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Creamy Beef and Shells

Damn Delicious
  • 40 minutes
  • Serves 4

INGREDIENTS

1 lb

Ground beef

2 cloves

Garlic

1/2

Sweet onion, medium

2 cups

Beef stock

1 15 ounce can

Tomato sauce

8 oz

Pasta shells, medium

2 tbsp

All-purpose flour

1 1/2 tsp

Italian seasoning

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil

1 1/2 cups

shredded extra-sharp cheddar cheese, sharp

3/4 cup

Heavy cream


NOTES

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
    Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
    Whisk in flour until lightly browned, about 1 minute.
    Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
    Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
    Serve immediately.

    Elaine Sanchez • 2022-02-28

  • 450g beef, 425g passata (tom sauce), 225g pasta. Added capsicum and carrot, chilli powder to sauce and spinach at the end

    Melanie Pascoe • 2020-11-06

  • Add double pasta and double meat

    Amanda Stewart • 2020-11-04

  • Add fresh basil of have or fresh mozzarella

    Amy Black • 2020-04-09

84 people Recommend This Recipe