Creamy Beef and Shells


  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 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
  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups


  • in a very giant pot of boiling preserved water, cook alimentary paste in keeping with package instructions; drain well.
  • Heat vegetable oil in a very giant cooking pan over medium high heat. Add beef and cook till bronzed, concerning 3-5 minutes, ensuring to crumble the meat because it cooks; drain excess fat. Set aside.
  • Add onion, and cook, stirring often, till semitransparent, concerning 2-3 minutes. Stir in garlic and Italian seasoning till scented, concerning one minute.
  • Whisk in flour till gently bronzed, concerning one minute.
  • step by step whisk in beef broth and spaghetti sauce. bring back a boil; scale back heat and simmer, stirring often, till reduced and slightly thickened, concerning 6-8 minutes.
  • Stir in alimentary paste, beef and cream till heated through, concerning 1-2 minutes; season with salt and pepper, to taste. Stir in cheese till fusible, concerning two minutes.
  • Serve now.


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