Cheesy shells and beef

 

Ingredients

• ▢ 1 lb. ground beef, 85% lean
• ▢ 1 small diced yellow onion, can sub 1 tsp onion powder
• ▢ 3 cloves minced garlic, can sub ½ tsp garlic powder
• ▢ 1 teaspoon hot sauce
• ▢ 1 Tablespoon Worcestershire Sauce
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon mustard powder
• ▢ 1 pinch red pepper flakes, optional
• ▢ 3 Tablespoons flour, optional-helps thicken the sauce
• ▢ 1 cup beef broth
• ▢ 16 oz. tomato sauce
• ▢ 1 Tablespoon tomato paste
• ▢ 1 Tablespoon cream cheese, softened
• ▢ ½ cups half and half
• ▢ 1 ½ cups shredded cheddar cheese
• ▢ ½ pound medium shell pasta
• ▢ Fresh parsley, to garnish
• ▢ Grated Parmesan cheese, for serving.

Instructions

• Shred the cheese and measure out all ingredients prior to beginning. Begin heating the pasta water for boiling.
• Cook and crumble the ground beef over medium-high heat. Add onions halfway through and cook until softened. Drain any grease.
• Add minced garlic and cook for 1 minute.
• Add 1 tsp hot sauce, 1 TBS Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp mustard powder, 1 pinch of red pepper flakes, and 3 TBS flour. Cook for one minute.
• Add the beef broth and use a silicone spatula to ‘clean’ the bottom of the pot.
• Add the tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer while you boil the shells for 7-8 minutes or as instructed on package. (Optional, add a few teaspoons of kosher salt to the boiling water.)
• Decrease heat to low. Stir in the half and half. Remove from heat and gradually stir in the shredded cheese until well-combined.
• Add the drained pasta shells and stir to combine. Garnish with fresh parsley and serve with cheesy garlic bread and freshly grated Parmesan cheese.