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
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.