Creamy Beef and Shells
Creamy Beef and Shells
Author
Melissa Edgar
Ingredients
- 1 lb ground beef (80/20)
- 12 oz medium pasta shells
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup beef stock or broth
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1 cup shredded extra-sharp cheddar cheese
- 1 tsp Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
This quick and easy creamy Beef and Shells recipe brings together tender pasta shells, savory ground beef, and a rich, creamy tomato-cheddar sauce—comfort food at its finest, ready in about 40 minutes.
1 Cook the pasta
In a large pot of boiling salted water, cook pasta shells according to package instructions until al dente; drain well.
2 Brown the beef
Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook until browned, about 3–5 minutes, crumbling it as it cooks; drain excess fat, then set the beef aside.
3 Sauté onion
Add diced onion to the skillet and cook, stirring frequently, until translucent, about 2–3 minutes.
4 Add garlic & seasoning
Stir in minced garlic and Italian seasoning until fragrant, about 1 minute.
5 Make roux
Whisk in all-purpose flour until lightly browned, about 1 minute.
6 Build the sauce
Gradually whisk in beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the mixture reduces and slightly thickens, about 6–8 minutes.
7 Combine pasta & beef
Stir in cooked pasta, reserved beef, and heavy cream until the mixture is heated through, about 1–2 minutes; season with kosher salt and freshly ground black pepper to taste.
8 Finish with cheese
Stir in shredded extra-sharp cheddar until melted, about 2 minutes. Serve immediately.
Rating
Author
Melissa Edgar
Categories
Pasta, Entree, Dinner
Ingredients
1 lb ground beef (80/20)
12 oz medium pasta shells
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp all-purpose flour
1 cup beef stock or broth
1 cup tomato sauce
1/2 cup heavy cream
1 cup shredded extra-sharp cheddar cheese
1 tsp Italian seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
This quick and easy creamy Beef and Shells recipe brings together tender pasta shells, savory ground beef, and a rich, creamy tomato-cheddar sauce—comfort food at its finest, ready in about 40 minutes.
Steps
1
Cook the pasta
1
In a large pot of boiling salted water, cook pasta shells according to package instructions until al dente; drain well.
2
Brown the beef
2
Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook until browned, about 3–5 minutes, crumbling it as it cooks; drain excess fat, then set the beef aside.
3
Sauté onion
3
Add diced onion to the skillet and cook, stirring frequently, until translucent, about 2–3 minutes.
4
Add garlic & seasoning
4
Stir in minced garlic and Italian seasoning until fragrant, about 1 minute.
5
Make roux
5
Whisk in all-purpose flour until lightly browned, about 1 minute.
6
Build the sauce
6
Gradually whisk in beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the mixture reduces and slightly thickens, about 6–8 minutes.
7
Combine pasta & beef
7
Stir in cooked pasta, reserved beef, and heavy cream until the mixture is heated through, about 1–2 minutes; season with kosher salt and freshly ground black pepper to taste.
8
Finish with cheese
8
Stir in shredded extra-sharp cheddar until melted, about 2 minutes. Serve immediately.