How to Make Creamy Beef and Shells
This is a super easy recipe for beef and shells that the whole family will love. It's packed with flavor, and the best part is that it only takes about 30 minutes to make!
Servings: 4 people
Calories: 595cal
Cost: $10
Equipment
- Stovetop
- Large cast iron skillet
- cutting board
- knife
- Measuring Cups & spoons
Ingredients
- 1 pound ground beef 85% or higher
- 1 medium onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon red pepper sauce
- 16 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth *low sodium variety
- 3 tablespoons all-purpose flour
- 2 ounces cream cheese softened
- 1 cup heavy cream
- 8 ounces cheddar cheese Freshly grated for best meltability
- 12 ounces shells *cooked until almost al dente (about 2 minutes before it is done)
Instructions
- In cast iron skillet, brown the ground beef over medium heat. Add the onion and garlic and cook until softened drain any excess fat.
- Over medium heat, sprinkle the flour over the beef and stir until no longer white.
- Add the tomato sauce, broth tomato paste, Italian seasoning, pepper sauce, salt, and paprika. Bring to a simmer for about 7 minutes.
- Cook pasta until about 2 minutes before being al dente. This will prevent it from being too gummy.
- Stir in the cream cheese, and heavy cream mixing until combined.
- Add the cheddar cheese, and stir until creamy, and deep orange in color.
- Drain the shells, and add them to the meat mixture, and stir.
- Serve warm with fresh parsley or parmesan cheese before serving.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1portion | Calories: 595cal | Carbohydrates: 38g | Protein: 29g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1571mg | Potassium: 638mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1085IU | Vitamin C: 7mg | Calcium: 396mg | Iron: 5mg