Description
A rich and comforting dish featuring tender pasta shells tossed with savory ground beef, a creamy tomato-infused sauce, and sharp cheddar cheese for an indulgent family-friendly meal.
Ingredients
Scale
Pasta
- 8 ounces medium pasta shells
Beef Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
Sauce
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
Cheese
- 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook pasta shells according to package instructions until al dente; then drain well and set aside.
- Brown Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it up as it cooks. Drain any excess fat and set the beef aside.
- Sauté Onion: In the same skillet, add the diced onion and cook, stirring frequently, until translucent and softened, about 2-3 minutes.
- Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning until fragrant, approximately 1 minute.
- Create Roux: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute, to thicken the sauce later.
- Add Liquids & Simmer: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally until the sauce reduces and thickens slightly, about 6-8 minutes.
- Combine Ingredients: Stir in the cooked pasta, browned beef, and heavy cream. Heat through for 1-2 minutes, then season with kosher salt and freshly ground black pepper to taste.
- Melt Cheese: Add shredded sharp cheddar cheese and stir continuously until the cheese has fully melted into the sauce, about 2 minutes.
- Serve: Serve immediately while hot and creamy for best flavor and texture.
Notes
- Use medium pasta shells for best sauce retention, but other short pasta shapes also work well.
- Drain excess fat from the beef to prevent the dish from becoming greasy.
- Adjust seasoning at the end to your preference; you can add a pinch of red pepper flakes for some heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: creamy beef pasta, pasta shells with beef, cheesy beef pasta, comfort food, easy weeknight dinner
