Creamy Beef and Shells (Printable Version)
Tender pasta shells blended with savory ground beef and smooth cheddar sauce for a hearty meal.
# Ingredients Required:
→ Pasta
01 -
227 grams medium pasta shells
→ Meat and Aromatics
02 -
450 grams ground beef
03 -
½ medium sweet onion, diced
04 -
2 cloves garlic, minced
→ Seasonings and Herbs
05 -
1½ teaspoons Italian seasoning
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
→ Liquids and Sauces
08 -
2 tablespoons all-purpose flour
09 -
475 milliliters beef stock
10 -
425 grams tomato sauce
11 -
180 milliliters heavy cream
→ Fats and Oils
12 -
1 tablespoon olive oil
→ Cheese
13 -
170 grams shredded extra-sharp cheddar cheese
# Guide to Cooking:
01 -
Bring a large pot of salted water to a boil and cook pasta shells according to package directions. Drain thoroughly.
02 -
Heat olive oil over medium-high heat in a large cast iron skillet. Add ground beef, crumble while cooking, and brown evenly for 3-5 minutes. Drain excess fat and set aside.
03 -
Add diced onion to the skillet and cook, stirring frequently, until translucent, about 2-3 minutes.
04 -
Stir in minced garlic and Italian seasoning; cook until fragrant, approximately 1 minute.
05 -
Whisk in all-purpose flour and cook until slightly browned, about 1 minute, to form a roux.
06 -
Gradually incorporate beef stock and tomato sauce, stirring continuously. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce thickens, about 6-8 minutes.
07 -
Return cooked pasta and browned beef to the skillet. Stir in heavy cream and heat through for 1-2 minutes. Season with salt and pepper to taste.
08 -
Add shredded cheddar cheese and stir until fully melted and incorporated, roughly 2 minutes. Serve immediately.
# Extra Suggestions:
01 -
To add a spicy note, incorporate red pepper flakes into the sauce. Ground turkey or chicken can be used as alternatives to beef. Different cheeses like Monterey Jack or Colby Jack may be substituted for a varied flavor.