Creamy Beef and Shells
Our Creamy Beef and Shells is an easy meat and pasta meal that's perfect for even the pickiest eaters. Simply delicious and can be on the dinner table in under 30 minutes.
Servings: 6
Calories: 429kcal
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion diced
- 2 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoon all-purpose flour
- 2 cups beef stock
- 1 15-ounce jar tomato sauce
- ¾ cup heavy cream
- Salt and pepper to taste
- 6 ounces shredded extra-sharp cheddar cheese about 1 ½ cups
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain well
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside
- Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes.
- Stir in garlic, Italian seasoning, paprika and mustard powder, cook 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 6-8 minutes.
- Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper.
- Stir in cheese until melted.
Video
Notes
To Store: Store any leftover creamy beef and shells, let it cool completely before transferring it to an airtight container and placing it in the fridge.
You can keep it refrigerated for up to 3 days. Keep in mind that once chilled, the pasta will absorb more sauce. When reheating, you may need to add a bit more heavy cream or beef stock.
Nutrition
Calories: 429kcal | Carbohydrates: 17g | Protein: 28g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 398mg | Potassium: 504mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 3mg