Creamy Beef and Shells (Print Version)
# Ingredients:
→ Main Ingredients
01 -
400 g medium pasta shells, uncooked
02 -
2 tablespoons cooking oil
03 -
1 cup yellow onion, finely chopped
04 -
2 teaspoons garlic, minced
05 -
450 g ground beef
06 -
160 g tomato paste
07 -
240 ml beef stock
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon paprika
11 -
120 ml heavy cream
12 -
100 g cheddar cheese, shredded
13 -
Salt, to taste
14 -
Black pepper, to taste
→ To Serve
15 -
Chopped fresh or dried parsley, for garnish
# Instructions:
01 -
Prepare the pasta shells in a large pot of salted boiling water, following package instructions until al dente. Drain using a colander and set aside.
02 -
Heat cooking oil in a large non-stick skillet over medium-high heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, approximately 1 minute.
03 -
Add ground beef to the skillet and break apart with a wooden spoon. Cook until thoroughly browned and no pink remains, about 4 minutes. Season lightly with salt and pepper.
04 -
Reduce heat to medium-low. Stir in tomato paste, beef stock, Dijon mustard, Italian seasoning, and paprika. Mix well and simmer until a thick sauce forms, 2–3 minutes.
05 -
Fold in heavy cream and shredded cheddar cheese. Stir continuously until cheese is melted and sauce is smooth and creamy.
06 -
Add cooked pasta shells to the sauce, stirring gently until evenly coated. Taste and adjust seasoning with salt and black pepper as needed. Garnish with fresh or dried parsley and serve immediately.
# Notes:
01 -
For enhanced flavour, use freshly grated cheddar and freshly ground black pepper.