Creamy Beef and Shells
A delightful dish combining tender pasta and savory ground beef in a rich, creamy sauce that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef juicy and flavorful
- 1 small onion, diced adding aromatic sweetness
- 3 cloves garlic, minced infusing a wonderful fragrance
- 1 teaspoon salt enhancing the natural flavors
- 1/2 teaspoon black pepper giving a subtle kick
- 1 teaspoon Italian seasoning bringing an herby essence
- 2 cups beef broth adding depth to the dish
- 1 15 oz can tomato sauce providing a rich base
- 2 1/2 cups medium pasta shells the perfect vessels for the sauce
- 1 cup shredded cheddar cheese melting into gooey goodness
- 1/2 cup heavy cream ensuring a luxuriously creamy texture
- Fresh parsley, chopped for a burst of color and freshness
Instructions
Cooking
- In a large skillet, cook the ground beef over medium-high heat until it starts to brown.
- Add the diced onion and minced garlic to the skillet, cooking until the onion is soft and translucent.
- Season the beef mixture with salt, black pepper, and Italian seasoning.
- Pour in the beef broth and tomato sauce, stirring to combine.
- Add the medium pasta shells to the skillet, ensuring they are fully submerged in the liquid.
- Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for about 10-12 minutes, stirring occasionally until the pasta is tender.
- Once the pasta is cooked, stir in the shredded cheddar cheese until it's fully melted.
- Pour in the heavy cream and stir well to combine.
- Let the mixture simmer for an additional 2-3 minutes, then garnish with chopped fresh parsley before serving.
Notes
For a lighter version, use ground turkey or chicken and substitute half of the heavy cream with Greek yogurt. Avoid overcooking the pasta to maintain texture.