COOK TIME: 30 MINS | TOTAL TIME: 30 MINS | SERVINGS: 6
If you are looking for another easy ground beef recipe, this creamy beef and shells recipe is a must-try. Quick to make and always a huge hit. Have this ready in under thirty minutes and satisfy even your picky eaters!
INGREDIENTS
1 tbsp olive oil
1 lb ground beef
2 tbsp all-purpose flour
½ medium onion diced
¾ c. heavy cream
1 ½ tsp Italian seasoning
½ tsp mustard powder
2 cloves garlic minced
2 c. beef stock
1 15-oz. jar tomato sauce
1 tsp paprika
8 oz. medium pasta shells
6 oz. shredded extra-sharp cheddar cheese about 1 ½ c.
Salt and 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 until al dente. Drain the pasta 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 to the skillet and cook for about 3 to 5 minutes or until brown, breaking the meat as it cooks. Drain the excess grease when done and set aside.
Step 3: In the same skillet, add the onion and cook for about 2 to 3 minutes, stirring often until translucent. Then, add the garlic, Italian seasoning, paprika, and mustard powder. Stir and continue to cook for a minute more.
Step 4: Stir in the flour and cook for an additional minute until lightly browned.
Step 5: Slowly stir in the beef stock and tomato sauce. Bring everything to a boil. Decrease the heat and simmer for about 6 to 8 minutes, stirring often until the mixture has reduced and slightly thickened.
Step 6: To the sauce in the skillet, add the pasta, beef, and heavy cream. Stir well and cook until heated through. To taste, season with salt and pepper. Lastly, stir in the cheese until melted.
NUTRITION FACTS:
Calories: 429kcal | Carbohydrates: 17g | Protein: 28g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 398mg | Potassium: 504mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 3mg
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 2 tbsp all-purpose flour
- ½ medium onion diced
- ¾ c. heavy cream
- 1 ½ tsp Italian seasoning
- ½ tsp mustard powder
- 2 cloves garlic minced
- 2 c. beef stock
- 1 15-oz. jar tomato sauce
- 1 tsp paprika
- 8 oz. medium pasta shells
- 6 oz. shredded extra-sharp cheddar cheese about 1 ½ c.
- Salt and pepper to taste
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta 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 to the skillet and cook for about 3 to 5 minutes or until brown, breaking the meat as it cooks. Drain the excess grease when done and set aside.
Step 3: In the same skillet, add the onion and cook for about 2 to 3 minutes, stirring often until translucent. Then, add the garlic, Italian seasoning, paprika, and mustard powder. Stir and continue to cook for a minute more.
Step 4: Stir in the flour and cook for an additional minute until lightly browned.
Step 5: Slowly stir in the beef stock and tomato sauce. Bring everything to a boil. Decrease the heat and simmer for about 6 to 8 minutes, stirring often until the mixture has reduced and slightly thickened.
Step 6: To the sauce in the skillet, add the pasta, beef, and heavy cream. Stir well and cook until heated through. To taste, season with salt and pepper. Lastly, stir in the cheese until melted.
