Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 Servings
A delightful meal that is a breeze to make. Everything you love in one pan. Delicious beef and shells in a creamy sauce. Simply heaven!
INGREDIENTS
8 oz. medium pasta shells
1 tbsp olive oil
1 lb ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 tsp Italian seasoning
2 tbsp all-purpose flour
2 c. beef stock
1 (15-oz.) can tomato sauce
3/4 c. heavy cream
Kosher salt and freshly ground black pepper, to taste
6 oz. shredded extra-sharp cheddar cheese, about 1 1/2 c.
HOW TO MAKE CREAMY BEEF AND SHELLS
Step 1: According to package directions, cook the pasta in a large pot of boiling salted water. Once done, drain well.
Step 2: In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the ground beef to the skillet and cook for about 3 to 5 minutes until brown. Remember to crumble the beef as it cooks. Then, drain the excess fat and set the cooked meat aside.
Step 3: Into the same skillet, add the onion, and cook for about 2 to 3 minutes until translucent, stirring frequently. Stir in the garlic and Italian seasoning and continue to cook for a minute more until fragrant.
Step 4: Add in the flour, whisking for approximately a minute until lightly browned.
Step 5: Slowly whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then decrease the heat and allow to simmer for about 6 to 8 minutes until reduced and a bit thickened, stirring occasionally.
Step 6: Add in the pasta, beef, and heavy cream. Stir and cook for another minute or two until heated through. To taste, season with salt and pepper.
Step 7: Stir in the cheese and allow to melt for about 2 minutes.
Step 8: Serve and enjoy immediately.
Ingredients
- 8 oz. medium pasta shells
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 tsp Italian seasoning
- 2 tbsp all-purpose flour
- 2 c. beef stock
- 1 (15-oz.) can tomato sauce
- 3/4 c. heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 6 oz. shredded extra-sharp cheddar cheese, about 1 1/2 c.
Instructions
Step 1: According to package directions, cook the pasta in a large pot of boiling salted water. Once done, drain well.
Step 2: In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the ground beef to the skillet and cook for about 3 to 5 minutes until brown. Remember to crumble the beef as it cooks. Then, drain the excess fat and set the cooked meat aside.
Step 3: Into the same skillet, add the onion, and cook for about 2 to 3 minutes until translucent, stirring frequently. Stir in the garlic and Italian seasoning and continue to cook for a minute more until fragrant.
Step 4: Add in the flour, whisking for approximately a minute until lightly browned.
Step 5: Slowly whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then decrease the heat and allow to simmer for about 6 to 8 minutes until reduced and a bit thickened, stirring occasionally.
Step 6: Add in the pasta, beef, and heavy cream. Stir and cook for another minute or two until heated through. To taste, season with salt and pepper.
Step 7: Stir in the cheese and allow to melt for about 2 minutes.
Step 8: Serve and enjoy immediately.
