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Creamy Beef and Shells

A comforting blend of tender shell pasta coated in a rich, creamy sauce with savory ground beef.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 8 ounces shell pasta
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Cooking Instructions
  1. In a large pot, bring water to a boil and add a pinch of salt. Cook the shell pasta according to package instructions until al dente. Drain and set aside.
  2. In the same pot, add the ground beef and cook over medium heat until browned. Use a spatula to break it up and cook it evenly. Drain any excess grease.
  3. Add the diced onion and minced garlic to the pot with the beef. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
  4. Pour in the beef broth and heavy cream. Stir to combine, bringing the mixture to a gentle simmer.
  5. Gradually stir in the shredded cheddar cheese until it melts and the sauce becomes silky smooth.
  6. Add the drained shell pasta back into the pot, tossing until all ingredients are well coated in the creamy sauce. Season with salt and pepper to taste.
  7. If desired, sprinkle fresh parsley on top for a pop of color before serving. Enjoy your delicious creation!

Notes

If ground beef isn’t your go-to, feel free to use ground chicken or turkey for a lighter twist. You can also add your favorite vegetables, like bell peppers or spinach, to make it extra hearty. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove with a splash of milk or broth.