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Creamy Beef and Shells
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Ingredients:
| 2 Tbsp Olive Oil |
| 1 lb Lean Ground Beef |
| 1 Tsp Salt |
| 1 Tsp Black Pepper |
| 1 Tsp Onion Powder |
| 2 Cups Beef Broth |
| 8 oz Medium Pasta Shells, uncooked |
| 15 oz Can Tomato Sauce |
| 7-8 oz White Cheddar Cheese, shredded |
| 1/2 Cup Heavy Whipping Cream |
| Fresh Chopped Parsley, to garnish, optional |
Directions:
- Heat 2 Tbsp olive oil in a large skillet or deep skillet over medium heat. Add the beef and cook until completely cooked through, crumbling as it cooks, about 6-7 minutes. Add the salt, pepper, and onion powder and stir to combine.
- Add the beef broth, tomato sauce, and uncooked pasta shells, and stir to combine. Bring to a boil then cover and reduce the heat to simmer until the shells are cooked through, about 10 minutes, stirring occasionally. Sample the shells to ensure they are done to your preference and cook longer if needed.
- Shred the cheese (if not purchased as pre-shredded).
- Turn off the heat. Add the shredded cheese and whipping cream. Stir to combine.
- Scoop into bowls and garnish with fresh chopped parsley (optional). Serve and enjoy!
| Course: | Beef, Dinner, Lunch, Sauce |
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