Creamy Beef and Shells
Creamy Beef and Shells
Course: DinnerCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
25
minutesIngredients
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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