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High-Protein Creamy Tomato Beef Shells
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High-Protein Creamy Tomato Beef Shells

40 minPorcje: 4Nutri-Score C€€
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Składniki

4 osoby
  • conchiglie shells (dried)Produkty zbożowe250 g
  • olive oil (for frying)Spiżarnia15 ml
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • salt (to taste)Przyprawy3 g
  • black pepper (to taste)Przyprawy2 g
  • Italian seasoningPrzyprawy5 g
  • chili flakesPrzyprawy2 g
  • smoked paprikaPrzyprawy3 g
  • ground beef (lean)Mięso500 g
  • tomato pasteSpiżarnia40 g
  • garlic (minced)Warzywa i owoce3 kawałki
  • cottage cheeseNabiał200 g
  • milkNabiał150 ml
  • beef brothSpiżarnia400 ml
  • low-fat cheddar (grated)Nabiał80 g
  • chives (chopped)Warzywa i owoce10 g

na porcję

Wartości odżywcze

541kcal

Węglowodany
51 g
Białko
36 g
Tłuszcz
21 g
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Przybory

  • Patelnia
  • Miska
  • Tarka

krok po kroku

Przygotowanie

  1. Sauté the onion

    • Heat the olive oil in a large frying pan over medium heat.
    • Add the chopped onion and cook until soft and translucent.
    Krok 1
  2. Brown the beef

    • Add the ground beef and break it up with a spoon.
    • Season with salt, black pepper, Italian seasoning, chili flakes and smoked paprika.
    • Cook until the beef is browned all over.
    Krok 2
  3. Build the sauce

    • Stir in the tomato paste and minced garlic and cook briefly until fragrant.
    • Pour in the beef broth and milk and stir well.
    Krok 3
  4. Cook the shells in the sauce

    • Add the conchiglie shells to the pan and stir so they are covered in sauce.
    • Simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened.
    Krok 4
  5. Make it creamy

    • Lower the heat and stir in the cottage cheese and grated cheddar until melted and creamy.
    • Taste and adjust the seasoning.
    Krok 5
  6. Serve

    • Divide between plates and scatter over the chopped chives.
    Krok 6