Creamy Beef and Shells
This creamy beef and shell pasta is a one-pot dish of pasta and beef, in a creamy, beefy tomato and extra-sharp Cheddar sauce. You'll turn a humble pound of ground beef into a family-friendly dinner that is all homemade.
Ingredients
Method
- Bring a large pot of salted water to a boil. Add pasta and cook for 8 minutes. The pasta should be cooked through but just under al dente. Drain and set aside.
- In a heavy-bottomed pot, heat olive oil over medium heat. Add ground beef and break it up with the back of a spoon while it browns. Once cooked through, transfer to a bowl. Set aside.
- Add onions to the pot and cook, stirring, until they begin to soften, about 3 minutes. Mix in garlic and Italian seasoning. Cook and stir for 30 seconds. Sprinkle flour on top and stir. The mixture will be dry.
- Slowly whisk in beef broth, then add tomato sauce. Whisk until smooth. Taste and season with salt and pepper. Bring sauce to a boil, reduce heat, and simmer, stirring frequently, until reduced and slightly thickened, 8 to 10 minutes.
- Add beef, pasta shells, and half-and-half to sauce and mix until well combined. Stir in cheese until completely melted.
- Serve in wide bowls with parsley and Parmesan cheese for garnish.
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