2 cup grated Pecorino Romano
1/4 cup basil leaves (hand torn)
Salt and pepper to taste

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Instructions

Brown the beef: Heat a very large pan or Dutch oven to medium-high heat, add olive oil and ground chuck. Brown the beef until almost cooked through, about 7 minutes. Season with salt and pepper.
Sauté onions and garlic: Reduce heat to medium, push beef to edges of pot. Add onions to center with a couple tablespoons of olive oil if needed. Sauté for 4-5 minutes until softened, then add garlic and cook for another 2 minutes until lightly golden. Add crushed red pepper flakes and cook for 30 seconds more.
Add liquids and simmer: Pour in plum tomatoes and beef stock, bring the mixture to a boil. Once boiling, lower heat to a simmer. Taste and adjust seasoning with salt and pepper.
Cook pasta: Add medium shells pasta to the pot. Cook, stirring frequently to prevent sticking, until pasta is al dente, about 10-12 minutes depending on pasta brand.
Incorporate cream: About 3 minutes before pasta is finished, add heavy cream and stir well to combine. Continue cooking until pasta reaches perfect al dente texture.
Finish with cheese and basil: Remove pot from heat and stir in grated Pecorino Romano. Taste and adjust seasoning with salt and pepper if needed, then add torn basil leaves.
Serve and enjoy: If the pasta becomes dry before serving, stir in a little hot stock to loosen the sauce. Serve immediately with extra grated Pecorino Romano on the side.

Notes

This dish is a perfect quick and easy weeknight meal that requires just one pot, minimizing cleanup.
You can substitute ground chuck with ground beef of your choice or mix with ground pork for additional flavor.
If you prefer less heat, reduce or omit the crushed red pepper flakes.
For a richer sauce, use full-fat heavy cream but you can also use half-and-half for a lighter version.
Fresh basil adds a lovely herbal brightness; if unavailable, dried basil can be used but add it earlier with the tomatoes.
If the pasta absorbs too much liquid and becomes dry, gently stir in extra hot beef stock or water to maintain creaminess.
Use freshly grated Pecorino Romano for best flavor impact rather than pre-grated cheese.

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