Creamy Beef and Shells (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces medium pasta shells
02 -
1 tablespoon olive oil
03 -
1 pound ground beef
04 -
½ medium onion, diced
05 -
2 cloves garlic, minced
06 -
1½ teaspoons Italian seasoning
07 -
1 teaspoon paprika
08 -
½ teaspoon mustard powder
09 -
2 tablespoons all-purpose flour
10 -
2 cups beef stock
11 -
15 ounce can tomato sauce
12 -
¾ cup heavy cream
13 -
6 ounces extra sharp cheddar cheese, shredded (about 1½ cups)
14 -
salt and pepper to taste
# Instructions:
01 -
In a large pot of boiling salted water, cook pasta shells according to package instructions until al dente. Drain well.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it into crumbles. Drain excess fat and set aside.
03 -
Add diced onion to the same skillet and cook until translucent, about 2-3 minutes, stirring frequently.
04 -
Stir in minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute until fragrant.
05 -
Whisk in flour and cook until lightly browned, about 1 minute.
06 -
Gradually whisk in beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer for 6-8 minutes until slightly thickened, stirring occasionally.
07 -
Stir in cooked pasta, browned beef, and heavy cream. Heat through.
08 -
Stir in shredded cheese until melted. Season with salt and pepper to taste. Serve warm.
# Notes:
01 -
Shred your own cheese from a block rather than using pre-shredded for better melting.
02 -
Ground beef can be batch-cooked ahead of time and frozen to save time.
03 -
Test pasta for al dente by taking a bite 1-2 minutes before package instructions indicate - it should have slight resistance but still be tender.
04 -
This dish reheats well for leftovers.