Plat
High-Protein Creamy Beef Shells
40 minPour 4Nutri-Score C€€
C
40 min
40 minHigh-Protein Creamy Beef Shells
ce qu’il vous faut
Ingrédients
conchiglie shells (dried)Céréales300 g
olive oilÉpicerie15 ml
yellow onion (finely chopped)Fruits et légumes1 morceau
saltÉpices5 g
black pepper (ground)Épices2 g
Italian seasoningÉpices5 g- chili flakesÉpices2 g
- smoked paprikaÉpices3 g
ground beef (lean)Viandes500 g
tomato pasteÉpicerie30 g
garlic (cloves, minced)Fruits et légumes3 morceaux
cottage cheeseProduits laitiers250 g
milkProduits laitiers120 ml
beef brothÉpicerie200 ml
low-fat cheddar (grated)Produits laitiers100 g
chives (chopped)Fruits et légumes10 g
par portion
Nutrition
639kcal
- Glucides
- 63 g
- Protéines
- 44 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the conchiglie shells until al dente, then drain and set aside.
- Étape 2
Brown the beef
- Heat the olive oil in a large pan over medium-high heat and soften the chopped onion.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Season with salt, pepper, Italian seasoning, chili flakes and smoked paprika.
- Étape 3
Build the sauce
- Stir in the tomato paste and minced garlic and cook for a minute until fragrant.
- Pour in the beef broth and let it reduce slightly.
- Étape 4
Make it creamy
- Blend the cottage cheese with the milk until smooth.
- Lower the heat and stir the cottage cheese mixture into the pan.
- Add the grated cheddar and stir until melted and creamy.
- Étape 5
Combine and serve
- Add the cooked shells to the pan and toss so the beef fills the shells.
- Sprinkle with chopped chives and serve hot.
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