Creamy Beef and Shells

$You need these simple ingredients for this dish: - 1 pound ground beef - 8 ounces shell pasta - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup beef broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some items if you need to. For ground beef, try ground turkey or chicken. If you want a lighter option, use half-and-half instead of heavy cream. You can also use vegetable broth instead of beef broth for a vegetarian twist. If you do not have cheddar cheese, mozzarella or gouda can work well, too. Finally, fresh herbs like basil or thyme can replace Italian seasoning. Each serving provides about: - Calories: 550 - Protein: 28g - Carbohydrates: 45g - Fat: 30g - Fiber: 2g This meal gives you energy and keeps you full. You can enjoy it guilt-free by knowing it has a good mix of protein and carbs. First, take a large pot and fill it with water. Bring it to a boil. Add a pinch of salt to the water. Once it boils, add the shell pasta. Cook it until it is al dente, which usually takes about 7-9 minutes. Stir the pasta often to keep it from sticking. When it's done, drain the pasta in a colander. Set it aside for later. Now, use the same pot for the beef. Over medium heat, add the ground beef. Break it up with a spatula as it cooks. This should take about 5-7 minutes until it turns brown. Next, add the diced onion and minced garlic to the pot. Cook this mix for another 3-4 minutes. You want the onion to be soft and see-through. The smell will be amazing! Pour in the beef broth and stir. Let it simmer for about 3 minutes. This helps to reduce the broth a little. Lower the heat, then add the heavy cream and Italian seasoning. Mix it until it is smooth. Slowly add the shredded cheddar cheese, stirring until it melts. Season with salt and pepper to taste. Finally, gently fold in the cooked shell pasta. Make sure each shell is covered with the creamy beef sauce. Let it sit for a couple of minutes to thicken. You now have a delicious meal ready to serve! For the full recipe, check out the details above. To make your sauce creamy, use heavy cream. This gives it a rich texture. Stir the cream in after cooking the beef. Add the cheese slowly while mixing. This helps melt it evenly. If the sauce is too thick, add a splash of beef broth. This keeps it smooth and velvety. When cooking ground beef, use medium heat. This prevents the meat from burning. Break the meat into small pieces as it cooks. This helps it brown evenly. Make sure to drain any excess fat after browning. This step keeps your dish from becoming greasy. Serve Creamy Beef and Shells in shallow bowls. Top each bowl with chopped parsley for color. You can add extra cheese on top for a fun twist. Pair this dish with a simple salad or garlic bread. This adds freshness and crunch to your meal. {{image_2}} You can easily make a vegetarian version of this dish. Replace the ground beef with a plant-based option. Crumbled tofu or lentils work well. Use the same cooking steps to keep the flavors rich. You can still enjoy the creamy sauce with your choice of pasta. This version keeps the comfort but adds a healthy twist. Cheese adds a lot to this dish. You can use different kinds for unique flavors. Try mozzarella for a mild taste or pepper jack for a spicy kick. Cream cheese can also create a thicker texture. Mixing cheeses gives you a fun blend. Each choice changes the dish, so feel free to experiment. Adding veggies boosts the nutrition of Creamy Beef and Shells. Spinach, mushrooms, or bell peppers fit nicely. You can sauté these with the onions for added flavor. Try adding a cup of frozen peas at the end for color. This way, you make the dish healthier while keeping it tasty. You can store Creamy Beef and Shells in an airtight container. Make sure it cools down first. Keep it in the fridge for up to three days. Label the container with the date. This helps you remember when you made it. To reheat, place the leftovers in a pot. Add a splash of beef broth or cream to prevent drying. Heat it on medium until warm. Stir often to keep it creamy. You can also use the microwave. Just cover it to keep moisture in. Heat in 30-second bursts, stirring in between. You can freeze Creamy Beef and Shells for up to three months. Use a freezer-safe container or bag. Leave some space at the top, as it may expand. Thaw in the fridge overnight before reheating. This keeps the texture nice when you enjoy it later. You can use milk mixed with butter. For each cup of heavy cream, use 3/4 cup milk and 1/4 cup melted butter. This mix gives a creamy texture. You may also try coconut cream for a dairy-free option. It adds a nice flavor too. You can store Creamy Beef and Shells in the fridge for 3-4 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh. If you want to store it longer, freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating. Yes, you can make this recipe gluten-free. Just swap out the shell pasta for gluten-free pasta. There are many good options made from rice or corn. Be sure to check the labels for gluten-free certification. The rest of the recipe works well with gluten-free ingredients. This blog post covered everything you need for Creamy Beef and Shells. We explored the ingredients, from the complete list to tasty substitutions. You learned how to prepare the shell pasta and cook beef with aromatics. I shared tips for a creamy sauce and easy storage methods for leftovers. In the end, you can enjoy this dish however you like. Whether you want it vegetarian or with extra cheese, the options are endless. Happy cooking!$

Indulge in a deliciously creamy beef and shells recipe that your family will love! This easy dish combines ground beef, shell pasta, and a rich cheddar cream sauce that's perfect for any night of the week. With just a few simple ingredients and quick prep time, you can create a comforting meal in no time. Click through for the full recipe and make dinner a hit tonight! Enjoy every creamy bite!

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Ingredients

1 pound ground beef

8 ounces shell pasta

1 medium onion, diced

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, cook the shell pasta according to package instructions until al dente. Drain and set aside.

In the same pot, over medium heat, add the ground beef and cook until browned, breaking it into smaller pieces with a spatula (about 5-7 minutes).

Add the diced onion and minced garlic to the pot with the beef. Cook for an additional 3-4 minutes until the onion is translucent and fragrant.

Pour in the beef broth and bring to a simmer. Let it cook for about 3 minutes to reduce slightly.

Lower the heat, then stir in the heavy cream and Italian seasoning. Mix well until combined.

Gradually add the shredded cheddar cheese, stirring continuously until melted and the sauce is creamy.

Season the mixture with salt and pepper to taste.

Gently fold in the cooked shell pasta until well coated with the creamy beef sauce.

Remove from heat and let it sit for a couple of minutes to thicken a bit.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve individual portions in shallow bowls and sprinkle with freshly chopped parsley for a vibrant touch. A sprinkle of additional cheese on top can also enhance the dish's visual appeal.