Creamy Beef and Shells

This Creamy Beef and Shells recipe is a comforting and delicious dish perfect for any weeknight dinner, featuring tender pasta shells in a creamy, flavorful beef sauce.

Ingredients:

1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 1/2 cups beef broth
1 (15-ounce) can tomato sauce
8 ounces medium pasta shells, uncooked
1/2 cup heavy cream, room temperature
1 cup shredded cheddar cheese
Fresh parsley, chopped for garnish

Instructions:

In a large skillet, warm the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until no longer pink, about 5-7 minutes. Drain any excess fat if desired. Add the diced onion and cook until soft, about 3 minutes. Then, stir in the minced garlic, Italian seasoning, paprika, mustard powder, salt, and pepper. Cook until fragrant. Sprinkle the flour over the beef mixture, stir to combine, and cook for 2 minutes to remove the raw flour taste.

Gradually add the beef broth, followed by the tomato sauce, stirring continuously. Turn the heat to medium-high and bring the liquid to a boil. Add the pasta, stir well, then cover with a lid and reduce the heat to medium. Let simmer for 10-12 minutes or until the pasta is tender, stirring every few minutes to keep the pasta from sticking. When the pasta is cooked, add the heavy cream and stir. Top the dish with the cheese, cover with a lid, and let the cheese melt for 2-3 minutes. Stir the cheese into the dish and serve with chopped fresh parsley.