Creamy Beef And Shells Recipe
The Creamy Beef And Shells Recipe brings together tender ground beef, perfectly cooked pasta shells.
Equipment
- Large skillet or Dutch oven
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Colander for draining pasta
- Sharp knife
- Cutting board
Ingredients
- 12 oz medium pasta shells
- 1 cup heavy cream
- 1 lb ground beef 80/20 lean
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Cook pasta shells according to package directions.
- Drain shells and set aside for later.
- Heat olive oil in large skillet.
- Add diced onion and cook until soft.
- Add minced garlic and cook one minute.
- Brown ground beef completely, breaking apart chunks.
- Drain excess fat from the skillet.
- Add Italian seasoning, salt, and pepper.
- Pour beef broth into the mixture.
- Add heavy cream and stir well.
- Simmer sauce for five minutes until thickened.
- Add cooked shells to the sauce.
- Stir in shredded cheddar cheese gradually.
- Cook until cheese melts completely.
- Garnish with fresh chopped parsley.
Notes
- Use 80/20 ground beef for optimal flavor and moisture retention.
- Don't overcook pasta shells - they should remain slightly firm.
- Gradually add cheese to prevent clumping and ensure smooth melting.
- Let the Creamy Beef And Shells Recipe rest five minutes before serving.
- Add extra cream if sauce becomes too thick during cooking.