Creamy Beef and Shells Pasta Recipe
Ingredients:
1 pound ground beef
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can diced tomatoes and green chiles (like Rotel)
1 (8 ounce) package small shell pasta
4 cups beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley, for garnish
Directions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant.
3. Pour in the crushed tomatoes and diced tomatoes with green chiles. Stir well to combine.
4. Add the shell pasta and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
5. Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the cheese is melted and the sauce is creamy.
6. Garnish with fresh parsley and additional Parmesan cheese before serving.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 550