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:
- Cook pasta in a large pot of boiling salted water according to package directions; drain well.
- 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.
- Add diced onion to the skillet and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in minced garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour and cook until lightly browned, about 1 minute.
- 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.
- Stir in cooked pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper to taste.
- Add shredded cheese and stir until melted, about 2 minutes.
- Serve immediately.