Creamy Beef and Shells

Creamy Beef and Shells

Recipe by GenevaWatsonCourse: DinnerCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 8 ounces medium pasta shells

  • 1 pound ground beef

  • 3/4 cup heavy cream

  • 1/2 medium sweet onion, diced

  • 2 tablespoons all-purpose flour

  • 2 cups beef stock

  • 1 (15-ounce) can tomato sauce

  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 1/2 teaspoons Italian seasoning

  • Kosher salt and freshly ground black pepper, to taste

Directions

  • Cook pasta according to package instructions. Drain well and set aside.
  • Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes; crumbling as it cooks. Drain excess fat and set aside.
  • Add onion 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 let 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. Garnish with parsley, if desired.
  • Serve immediately!
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