Creamy Beef and Shells

Creamy Beef and Shells

A comforting and easy weeknight dinner, Creamy Beef and Shells is a guaranteed crowd-pleaser. Packed with juicy ground beef, simmered in a creamy tomato sauce and nestled in al dente pasta shells, this dish is sure to satisfy. Let’s get cooking!

Ingredients:

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef (80/20 lean-to-fat ratio recommended)
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 (15-ounce) can tomato sauce
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions for al dente. Drain and set aside.
2. Brown the Beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Sauté the Aromatics: Add the diced onion to the skillet with the browned beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Build the Sauce: Sprinkle the Italian seasoning and flour over the beef and vegetables in the skillet. Stir to coat and cook for 1 minute. Gradually whisk in the beef broth and tomato sauce. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Creamy Finish: Stir in the heavy cream and Parmesan cheese to the simmering sauce. Season with salt and freshly ground black pepper to taste.
6. Combine and Serve: Toss the cooked pasta shells with the creamy beef sauce in the skillet. Heat through for about 1-2 minutes. Garnish with chopped fresh parsley, if desired, and serve immediately.

Tips:

• For a richer sauce, you can substitute half of the heavy cream with cream cheese, softened and cubed. Add it with the Parmesan cheese in step 5.
• Don’t overcook the pasta! Aim for al dente for the best texture in the final dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed to loosen the sauce.