Quick Creamy Beef and Shells Pasta
A fast and simple recipe for a creamy ground beef and shell pasta dish, perfect for a weeknight dinner.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces medium shell pasta
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Brown the ground beef in a large skillet or pot over medium heat. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced tomatoes (with juice), beef broth, Italian seasoning, salt, and pepper to the skillet. Bring the mixture to a boil.
- Stir in the shell pasta. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
- Stir in the milk and heavy cream. Heat through for 2 minutes, but do not boil.
- Remove the skillet from the heat. Stir in the cheddar cheese and mozzarella cheese until the sauce is smooth and creamy.
- Serve immediately.
Notes
- For extra flavor, add 1 tablespoon of Worcestershire sauce with the broth.
- You can substitute half-and-half for the heavy cream if you prefer a slightly lighter sauce.
- Use any medium-sized pasta shape if shells are unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 750
- Fat: 35
- Saturated Fat: 16
- Unsaturated Fat: 19
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 110