Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 SERVINGS
This is a superbly creamy and very comforting beef and shells that you’ll enjoy all week long! It is an easy and quick pasta dish straight out of your skillet. Super good, you’ll want to just dig right in!
INGREDIENTS
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1 tbsp olive oil
1/2 medium sweet onion, diced
1 lb. ground beef
8 oz. medium pasta shells
2 cloves garlic, minced
2 tbsp all-purpose flour
1 (15 oz.) can tomato sauce
2 c. beef stock
3/4 c. heavy cream
1 1/2 tsp Italian seasoning
6 oz. shredded extra-sharp cheddar cheese, about 1 1/2 c.
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE CREAMY BEEF AND SHELLS
Step 1: Following the package directions, cook the pasta in a large pot of boiling salted water. Drain the pasta well when done.
Step 2: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the ground beef and cook for approximately 3 to 5 minutes until the meat is no longer pink, crumbling the beef as it cooks. Drain the excess grease when done and set the beef aside.
Step 3: To the now-empty skillet, add the onion and cook for about 2 to 3 minutes, stirring often until clear. Then, stir in the garlic and Italian seasoning. Continue to cook for a minute more until aromatic before whisking in the flour for an additional minute until lightly browned.
Step 4: Slowly stir in the beef stock and tomato sauce. Bring everything to a boil, then decrease the heat. Allow the mixture to simmer for approximately 6 to 8 minutes, stirring often, until the mixture has reduced and slightly thickened.
Step 5: Add the pasta, beef, and heavy cream. Stir and cook for a minute or two more until heated through. To taste, season with salt and pepper.
Step 6: Add the cheese, stir for about 2 minutes until melted. Serve the creamy beef and shells right away. Enjoy!
Ingredients
- 1 tbsp olive oil
- 1/2 medium sweet onion, diced
- 1 lb. ground beef
- 8 oz. medium pasta shells
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 (15 oz.) can tomato sauce
- 2 c. beef stock
- 3/4 c. heavy cream
- 1 1/2 tsp Italian seasoning
- 6 oz. shredded extra-sharp cheddar cheese, about 1 1/2 c.
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of boiling salted water. Drain the pasta well when done.
Step 2: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the ground beef and cook for approximately 3 to 5 minutes until the meat is no longer pink, crumbling the beef as it cooks. Drain the excess grease when done and set the beef aside.
Step 3: To the now-empty skillet, add the onion and cook for about 2 to 3 minutes, stirring often until clear. Then, stir in the garlic and Italian seasoning. Continue to cook for a minute more until aromatic before whisking in the flour for an additional minute until lightly browned.
Step 4: Slowly stir in the beef stock and tomato sauce. Bring everything to a boil, then decrease the heat. Allow the mixture to simmer for approximately 6 to 8 minutes, stirring often, until the mixture has reduced and slightly thickened.
Step 5: Add the pasta, beef, and heavy cream. Stir and cook for a minute or two more until heated through. To taste, season with salt and pepper.
Step 6: Add the cheese, stir for about 2 minutes until melted. Serve the creamy beef and shells right away. Enjoy!
