Creamy Beef and Shells
For this creamy beef and shells dinner, tender shell pasta combines with a cheesy, flavorful homemade sauce and hearty ground beef for a rich, filling dish.
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion diced
- 2 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoon all-purpose flour
- 2 cups beef stock
- 1 15-ounce can tomato sauce
- ¾ cup heavy cream
- Salt and pepper to taste
- 6 ounces shredded extra sharp cheddar cheese about 1 ½ cups
In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside.
Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes.
Stir in garlic, Italian seasoning, paprika and mustard powder, cook 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 simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes.
Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper.
Stir in cheese until melted.
Calories: 448kcal | Carbohydrates: 26g | Protein: 21g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 300mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg