Creamy Beef and Shells

A one-pot dinner makes weeknights a breeze, however a one-pot dinner that makes creamy, cheesy, beefy pasta? Well that’s simply pure pleasure. If you grew up loving Hamburger Helper, you’re going to like this brief from-scratch model of tacky pork and shells.

 

Creamy Beef and Shells

Image Credit: www.thekitchn.com

 

The entire aspect couldn’t be less difficult. You’ll season and brown ground red meat; upload pasta shells, savory red meat broth, and tangy tomato sauce; and then finish off the entire skillet with a bit cream and loads of cheese.

 

Give Beef and Shells the One-Pot Pasta Treatment

If you’ve ever made a one-pot pasta, that cooking the pasta without delay within the sauce is a shortcut to creaminess, because because it cooks the pasta releases starch that thickens the cooking liquid. In this beefy version, we’re upping the creaminess element through completing the dish with a chunk of cream. You can use half of-and-half in a pinch, however we decide on heavy cream — it has greater fats and doesn’t curdle inside the acidic tomato sauce (anticipate a slightly grainy sauce with half of-and-half).

 

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 cups beef broth
  • 1 teaspoon onion power
  • 1 (15-ounce) can tomato sauce
  • 8 ounces dried pasta shells
  • 8 ounces sharp white cheddar cheese, shredded (about 2 cups)
  • 1/2 cup heavy cream or half-and-half

 

See Also: Cajun Chicken Fettuccine Alfredo Recipe

 

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.
  2. Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups).
  3. Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and 2 cups shredded sharp white cheddar until the cheese is melted.

 

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Teresa K. Huffman

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