Description
Creamy beef and shells made with juicy ground beef, tender pasta shells, and a rich cheddar sauce. This comforting, family-friendly dinner comes together with everyday ingredients and simple steps, making it ideal for busy weeknights.
Ingredients
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8 ounces medium pasta shells
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1 tablespoon olive oil
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1 pound ground beef
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½ medium onion, diced
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2 cloves garlic, minced
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1 ½ teaspoons Italian seasoning
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1 teaspoon paprika
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½ teaspoon mustard powder
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2 tablespoon all-purpose flour
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2 cups beef stock
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1 (15-ounce) jar tomato sauce
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¾ cup heavy cream
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Salt and pepper, to taste
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6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)
Instructions
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Cook the pasta shells in salted boiling water according to package directions. Drain well and set aside.
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Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat and set beef aside.
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In the same skillet, add the diced onion and cook until translucent, about 2–3 minutes.
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Stir in garlic, Italian seasoning, paprika, and mustard powder; cook for about 1 minute until fragrant.
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Whisk in the flour and cook briefly until lightly browned.
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Gradually whisk in beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer until slightly thickened, about 6–8 minutes.
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Stir in the cooked pasta, browned beef, and heavy cream; heat through and season with salt and pepper.
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Stir in the shredded cheddar cheese until fully melted and creamy. Serve warm.
Notes
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Drain pasta thoroughly to keep the sauce creamy, not watery.
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Whisk steadily when adding liquids to avoid lumps.
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Keep heat moderate after adding cream and cheese to prevent separation.
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Leftovers thicken as they cool; add a splash of beef stock when reheating.