Creamy Beef & Pasta Shells

Here’s another great versatile pasta dish I adapted from a recipe a friend gave me. It works well with beef, chicken or, if you prefer, tinned tuna (well drained).

INGREDIENTS:

  • 8 ounces pasta shells
  • 1 tbsp olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Oregano
  • 2 tbsp all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

METHOD:

  1. In a large pot of boiling water, cook pasta according to package instructions; 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, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
  3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
  7. Serve immediately.

SERVES: 4 — 6