Description
Enjoy a comforting creamy beef and shells dish, featuring tender pasta in a rich, cheesy sauce with ground beef, tomatoes, and Italian seasoning. Perfect for a quick weeknight meal!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup heavy cream
- 8 ounces medium shell pasta
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat.
- Add the diced onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute, ensuring it does not burn.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes.
- Season the beef mixture with salt, black pepper, and Italian seasoning. Stir well to combine.
- Pour in the can of diced tomatoes (with their juices) and the beef broth. Stir to combine all ingredients.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld.
- While the beef mixture is simmering, bring a large pot of salted water to a boil.
- Add the medium shell pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta in a colander and set aside. Do not rinse the pasta, as the starch helps the sauce adhere better.
- After the beef mixture has simmered for 10 minutes, stir in the heavy cream. Mix well to combine.
- Allow the mixture to return to a gentle simmer, stirring occasionally. This will help thicken the sauce slightly.
- Add the shredded cheddar cheese and grated Parmesan cheese to the skillet. Stir until the cheeses are melted and the sauce is creamy and smooth.
- Adjust the seasoning if necessary, adding more salt or pepper to taste.
- Once the sauce is creamy and well combined, add the cooked shell pasta to the skillet.
- Gently fold the pasta into the sauce, ensuring that all shells are coated evenly with the creamy beef mixture.
- Cook for an additional 2-3 minutes over low heat, allowing the pasta to absorb some of the sauce and heat through.
- Once everything is heated through, remove the skillet from the heat.
- Serve the creamy beef and shells in bowls or on plates, garnishing with freshly chopped parsley for a pop of color and flavor.
- For an extra touch, sprinkle additional grated Parmesan cheese on top before serving.
- If you have leftovers, allow the creamy beef and shells to cool completely before transferring them to an airtight container.
- Store in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish and heat in the microwave for 1-2 minutes, stirring halfway through, until heated through.
- You can also reheat on the stovetop over low heat, adding a splash of beef broth or cream to loosen the sauce if it has thickened.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Do not rinse the pasta, as the starch helps the sauce adhere better.
- For a spicier version, consider adding red pepper flakes or diced jalapeños to the beef mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes