Creamy Beef and Shells
Our Creamy Beef and Shells is an one-pot easy meat and pasta meal and perfect for even the pickiest eaters. A delicious dish that goes from stovetop to 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:
- Refrigerate: Store in an airtight container for 3-4 days.
- Freeze: Store pasta for 1-2 months or sauce separately for up to 6 months.
- Reheat: Warm on the stovetop or microwave, adding cream or stock if needed.
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