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Creamy Beef and Shells

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz medium pasta shells
  • 1 tbs olive oil
  • 1 lb ground beef
  • ½ medium sweet onion diced
  • 2 cloves garlic minced
  • 1½ tsp Italian seasoning
  • 2 tbs all-purpose flour
  • 2 cups beef stock
  • 1 15 oz can tomato sauce
  • ¾ cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 1½ cups shredded extra-sharp cheddar cheese

Equipment

  • Large skillet
  • large pot
  • whisk

Method
 

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

Notes

Make it your own: Add in a handful of spinach or kale stirred in at the end is an easy way to sneak greens past picky eaters. Add the heavy cream slowly at the very end to keep the sauce silky and prevent curdling.
This dish freezes beautifully: cool completely, portion into freezer bags, and lay flat to freeze, then thaw overnight in the fridge and reheat gently on the stovetop. Serve with crusty bread for soaking up every last drop of sauce.