Creamy Beef and Shells
600kcal
Ingredients
Main ingredients
- 1 lb lean ground beef
- 8 oz medium pasta shells
- 1 cup heavy cream
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
Method
Preparation
- In a large pot of salted boiling water, cook the pasta shells until al dente. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic until the beef is fully cooked. Be sure to drain any excess fat.
- Pour in the beef broth and sprinkle in the Italian seasoning. Let it simmer for about 5 minutes to allow the flavors to meld.
- Stir in the heavy cream and lower the heat. Let it simmer gently for another 5 minutes, or until the sauce has thickened slightly.
- Gently fold the cooked pasta shells into the creamy beef mixture until each shell is well-coated with the sauce. Taste and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with extra Italian seasoning for a touch of color and added flavor.
Nutrition
Serving1gCalories600kcalCarbohydrates40gProtein35gFat30gSaturated Fat15gSodium800mgFiber2gSugar2g
Notes
For a lighter option, swap the ground beef for ground turkey or chicken. You can also use half-and-half instead of heavy cream. Adding spinach or peas can enhance nutrition and color, while red pepper flakes can spice things up. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating with added beef broth or water if needed.