Creamy Beef and Shells
Ingredients
Main Ingredients
- 1 lb lean ground beef Choose lean to reduce fat content.
- 8 oz medium pasta shells Cook until al dente.
- 1 cup heavy cream
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth Using low-sodium helps control salt levels.
- 2 tsp Italian seasoning
- Salt and pepper to taste
Method
Preparation
- In a large pot of salted boiling water, cook the pasta shells until al dente. Drain 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 browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Cooking
- Pour in the beef broth and sprinkle with Italian seasoning. Allow it to simmer for 5 minutes to meld the flavors.
- Reduce the heat to low and slowly stir in the heavy cream. Let it simmer for another 5 minutes, stirring occasionally until the sauce thickens.
- Gently fold in the cooked pasta shells, ensuring that they are well-coated with the creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
- Dish out the Creamy Beef and Shells while hot, garnished with extra Italian seasoning for a delightful finish.
Notes
For a lighter version, substitute ground turkey or chicken for the beef. You can also make it vegetarian by swapping the meat with mushrooms or a meat substitute. Consider adding vegetables like spinach or bell peppers for an extra nutrient boost. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth or cream to loosen the sauce if necessary.