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Creamy Beef and Shells on a plate
Andrew Fowler

Creamy Beef and 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.