Creamy Beef and Shells (Printable Version)

Savory beef and tender pasta shells combined in a creamy tomato sauce with melted cheese.

# Ingredients:

→ Protein

01 - 450 grams ground beef

→ Vegetables and Aromatics

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Sauce Components

04 - 240 ml tomato sauce
05 - 2 tablespoons tomato paste
06 - 120 ml beef broth
07 - 56 grams cream cheese, softened
08 - 120 ml half and half
09 - 1 teaspoon Worcestershire sauce
10 - 1/4 teaspoon hot sauce (Texas Pete preferred)
11 - 1/4 teaspoon ground mustard powder (optional)
12 - 1 tablespoon all-purpose flour

→ Pasta

13 - 225 grams medium pasta shells

→ Cheese

14 - 113 grams sharp cheddar cheese, shredded

→ Garnish

15 - Fresh parsley, chopped (to taste)

# Steps:

01 - Shred the cheddar cheese and finely chop onion and garlic. Begin heating a large pot of salted water for the pasta shells.
02 - Heat a skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon. When beef is halfway cooked, add chopped onions and cook until softened. Drain excess fat.
03 - Stir minced garlic into the beef mixture and cook for 1 minute. Add hot sauce, Worcestershire sauce, ground mustard powder (if using), and all-purpose flour. Cook, stirring constantly, for another minute to incorporate.
04 - Pour in beef broth and scrape the bottom of the skillet with a silicone spatula to lift any browned bits. Stir in tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer gently while you cook the pasta.
05 - Add pasta shells to the boiling water and cook for 7 to 8 minutes or according to package instructions until al dente. Drain and set aside.
06 - Reduce heat to low and stir half and half into the sauce. Remove the skillet from heat and gradually fold in the shredded cheddar cheese until melted and fully incorporated.
07 - Add the drained pasta shells to the sauce and gently stir to combine.
08 - Top with freshly chopped parsley and serve immediately, ideally accompanied by garlic bread with cheese.

# Notes:

01 - For best flavor, shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents affecting melt quality.
02 - Hot sauce enhances the overall taste without adding noticeable heat.
03 - Tomato paste improves sauce thickness and depth of flavor but can be omitted if unavailable.
04 - Various pasta shapes like rotini or farfalle can be substituted for shells.

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