Creamy Beef and Shells

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

1 lb

Ground Beef

1

Small Yellow Onion , diced

2 cloves

Garlic , minced

1 tsp

Italian Seasoning

3 cups

Beef Broth

1 can
(15 oz)

Tomato Sauce

8 oz

Baby Pasta Shells

1/2 cup

Heavy Cream

2 cups

Shredded White Cheddar Cheese

to taste

Salt

to taste

Cracked Black Pepper

to taste

Fresh Parsley

for garnish

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Heat Olive Oil (1 Tbsp) in a large skillet over medium-high heat. Add Ground Beef (1 lb) and cook for about 3 minutes, crumbling as it cooks.

Step 2

Add Yellow Onion (1) and continue to cook, stirring frequently until soft, about 3 minutes.

Step 3

Stir in Garlic (2 cloves) and Italian Seasoning (1 tsp) . Cook until fragrant, about 1 minute.

Step 4

Whisk in Beef Broth (3 cups) and Tomato Sauce (1 can) . Bring to a boil.

Step 5

Stir in Baby Pasta Shells (8 oz) . Cover and reduce heat to medium-low. Stir occasionally until pasta is tender and the sauce has thickened slightly for 10-12 minutes.

Step 6

Remove from heat. Stir in Heavy Cream (1/2 cup) . Season with Salt (to taste) and Cracked Black Pepper (to taste) .

Step 7

Stir in Shredded White Cheddar Cheese (2 cups) until melted, about 2 minutes.

Step 8

Sprinkle with Fresh Parsley (to taste) , if desired. Serve hot and enjoy!