Creamy Beef and Shells

Creamy Beef and Shells

Ingredients:

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • ½ medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 ½ teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • ¾ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)

Instructions:

  1. Cook pasta in a large pot of boiling salted water according to package directions; drain well.
  2. Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, crumbling it as it cooks; drain excess fat and set aside.
  3. Add diced onion to the skillet and cook, stirring frequently, until translucent, about 2-3 minutes.
  4. Stir in minced garlic and Italian seasoning until fragrant, about 1 minute.
  5. Whisk in flour and cook until lightly browned, about 1 minute.
  6. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper to taste.
  8. Add shredded cheese and stir until melted, about 2 minutes.
  9. Serve immediately.