Beef with Shells
A satisfying family favorite straight from Nana's Cookbook. Tender Pasta Shells filled with creamy Beef sauce in a bowl.Difficulty: Easy
Servings 4
Calories 649kcal
Equipment
- Large Skillet
- Large Pot (for cooking Pasta)
INGREDIENTS
- 12 oz. Medium Pasta Shells
- 1 lb. Ground Beef - (80-20)
- 1 sm. Yellow Onion - finely diced
- 2 cloves Garlic - minced
- 1 can Tomato Sauce or Crushed Tomatoes - 15 oz.
- ½ cup Beef Broth
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Salt - plus more to taste
- ¼ tsp Black Pepper
- 1 cup Heavy Cream
- 1 ½ cups Cheddar or Cheddar Jack Cheese - shredded
- 1 Tbsp. EVOO
INSTRUCTIONS
- Cook Pasta in salted boiling water until al dente, about 8 to 10 minutes. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, set a large deep skillet over medium high heat. Add a Tbsp. EVOO if needed. Add the Ground Beef. Cook until browned (5 to 7 minutes). Remove with a slotted spoon and cover to keep warm. Drain extra grease.
- Add Onion and cook until softened (3 to 4 minutes). Stir in Garlic and cook 30 seconds.
- Stir in Tomato Sauce, Beef Broth, Italian Seasoning, Paprika, Garlic Powder, Onion Powder, Salt, and Pepper. Simmer on medium low 5 to 7 minutes.
- Turn heat to low and stir in the Cream. Let it warm (2 to 3 minutes.) Return Beef.
- Add drained shells and toss. If it seems too thick, add a splash of pasta water.
- Slowly add and blend in the Cheese until melted and creamy. Taste and adjust Salt and Pepper.
- Turn off heat and rest so the sauce clings to the shells.
- Serve.
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