CREAMY BEEF AND SHELLS

September 09, 2019
Reamy Beef and Shells could be a hearty alimentary paste dish that's excellent for a fast dinner for the complete family! It's wealthy, flavorful, and bum and even children can love it!

The combination of pasta sauce sauce and farm makes it therefore toothsome. And you get all types of savory flavors returning from the aromatics and also the completely different herbs and seasonings.

CREAMY BEEF AND SHELLS

You have supermolecule and carbs in one dish which makes this hearty and filling. Serve it with a aspect of veggies, and you get yourself an entire lunch or dinner!

In this instruction, we tend to also are adding in cream and soured cream other than the cheese whereas others add in cheese solely. This makes this dish creamier overall.

CREAMY BEEF AND SHELLS

INGREDIENTS :

  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 8 ounces  medium pasta shells 
  • 2 tablespoons  all-purpose flour 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 1 1/2 cups  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)

INSTRUCTIONS :

  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. Tp the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.
Reamy Beef and Shells could be a hearty alimentary paste dish that's excellent for a fast dinner for the complete family! It's wealthy, flavorful, and bum and even children can love it!

The combination of pasta sauce sauce and farm makes it therefore toothsome. And you get all types of savory flavors returning from the aromatics and also the completely different herbs and seasonings.

CREAMY BEEF AND SHELLS

You have supermolecule and carbs in one dish which makes this hearty and filling. Serve it with a aspect of veggies, and you get yourself an entire lunch or dinner!

In this instruction, we tend to also are adding in cream and soured cream other than the cheese whereas others add in cheese solely. This makes this dish creamier overall.

CREAMY BEEF AND SHELLS

INGREDIENTS :

  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 8 ounces  medium pasta shells 
  • 2 tablespoons  all-purpose flour 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 1 1/2 cups  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)

INSTRUCTIONS :

  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. Tp the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.
Reamy Beef and Shells could be a hearty alimentary paste dish that's excellent for a fast dinner for the complete family! It's wealthy, flavorful, and bum and even children can love it!

The combination of pasta sauce sauce and farm makes it therefore toothsome. And you get all types of savory flavors returning from the aromatics and also the completely different herbs and seasonings.

CREAMY BEEF AND SHELLS

You have supermolecule and carbs in one dish which makes this hearty and filling. Serve it with a aspect of veggies, and you get yourself an entire lunch or dinner!

In this instruction, we tend to also are adding in cream and soured cream other than the cheese whereas others add in cheese solely. This makes this dish creamier overall.

CREAMY BEEF AND SHELLS

INGREDIENTS :

  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 8 ounces  medium pasta shells 
  • 2 tablespoons  all-purpose flour 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 1 1/2 cups  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)

INSTRUCTIONS :

  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. Tp the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.

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