Cheesy Beef and Shells
An easy, cheesy skillet dinner with seasoned ground beef and pasta shells in a creamy cheddar cheese sauce.
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef (I like ground sirloin)
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon dry mustard
- ¼ teaspoon Kosher salt (I use Diamond Crystal)
- ⅛ teaspoon red pepper flakes (just a pinch, more or less to taste)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons flour
- 2 cups beef stock
- 1 (15-oz.) can fire roasted crushed tomatoes
- ½ cup heavy cream
- 2 tablespoons sour cream, room temp
- 2 cups grated extra sharp/sharp cheddar cheese
- Grated parmesan cheese for serving (optional)
Directions
- 1
Bring a large pot of water to a boil, add a generous few pinches of salt and cook pasta shells according to package instructions, about 11 minutes. Drain and set aside.
- 2
Meanwhile, heat olive oil in large skillet over medium-high heat. Add ground beef and brown, stir and crumble about 4 or 5 minutes. Add onion to the beef and cook another 2 to 3 minutes until onions are translucent.
- 3
Stir in garlic, Italian seasoning, dry mustard, crushed red pepper, salt and Worcestershire and continue cooking until fragrant, about 1 minute.
- 4
Sprinkle with flour, stir to incorporate and cook off the flour taste, 1 to 2 minutes.
- 5
Gradually whisk in the beef broth and crushed tomatoes, bring to a boil. Reduce heat to a simmer and stir occasionally until slightly reduced and starting to thicken, about 7 or 8 minutes.
- 6
Add the cooked pasta shells to the skillet, stir in heavy cream and sour cream and heat through, about 2 minutes. Season with kosher salt and pepper.
- 7
Add the grated cheese and stir to combine and melt, about 2 more minutes.
- 8
Serve immediately, or let rest 5 minutes or so off heat to thicken more. Sprinkle with grated parmesan, if desired.