Description
Creamy Beef and Shells is a quick and comforting pasta dinner made with tender shells, savory ground beef, and a rich tomato-cheddar cream sauce. Perfect for busy weeknights and family meals.
Ingredients
8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) can tomato sauce
3/4 cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste
6 ounces extra-sharp cheddar cheese, shredded (about 1 1/2 cups)
Instructions
1. Bring a large pot of salted water to a boil and cook pasta according to package directions; drain and set aside.
2. Heat olive oil in a large cast iron skillet over medium-high heat.
3. Add ground beef and cook until browned, crumbling as it cooks; drain excess fat and set beef aside.
4. Add onion to the skillet and cook until translucent.
5. Stir in garlic and Italian seasoning and cook until fragrant.
6. Whisk in flour and cook until lightly browned.
7. Gradually whisk in beef stock and tomato sauce.
8. Bring to a boil, then reduce heat and simmer until slightly thickened.
9. Stir in cooked pasta, browned beef, and heavy cream.
10. Season with salt and pepper to taste.
11. Stir in shredded cheddar cheese until fully melted.
12. Serve immediately.
Notes
Medium pasta shells work best because they hold the sauce well.
Extra-sharp cheddar provides the strongest flavor.
Add a splash of beef stock when reheating if the sauce thickens.
Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 115 mg