Description
A comforting and creamy beef and pasta dish featuring tender shells tossed in a savory tomato-based cream sauce with ground beef, garlic, and a hint of chili powder. Ready in just 30 minutes, it’s perfect for a quick and satisfying weeknight meal.
Ingredients
Pasta
- 8 ounces medium uncooked shells
Beef Mixture
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 (14 ounce) can tomato sauce or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy/whipping cream
- Salt & pepper, to taste
Instructions
- Cook pasta: Boil water in a large pot and cook the medium-sized shells al dente according to the package directions. Drain and set aside.
- Sauté onions: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, allowing it to soften and brown slightly for additional flavor.
- Brown ground beef: Add the ground beef to the skillet with onions and cook for about 5 minutes, breaking the meat apart with a spoon until browned. If there is excess fat, spoon most of it out to avoid greasiness.
- Add garlic and spices: Stir in minced garlic and chili powder into the beef mixture. Cook briefly until fragrant, about 1 minute.
- Simmer sauce: Pour in the tomato sauce and beef broth, stirring well. Reduce heat to maintain a gentle simmer and cook for 4 to 5 minutes until the sauce reduces slightly but remains moist.
- Finish with cream: Stir in the heavy cream and season with salt and pepper to taste. Allow the cream to warm through, creating a rich and creamy sauce.
- Toss pasta and serve: Combine the cooked pasta shells with the creamy beef sauce in the skillet or a serving bowl. Toss well to coat evenly and serve immediately while hot.
Notes
- Use lean ground beef to reduce excess fat and grease.
- For a spicier kick, increase chili powder or add a pinch of red pepper flakes.
- Heavy cream can be substituted with half-and-half for a lighter version.
- Be careful not to overcook the pasta; al dente provides the best texture.
- Serve with grated Parmesan cheese or fresh herbs like parsley for added flavor.
