Creamy Beef and Shells
Creamy Beef and Shells
Ingredients
8 ounces medium pasta shell
1 tablespoon of olive oil
1 pound ground beef
1 small sweet onion (diced)
5 garlic cloves (minced meat)
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
1 cup beef broth
1 marinara sauce (15 ounces)
3/4 cup thick cream
1/4 cup sour cream
Kosher salt and freshly ground black pepper (to taste)
1 1/2 cups cheddar cheese (freshly grated)
Instructions
- Cook the pasta according to the instructions on the package in a large pot with boiling salted water and drain well.
- Heat the olive oil in a large skillet over medium heat. Add ground beef and cook until brown, 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
- In the same pan, add the onion into cubes and cook for 2 minutes, stirring often. Add garlic and cook until aromatic for about 1 minute.
- Beat flour until browned for about 1 minute.
- Beat the broth gradually and mix. Add the marinara sauce and add Italian seasoning, dried parsley, oregano and paprika.
- Bring to a boil, reduce heat and cook, stirring occasionally, until it decreases and slightly thickens, about 6-8 minutes.
- Stir in the cooked pasta, add the beef back.
- Stir in thick cream until they heat up, about 1-2 minutes. Try and adjust for salt and pepper.
- Add sour cream.
- Add cheddar cheese until it melts, about 1-2 minutes.
- Serve immediately, if desired, garnish with parsley.
Article is adapted from site.