This Creamy One-Pot Beef Pasta Shells recipe is the ultimate weeknight comfort food, combining savory ground beef, a rich tomato cream sauce, and tender pasta in a single Dutch oven. It features the depth of slow-simmered flavors in a fraction of the time, with a luxurious finish of heavy cream and Pecorino Romano.
Hearty, saucy, and incredibly satisfying, this dish delivers a complete Italian-inspired meal with minimal cleanup.
Recipe Details
- Flavor Profile: A robust meat sauce built on browned beef and crushed plum tomatoes is mellowed by heavy cream and sharpened by the salty bite of Pecorino and a hint of red pepper heat.
- Texture: Al dente pasta shells catch the thick, creamy meat sauce in every curve, providing a perfect bite every time.
- Time: 15 minutes prep, 30 minutes cook time.
- Difficulty: Easy. It is a straightforward one-pot method where the pasta cooks directly in the sauce.
What You’ll Need
To make this recipe, you will need a very large pan or Dutch oven (5-quart minimum) to hold the beef, liquid, and expanding pasta. The ingredients rely on ground chuck for flavor, canned plum tomatoes for a rich base, and premium dairy like heavy cream and Pecorino Romano to create the velvety finish.
Ingredient Notes
- Ground Chuck – Using ground chuck (80/20) adds essential fat and flavor that leans ground beef lacks. Browning it well is key.
- Medium Shells – This pasta shape is ideal because the shells act like little scoops, holding the creamy beef sauce inside.
- Plum Tomatoes – Canned plum tomatoes (San Marzano style) offer the best tomato flavor. Hand crushing or pulsing them ensures a rustic, chunky sauce texture.
- Beef Stock – Low sodium beef stock provides a savory liquid for the pasta to cook in, infusing the shells with meatiness.
- Heavy Cream – Added near the end, this transforms the red sauce into a luscious pink “rosé” sauce.
- Pecorino Romano – This sheep’s milk cheese is saltier and tangier than Parmesan, adding a distinct savory kick.
- Aromatics – Onion, sliced garlic, and red pepper flakes build the flavor foundation.
Add-ins and Substitutions
- Protein – Italian sausage (removed from the casing) can be used in place of, or mixed with, the ground beef for extra spice.
- Vegetables – Spinach can be stirred in at the very end to wilt for added nutrition.
- Cheese – Parmesan can be substituted for Pecorino if you prefer a milder flavor.
- Pasta – Orecchiette or rigatoni are great alternatives if you don’t have shells.
How to Make Creamy One-Pot Beef Pasta Shells
- Brown the Beef: Heat a very large pan or Dutch oven to medium-high heat. Add in the olive oil and ground chuck. Brown the beef until almost cooked through (about 7 minutes), breaking it up as it cooks. Season generously with salt and pepper.
- Sauté Aromatics: Turn the heat down to medium. Push the beef to the edges of the pot to create a well in the center. Add the diced onions in the middle along with a couple of tablespoons of olive oil, if the pan is dry. Sauté for 4-5 minutes or until softened. Add the sliced garlic and cook for another ~2 minutes until lightly golden. Stir in the red pepper flakes and cook for another 30 seconds.
- Simmer: Add the hand-crushed plum tomatoes and beef stock to the pot and bring to a boil. Once boiling, lower the heat to a simmer and taste test. Season with salt and pepper as required.
- Cook Pasta: Add the medium shells to the pot. Cook the shells, stirring frequently to prevent sticking to the bottom, until they are al dente.
- Add Cream: About 3 minutes before the pasta has finished cooking (check package directions), add the heavy cream and mix well to incorporate. Continue to cook, stirring frequently, until the pasta is a perfect al dente and the sauce has thickened.
- Finish: Remove the pot from the heat and mix in the grated Pecorino Romano. Taste test and adjust salt and pepper if required. Stir in the torn basil leaves.
- Serve: If the pasta gets at all dry before serving, simply add a touch of hot stock to loosen it up. Serve hot with extra grated Pecorino. Enjoy!
Pro Tip: Stirring frequently is the secret to one-pot pasta success. Because the pasta releases starch into the sauce as it cooks, it has a tendency to stick to the bottom of the Dutch oven. Keep it moving to ensure a creamy, unburned sauce.
Recipe Tips
- Hand Crush Tomatoes: Crushing the tomatoes by hand gives you the perfect rustic texture not too smooth, but without giant whole tomatoes. Be careful of squirting juice!
