Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 to 6 Servings
The cheese sauce of this dish is my favorite! It is very addicting and very hard to resist! Each bite is just amazing that you would want to eat it all! This is a total family favorite. A must-try!
Ingredients:
1 8-ounce can of tomato sauce
1 tsp seasoned salt
1 tsp Italian seasoning
1 large yellow onion, chopped
2 tbsp all-purpose flour
1 lb. lean ground beef
1/2 tsp garlic powder
salt and pepper, to taste
2 c shredded cheddar cheese
1 garlic clove, minced
½ c heavy cream
1/2 tsp smoked paprika
2 c pasta shells (can also use elbow pasta)
2 c low sodium beef broth
Directions:
Place a pan on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Move it to a clean plate.
Remove some of the greases from the pan and leave about 2 tbsp of it. Add the onion, then sauté for about 5 minutes or until translucent.
Add garlic, then sauté for about a minute or just until aromatic. Add flour, then whisk and cook for a minute as well.
Slowly add the beef broth and stir continuously until well incorporated. Let the mixture boil.
Add the garlic powder, Italian seasoning, seasoned salt, pasta, tomato sauce, and smoked paprika. Toss everything to combine.
Cover the pan with the lid, then cook everything for about 15 minutes or until the pasta is al dente. Stir constantly to prevent the pasta from sticking to the pan.
Stir in the cheese and cream to combine.
Put the browned beef back into the pan, then stir to combine. Cook for 2 more minutes, then remove the pan from the heat.
Serve and enjoy!
Notes:
Feel free to add more water or broth if you prefer.
You can also your preferred type of pasta for this recipe.
Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.
Nutrition Facts:
Amount Per Serving: CALORIES: 590 | TOTAL FAT: 35g | SATURATED FAT: 18g | TRANS FAT: 1g | UNSATURATED FAT: 13g | CHOLESTEROL: 152mg | SODIUM: 870mg | CARBOHYDRATES: 25g | FIBER: 2g | SUGAR: 4g | PROTEIN: 42g
Ingredients
- 1 8-ounce can of tomato sauce
- 1 tsp seasoned salt
- 1 tsp Italian seasoning
- 1 large yellow onion, chopped
- 2 tbsp all-purpose flour
- 1 lb. lean ground beef
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 2 c shredded cheddar cheese
- 1 garlic clove, minced
- ½ c heavy cream
- 1/2 tsp smoked paprika
- 2 c pasta shells (can also use elbow pasta)
- 2 c low sodium beef broth
Instructions
Place a pan on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Move it to a clean plate.
Remove some of the greases from the pan and leave about 2 tbsp of it. Add the onion, then sauté for about 5 minutes or until translucent.
Add garlic, then sauté for about a minute or just until aromatic. Add flour, then whisk and cook for a minute as well.
Slowly add the beef broth and stir continuously until well incorporated. Let the mixture boil.
Add the garlic powder, Italian seasoning, seasoned salt, pasta, tomato sauce, and smoked paprika. Toss everything to combine.
Cover the pan with the lid, then cook everything for about 15 minutes or until the pasta is al dente. Stir constantly to prevent the pasta from sticking to the pan.
Stir in the cheese and cream to combine.
Put the browned beef back into the pan, then stir to combine. Cook for 2 more minutes, then remove the pan from the heat.
Serve and enjoy!
Notes
Feel free to add more water or broth if you prefer. You can also your preferred type of pasta for this recipe. Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.
