Creamy Beef and Shells
×Category: Main Course Ingredients | Type: Beef | Servings: 6 | By: The Mikey
Protein 28g • Carbs 40g • Fat 30g • 550 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Made this so many times I can't count. The tomato base for the sauce would make a great tomato soup itself!
Ingredients
- Medium Pasta Shells: 8 Oz.
- Olive Oil: 1 TBSP
- Ground Beef: 1 Lbs.
- Sweet Onion (Diced, medium medium): 0.5
- Garlic (Minced): 2 Clove
- Italian Seasoning: 1 1/2 TSP
- All-Purpose Flour: 2 TBSP
- Beef Stock: 2 Cup
- Tomato Sauce
- Heavy Cream: 3/4 Cup
- Kosher Salt And Freshly Ground Black Pepper (Optional)
- Shredded Extra-Sharp Cheddar Cheese (about 1): 1 1/2 Cup, 6 Oz.
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 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 6-8 minutes.
- 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.
- Serve immediately.
Open this recipe in Recipe Gadget to save, organize, and cook it.