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an ordinary shallow bowl of medium pasta shells and fine browned ground-beef crumbles coated in smooth pink-orange tomato cream sauce with small onion pieces, with no cheese crust, green herbs or garnish
Rachel Kim

Creamy Beef and Shells

Small shells catch the fine beef crumbles and a tomato-cream sauce without needing a heavy layer of melted cheese. Add the cream after the pasta is tender, then let the Parmesan dissolve off the heat so the sauce stays smooth instead of tightening around empty shells.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1/2 tsp dried Italian seasoning
  • 1 can 8 oz tomato sauce
  • 2 1/2 cups low-sodium beef broth
  • 8 oz dry medium pasta shells
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup water reserved as needed
  • 1/2 cup heavy cream
  • 1/3 cup finely grated Parmesan

Method
 

  1. Brown beef and onion in a deep 12-inch saute pan over medium-high heat for 7 to 8 minutes until the meat reaches 160°F. Break it into small crumbles and drain excess fat.
  2. Stir in garlic, tomato paste and Italian seasoning for 1 minute. Add tomato sauce, broth, shells, salt and pepper and bring to a simmer.
  3. Cook uncovered over medium-low heat for 11 to 14 minutes, stirring every 2 minutes so shells do not nest together. Add reserved water a little at a time if the sauce dries before the shells are tender.
  4. Stir in cream and simmer gently for 1 minute. Remove from heat and fold in Parmesan until smooth.
  5. Rest for 2 minutes and serve while the sauce still coats the shells loosely.