Creamy Beef and Shells
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(524)
Ingredients
4 servings
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium sweet onion, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
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Preparation
Chef’s notes
Use your favorite meat:
ground beef, chicken, or turkey will all work well.
Add in leafy greens:
spinach, kale, collard greens, swiss chard, or arugula are great options.
Add the cream slowly to prevent curdling.
Serve with crusty bread.
Freeze as needed:
Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.