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
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 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, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Step 3
Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
Step 4
Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Step 5
Whisk in flour until lightly browned, about 1 minute.
Step 6
Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Step 7
Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
Step 8
Serve immediately.
Step 9
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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.
