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.
In a large pot of boiled salted water, cook the pasta according to package instructions and drain. Set aside.
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.
Without cleaning the skillet, add the onion and the garlic, stirring frequently until cooked.
Add all seasonings to the pan and stir until fragrant. Then, add the flour and whisk for a minute until browned.
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.
Stir in the pasta, beef and heavy cream until heated through. Then, stir in cheese until fully melted, about 1 to 2 minutes.
Serve immediately and enjoy!
- 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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