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Creamy Beef and Shells

A comforting dish of tender pasta shells enveloped in a rich, creamy sauce blended with spiced ground beef and topped with gooey cheddar cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 8 ounces pasta shells You can substitute with other pasta shapes if desired.
  • 2 cups beef broth Low-sodium beef broth can be used.
  • 1 cup heavy cream Can be replaced with half-and-half for a lighter sauce.
  • 1 cup shredded cheddar cheese Use sharp cheddar for more flavor.
  • 1 medium onion, diced Yellow or white onion works best.
  • 2 cloves garlic, minced Fresh garlic enhances the flavor.
  • to taste Salt
  • to taste Pepper
  • Chopped parsley for garnish Fresh parsley adds a pop of color.

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing them until they are soft and fragrant, about 2-3 minutes.
  3. Increase the heat slightly and add the ground beef to the skillet. Cook until browned, breaking it up into smaller pieces with a spatula. Drain any excess fat if necessary.
  4. Pour in the beef broth, letting it simmer for about 3 minutes to meld the flavors together.
  5. Lower the heat and stir in the heavy cream, allowing the sauce to thicken slightly for another 3-5 minutes.
  6. Toss the cooked pasta shells into the skillet, stirring gently to coat them in the creamy beef mixture.
  7. Fold in the shredded cheddar cheese, mixing until melted and evenly distributed. Season with salt and pepper to taste.
  8. Garnish with chopped parsley and serve immediately while warm and creamy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container and consume within two months. When reheating, add a splash of beef broth or water to restore the creamy texture.