Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound lean ground beef, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour in the beef broth and add the can of undrained diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Stir in the uncooked shell pasta.4 cups beef broth, 1 (15 ounce) can diced tomatoes, 1 cup uncooked medium shell pasta
- Reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. Ensure the liquid is absorbed and the pasta is cooked through.
- Once the pasta is cooked and most of the liquid has been absorbed, stir in the heavy cream and shredded Parmesan cheese. Continue stirring until the sauce is smooth and creamy, and the cheese has melted. If the sauce seems too thick, you can add a splash more beef broth or water until it reaches your desired consistency.½ cup heavy cream, ½ cup shredded Parmesan cheese
- Taste and adjust seasoning if needed. Serve the Creamy Beef and Shells hot, garnished with fresh chopped parsley and extra Parmesan cheese, if desired.fresh parsley, ½ cup shredded Parmesan cheese
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.