Creamy Beef and Shells
Creamy Beef and Shells is a comforting dish that combines pasta, beef, and cheese, perfect for busy weeknights.
Ingredients
Pasta and Dairy
- 8 ounces medium pasta shells
- 0.75 cup heavy cream
- 6 ounces shredded extra sharp cheddar cheese about 1.5 cups
Meat and Vegetables
- 1 pound ground beef use lean ground beef to reduce excess fat
- 0.5 medium sweet onion, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 15-ounce can tomato sauce
- 1.5 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste adjust seasoning to your taste
Instructions
Cooking Pasta
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Cooking Beef
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Add ground beef and cook until browned, about 3 to 5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Making Sauce
- Add onion to the skillet, and cook, stirring frequently, until translucent, about 2 to 3 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6 to 8 minutes.
Combining and Serving
- Stir in pasta, beef, and heavy cream until heated through, about 1 to 2 minutes; season with salt and pepper, to taste.
- Stir in cheese until melted, about 2 minutes. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.