How To Make Creamy Beef Pasta Shells
The great thing about using pasta shells for this specific dish is that it’s shell-shape structure captures the meaty tomato sauce and beef bits.
Serves:
Ingredients
- ½lbpasta shellsmedium
- 1tbspolive oil
- 1lbBeefground
- 1mediumonionfinely chopped
- 2garlic clovesminced
- 2tspItalian Seasoning
- 1tspsalt
- 2tspnutmeg
- 2tsppepper
- 2tbspflour
- 2cupsbeef stock
- 1cantomato sauce
- 1tbsptomato paste
- ¾cupheavy cream
- 2cupscheddar cheeseshredded
Instructions
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In a large pot of boiled salted water, cook the pasta according to package instructions and drain. Set aside.
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Heat olive oil in a large skillet over medium high heat. Add ground beef, stir, and cook until browned, approx. 3 to 5 minutes. Set aside.
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Without cleaning the skillet, add the onion and the garlic, stirring frequently until cooked.
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Add all seasonings to the pan and stir until fragrant. Then, add the flour and whisk for a minute until browned.
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Gradually whisk in beef stock, tomato sauce and tomato paste. Bring to a boil, reduce heat and let simmer. Stir occasionally until the mixture reduces and has slightly thickened.
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Stir in the pasta, beef and heavy cream until heated through. Then, stir in cheese until fully melted, about 1 to 2 minutes.
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Serve immediately and enjoy!
Nutrition
- Calories: 894.21kcal
- Fat: 49.55g
- Saturated Fat: 26.37g
- Trans Fat: 1.06g
- Monounsaturated Fat: 15.90g
- Polyunsaturated Fat: 2.79g
- Carbohydrates: 60.73g
- Fiber: 5.09g
- Sugar: 9.41g
- Protein: 53.69g
- Cholesterol: 199.90mg
- Sodium: 1350.78mg
- Calcium: 555.83mg
- Potassium: 1314.26mg
- Iron: 5.71mg
- Vitamin A: 388.96µg
- Vitamin C: 11.97mg
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