This creamy beef and shell pasta is a one-pot dish of pasta and beef, in a creamy, beefy tomato and extra-sharp Cheddar sauce. You’ll turn a humble pound of ground beef into a family-friendly dinner that is all homemade.
Creamy Beef and Shells
This creamy beef and shell pasta is a one-pot dish of pasta and beef, in a creamy, beefy tomato and extra-sharp Cheddar sauce. You'll turn a humble pound of ground beef into a family-friendly dinner that is all homemade.
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium white onion finely diced
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 2 8 ounce cans tomato sauce
- 3/4 cup half-and-half
- 2 cups shredded extra-sharp Cheddar cheese
- salt and freshly ground black pepper to taste
- freshly grated Parmesan cheese for garnish (optional)
- chopped parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook for 8 minutes. The pasta should be cooked through but just under al dente. Drain and set aside.
- In a heavy-bottomed pot, heat olive oil over medium heat. Add ground beef and break it up with the back of a spoon while it browns. Once cooked through, transfer to a bowl. Set aside.
- Add onions to the pot and cook, stirring, until they begin to soften, about 3 minutes. Mix in garlic and Italian seasoning. Cook and stir for 30 seconds. Sprinkle flour on top and stir. The mixture will be dry.
- Slowly whisk in beef broth, then add tomato sauce. Whisk until smooth. Taste and season with salt and pepper. Bring sauce to a boil, reduce heat, and simmer, stirring frequently, until reduced and slightly thickened, 8 to 10 minutes.
- Add beef, pasta shells, and half-and-half to sauce and mix until well combined. Stir in cheese until completely melted.
- Serve in wide bowls with parsley and Parmesan cheese for garnish.
