Creamy Beef and Shells
A comforting and hearty dish of pasta shells in a creamy beef sauce, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 1 lb lean ground beef You can substitute with ground turkey or a meat alternative.
- 8 oz medium pasta shells Feel free to swap with a different pasta.
- 1 cup heavy cream Add in slowly to avoid curdling.
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth Ensure it's labeled gluten-free if needed.
- 2 tsp Italian seasoning Adjust to taste.
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the medium pasta shells and cook until al dente, as per package directions. Drain the shells and set aside.
- In a large skillet over medium heat, add the ground beef along with the chopped onion and minced garlic. Cook until the beef is fully browned and the onion is translucent. Don’t forget to drain any excess fat.
Cooking
- Pour in the beef broth and sprinkle with Italian seasoning. Let it simmer for about 5 minutes to intensify the flavors.
- Stir in the heavy cream and allow it to simmer on low heat for an additional 5 minutes until it thickens slightly.
- Gently fold in the cooked pasta shells, ensuring they’re well-coated in the creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
Serving
- Dish up while hot, and garnish with a sprinkle of extra Italian seasoning for added flair!
Notes
For a twist, consider adding freshly grated Parmesan cheese as a topping or serving with a green salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for about 3–4 days.