- Slice, Don’t Mince: Slicing the garlic instead of mincing it prevents it from burning during the sauté step and offers sweet, mellow bites of garlic in the final dish.
- Al Dente: The pasta will continue to cook in the hot sauce even after you take it off the heat. Pull it off the stove when it still has a slight bite to avoid mushy shells.
FAQs
- Can I use water instead of stock? You can, but you will lose a significant amount of flavor. If using water, be sure to season more aggressively with salt.
- Why did my sauce curdle? This can happen if the heat is too high when the cream is added, or if using low-fat milk/cream. Stick to heavy cream and a gentle simmer.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Bread: Serve with crusty ciabatta or garlic bread to soak up the creamy sauce.
- Salad: A simple green salad with a vinaigrette cuts through the richness of the cream and beef.
- Wine: A medium-bodied red wine like Sangiovese pairs perfectly with the tomato-beef profile.
Make This Recipe in Advance
- Reheating: One-pot pastas thicken as they cool. When reheating, add a splash of water, stock, or cream to the pan or bowl to bring the creamy consistency back.
- Prep: You can dice the onions and slice the garlic ahead of time to make the cooking process even faster.
Creamy One-Pot Beef Pasta Shells
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Description
This Creamy One-Pot Beef Pasta Shells recipe is the ultimate weeknight comfort food, combining savory ground beef, a rich tomato cream sauce, and tender pasta in a single Dutch oven. It features the depth of slow-simmered flavors in a fraction of the time, with a luxurious finish of heavy cream and Pecorino Romano. Hearty, saucy, and incredibly satisfying, this dish delivers a complete Italian-inspired meal with minimal cleanup.
Ingredients
The Meat Sauce Base
- 1 1/2 pounds (680g) ground chuck (80/20)
- 2 tablespoons (30ml) extra virgin olive oil
- 1 medium onion, diced
- 5 cloves garlic, sliced
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
The Pasta & Liquid
- 1 pound (454g) medium pasta shells
- 1 (28-ounce) can plum tomatoes (hand-crushed or pulsed)
- 4 cups (1L) low-sodium beef stock
- 1 cup (240ml) heavy cream
The Finish
- 1/2 cup (45g) grated Pecorino Romano cheese
- 1/4 cup fresh basil leaves, torn
Instructions
Brown the Beef
Heat a large Dutch oven or deep pan (5-quart minimum) over medium-high heat. Add the olive oil and ground chuck.
Cook
Brown the beef for about 7 minutes, breaking it up until nearly cooked through. Season generously with salt and pepper.
Sauté Aromatics
Reduce heat to medium. Push the beef to the edges to create a well in the center. Add the diced onion (add a splash more oil if dry). Cook: Sauté for 4–5 minutes until soft. Add the sliced garlic and cook for 2 minutes until golden. Stir in the red pepper flakes for 30 seconds.
Simmer
Add the hand-crushed tomatoes and beef stock. Bring to a boil, then reduce to a simmer. Taste and adjust salt/pepper if needed.
Cook Pasta
Add the uncooked medium shells directly into the simmering sauce. Technique: Cook, stirring frequently to prevent sticking, until the pasta is al dente (check package time, usually 10-12 mins).
Add Cream
About 3 minutes before the pasta is fully cooked, stir in the heavy cream. Continue stirring until the sauce thickens and coats the shells.
Finish
Remove from heat. Stir in the grated Pecorino Romano and fresh basil.
Serve
Serve hot with extra cheese. If the sauce becomes too thick while sitting, loosen it with a splash of hot stock.
Notes
Stir Often: Because the pasta releases starch directly into the sauce, it loves to stick to the bottom of the pot. Stirring every few minutes is non-negotiable!
Slice the Garlic: This recipe calls for sliced garlic, not minced. Sliced garlic provides sweet, mellow bursts of flavor and is less likely to burn during the sauté step.
Tomato Texture: Hand-crushing the plum tomatoes creates the perfect rustic texture chunky but sauce-like. If you prefer smooth sauce, use a blender or crushed tomatoes.
Don’t Overcook: Pull the pot off the heat when the pasta still has a slight “bite” (al dente). It will continue to cook in the hot, creamy sauce as you serve it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / One Pot
- Method: Stovetop / Dutch Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 680
- Sugar: 6g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg
Keywords: beef pasta shells, creamy beef pasta, one pot pasta recipes, ground chuck recipes, dutch oven dinner, family friendly meals, pink sauce pasta
