Imported from Instagram

Cheesy Beef Shells

Name: Cheesy Beef Shells
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20 recommended; any fat percentage works); 0.5 white or yellow onion (diced); 3 tbsp tomato paste; 0.5 tbsp garlic powder; 0.5 tbsp Italian seasoning; 0.5 tbsp paprika; 1 tsp salt (more to taste); 2 cup beef broth; 1 cup heavy cream; 8 oz uncooked shell pasta; 2 cup Mexican blend cheese; parsley (for garnish; amount not specified)

Recipe by Caterina Cosentino | Easy, Quick & Family Recipes @thecookingmawma · Instagram

Imported by Jordan Morrissey on SeeMeCook

A one-pan comfort-food pasta made with seasoned ground beef, tender shell pasta, a creamy tomato sauce, and melted Mexican blend cheese. It comes together in about 30 minutes with minimal cleanup.

4 servings30 minAmerican

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Ingredients

1 lb ground beef (80/20 recommended; any fat percentage works)
0.5 white or yellow onion (diced)
3 tbsp tomato paste
0.5 tbsp garlic powder
0.5 tbsp Italian seasoning
0.5 tbsp paprika
1 tsp salt (more to taste)
2 cup beef broth
1 cup heavy cream
8 oz uncooked shell pasta
2 cup Mexican blend cheese
parsley (for garnish; amount not specified)

Steps

1
Heat a large, deep pan over medium heat. Add the ground beef, diced onion, and 1 teaspoon salt. Brown the beef, breaking it up as it cooks, until no longer pink and the onion is softened. Drain excess fat if desired, especially when using 80/20 beef.
2
Add the tomato paste to the browned beef and cook it down for 3–4 minutes, stirring, before mixing it fully into the beef.
3
Add the garlic powder, Italian seasoning, and paprika. Mix thoroughly so the seasonings coat the beef.
4
Pour in the beef broth and heavy cream. Increase the heat to medium-high and bring the mixture to a boil.
5
Once the liquid is boiling, add the uncooked shell pasta. Reduce the heat to medium.
6
Cook the shells for 14–15 minutes, stirring often so they do not stick to the bottom of the pan. Continue until the pasta is al dente.
7
Once the pasta is al dente, turn off the heat. Add the Mexican blend cheese and mix until melted and incorporated into the sauce.
8
Top with parsley and serve immediately.

Notes

The source recommends stirring often because the shells cook directly in the sauce. If the sauce tightens before the pasta is al dente, add a splash of additional broth. Leftovers keep for 3–4 days and reheat well with a splash of milk. Ground turkey or chicken can be substituted; the source suggests increasing the seasoning and optionally adding Worcestershire or soy sauce for more savory depth. Half-and-half and penne are also mentioned as substitutions. The structured recipe does not specify a pan size or exact doneness cue beyond al dente.