Description
One-Pot Creamy Beef and Shells is a comforting and delicious weeknight meal featuring ground chuck sautéed with onions and garlic, simmered with medium shells pasta in a creamy tomato sauce, and finished with Pecorino Romano cheese and fresh basil for a rich, flavorful dish.
Ingredients
Scale
Meat and Vegetables
- 1 1/2 pounds ground chuck
- 1 medium onion (diced)
- 5 cloves garlic (sliced)
Liquids and Canned Goods
- 2 tablespoons extra virgin olive oil
- 1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
- 4 cups low sodium beef stock
- 1 cup heavy cream
Pasta and Cheese
- 1 pound medium shells
- 1/2 cup grated Pecorino Romano
Herbs and Spices
- 1/2 teaspoon crushed hot red pepper flakes
- 1/4 cup basil leaves (hand torn)
- Salt and pepper (to taste)
Instructions
- Brown the Beef: Heat a large pan or Dutch oven over medium-high heat. Add the olive oil and ground chuck, cooking and stirring until the beef is browned and almost cooked through, about 7 minutes. Season with salt and pepper.
- Sauté Onions and Garlic: Reduce heat to medium. Push the beef to the sides of the pan and add diced onions to the center along with additional olive oil if needed. Sauté for 4-5 minutes until softened. Add sliced garlic and cook for about 2 minutes until lightly golden. Stir in the crushed red pepper flakes and cook for 30 seconds more.
- Add Tomatoes and Stock: Pour in the hand-crushed plum tomatoes and low sodium beef stock. Bring the mixture to a boil, then reduce to a simmer. Season with salt and pepper to taste.
- Cook the Pasta: Add the medium shells to the simmering sauce. Stir frequently to prevent sticking and cook until pasta is al dente, following the package instructions, approximately 10-12 minutes.
- Incorporate Cream: About 3 minutes before the pasta finishes cooking, add the heavy cream to the pot and stir well to combine. Continue cooking and stirring until pasta reaches perfect al dente texture.
- Finish the Dish: Remove the pot from heat. Stir in the grated Pecorino Romano cheese and torn basil leaves. Adjust seasoning with salt and pepper if needed.
- Serve: If the dish seems dry before serving, add a splash of hot beef stock to loosen the sauce. Serve hot with extra grated Pecorino Romano cheese if desired. Enjoy your hearty one-pot creamy beef and shells!
Notes
- This recipe is perfect for an easy, hands-off weeknight dinner using just one pot for minimal cleanup.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes to your taste.
- Substitute heavy cream with half-and-half for a lighter version, though it will be less rich and creamy.
- Use freshly grated Pecorino Romano for best flavor impact.
- Ensure frequent stirring when cooking the pasta to prevent it from sticking to the bottom of the pot.
- You can swap ground chuck for ground turkey or chicken to lower fat content, but the flavor will be different.
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: 0.5 g
- Carbohydrates: 63.7 g
- Fiber: 4.2 g
- Protein: 35.8 g
- Cholesterol: 108 mg
