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