Creamy Beef And Shells

A quick/easy hamburger formula, this can be a alimentary paste dish which will get on your board all week long! thus creamy then comforting!

I cannot even begin to inform you ways a lot of of this alimentary paste I Greek deity on in all probability thirteen totally different occasions.

Creamy Beef And Shells

All that bechamel sauce. All that alimentary paste, simply assembling that thickness. and also the utterly fragmented hamburger, again, absorbing all drop of that creamy, heavenly goodness.

Ugh, I can’t even refer this any longer as a result of currently i would like to create this for dinner. Again. For the ordinal time.

INGREDIENTS:

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

INSTRUCTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
7. Serve immediately.

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