A hearty one-skillet meal featuring ground beef and pasta shells in a rich, creamy tomato sauce topped with melted cheddar cheese. Perfect comfort food for the whole family.

american

Nutrition

High in protein and calcium from beef and cheese, but also high in saturated fat and sodium from the heavy cream and processed ingredients.

Calories	700 kcal
Energy	2929 kJ
Protein	35 g
Total Fat	40 g
Saturated Fat	19 g
Trans Fat	1 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	16 g
Cholesterol	113 mg
Carbohydrate	45 g
Sugars	6 g
Dietary Fibre	3 g
Sodium	700 mg

*per serving

Peanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeNut FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnermain coursecasserolefamily friendlystovetop

Creamy Beef and Shells

Damn Delicious Food Recipes (Chungah)

4

Name: Creamy Beef and Shells — Tasty Bites
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 ounce medium Pasta Shells; 1 tablespoon Olive Oil; 1 pound Ground Beef; 0.5 medium Sweet Onion (diced); 2 clove Garlic (minced); 1.5 teaspoon Italian Seasoning; 2 tablespoon All-purpose Flour; 2 cup Beef Stock; 15 ounce can Tomato Sauce; 0.75 cup Heavy Cream; Kosher Salt And Black Pepper (to taste); 6 ounce Shredded Extra-sharp Cheddar Cheese (about 1 1/2 cups)

servings

0

per serve

0

minutes

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Ingredients

8 ounce medium Pasta Shells

1 tablespoon Olive Oil

1 pound Ground Beef

0.5 medium Sweet Onion diced

2 clove Garlic minced

1.5 teaspoon Italian Seasoning

2 tablespoon All-purpose Flour

2 cup Beef Stock

15 ounce can Tomato Sauce

0.75 cup Heavy Cream

Kosher Salt And Black Pepper to taste

6 ounce Shredded Extra-sharp Cheddar Cheese about 1 1/2 cups

Equipment

Large pot

Cast iron skillet

Whisk

Colander

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.

Add onion to the 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 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.

Serve immediately.