Creamy Beef and Shells (Printable Version)
Hearty ground beef and pasta shells meld with a creamy tomato sauce, hints of spice, and melted cheese for a satisfying meal.
# Ingredients:
→ Meat and Aromatics
01 -
450 g ground beef
02 -
120 g white onion, diced
03 -
3 cloves garlic, minced
→ Sauce Components
04 -
240 ml tomato sauce
05 -
30 g tomato paste
06 -
120 g cream cheese, softened
07 -
120 ml beef broth
08 -
120 ml half-and-half cream
09 -
5 ml hot sauce (Texas Pete)
10 -
2.5 ml Worcestershire sauce
11 -
2.5 ml mustard powder
12 -
7 g all-purpose flour
13 -
2.5 ml salt
14 -
1.25 ml black pepper
→ Pasta and Garnish
15 -
250 g medium pasta shells
16 -
100 g sharp cheddar cheese, shredded
17 -
5 g fresh parsley, chopped
# Steps:
01 -
Cook ground beef in a skillet over medium-high heat until beginning to brown. Add diced onions midway and continue cooking until onions soften. Drain excess fat. Add minced garlic and cook for one minute.
02 -
Stir in hot sauce, Worcestershire sauce, mustard powder, salt, black pepper, and flour into the beef mixture. Cook for an additional minute to combine flavors.
03 -
Pour in beef broth and use a silicone spatula to scrape the skillet bottom, deglazing thoroughly. Add tomato sauce, tomato paste, and softened cream cheese. Allow the sauce to simmer gently.
04 -
Bring a large pot of salted water to a boil. Cook pasta shells for 7 to 8 minutes until al dente, then drain.
05 -
Reduce heat to low. Stir half-and-half cream into the simmered sauce until blended. Remove from heat and gradually incorporate shredded cheddar cheese until fully melted and smooth.
06 -
Add the drained pasta shells into the sauce and stir to coat evenly. Garnish with chopped fresh parsley and serve immediately with garlic bread as desired.
# Notes:
01 -
Use freshly shredded sharp cheddar cheese for optimal melting and flavor. Hot sauce enhances but does not add significant spiciness. Tomato paste improves sauce thickness and depth.