Name: Creamy Beef and Shells
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound medium pasta shells; 1 pound ground beef (80/20 blend); 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons all-purpose flour; 2 cups beef broth; 1 cup heavy cream; 1 can (14.5 oz) diced tomatoes, drained; 2 cups sharp cheddar cheese, freshly grated; 1/2 cup cream cheese, softened; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste; 2 tablespoons olive oil

Description

Tender pasta shells in a rich, creamy beef sauce with melted cheese. A comforting family dinner that’s ready in 30 minutes.

Ingredients

Scale

1 pound medium pasta shells
1 pound ground beef (80/20 blend)
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 can (14.5 oz) diced tomatoes, drained
2 cups sharp cheddar cheese, freshly grated
1/2 cup cream cheese, softened
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
2 tablespoons olive oil

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Instructions

1. Cook pasta shells in salted boiling water until al dente. Drain and reserve 1 cup pasta water.
2. Heat olive oil in large skillet over medium-high heat. Brown ground beef for 6-8 minutes, breaking apart with spoon.
3. Add diced onion to pan and cook 3-4 minutes until softened.
4. Add garlic, oregano, basil, paprika, and red pepper flakes. Cook 1 minute until fragrant.
5. Sprinkle flour over mixture and cook 2 minutes to eliminate raw flour taste.
6. Add tomato paste and cook 1 minute more, stirring to combine.
7. Gradually add beef broth while stirring constantly to prevent lumps.
8. Add diced tomatoes and simmer 5-7 minutes on medium-low heat.
9. Pour in heavy cream and simmer 3-4 minutes until slightly thickened.
10. Remove from heat and stir in cream cheese until melted.
11. Add cheddar cheese in three additions, stirring until completely melted.
12. Add cooked pasta shells and toss to coat. Add pasta water if needed for consistency.
13. Taste and adjust seasoning. Garnish with fresh parsley.

Notes

Store leftovers in refrigerator up to 4 days. Reheat gently with splash of milk or broth. Freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 680mg
Fat: 26g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g