Creamy Beef and Shells

Ingredients

• 1 lb. ground beef (85% lean)
• Salt/Pepper
• 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)
• 1 tablespoon 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

1. 1

   Shred the cheese and measure out all ingredients prior to beginning. Begin heating the pasta water for boiling.

2. 2

   Season the ground beef with salt/pepper. Preheat a large skillet over medium-high heat and add the beef. Cook and crumble it for 4 minutes. Add the onions and cook for 5 more minutes, or until the onions are softened and the beef is cooked through. Drain grease.

3. 3

   Add minced garlic and cook for 1 minute.

4. 4

   Add hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes, and flour. Cook for 1-2 minutes.

5. 5

   Add the beef broth and use a silicone spatula to ‘clean’ the bottom of the skillet.

6. 6

   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 salt to the boiling water.)

7. 7

   Decrease heat to low. Stir in the half and half. Remove from heat and gradually stir in the shredded cheese until well-combined.

8. 8

   Add the drained pasta and stir to combine. Garnish with fresh parsley and serve with garlic bread with cheese and freshly grated Parmesan cheese.