Shells with Creamy Cheesy Beef Sauce
Ingredients:
For the Pasta:
12 oz (340 g) jumbo pasta shells
For the Beef Sauce:
1 lb (450 g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juices)
1 cup beef broth
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup heavy cream
1 cup shredded cheddar cheese (or a blend of cheeses)
1/2 cup grated Parmesan cheese
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.
Prepare the Beef Sauce:
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
Stir in the diced tomatoes (with juices), beef broth, Italian seasoning, salt, and pepper. Bring to a simmer and cook for about 5-7 minutes.
Make it Creamy:
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for another 2-3 minutes until slightly thickened.
Add the shredded cheddar cheese and Parmesan cheese to the sauce, stirring until melted and creamy.
Combine with Pasta:
Gently fold the cooked pasta shells into the creamy beef sauce, ensuring that the shells are well coated.
Serve:
Serve the shells warm, garnished with additional cheese or fresh herbs if desired.