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Creamy Garlic Beef Pasta Shells
40 minServes 4Nutri-Score C€€
C
40 min
40 minCreamy Garlic Beef Pasta Shells
what you need
Ingredients
medium pasta shellsGrains225 g
lean beef (diced)Meat450 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce2 pieces
heavy creamDairy240 ml
beef brothPantry240 ml- cheddar cheese (shredded)Dairy100 g
olive oilPantry15 ml
paprikaSpices3 g
saltSpices3 g
black pepperSpices1 g
fresh parsley (chopped)Produce10 g
per serving
Nutrition
459kcal
- Carbs
- 26 g
- Proteins
- 30 g
- Fat
- 26 g
what you’ll use
Tools
Stockpot- Sauté pan
Colander
step by step
Method
- Step 1
Cook the pasta
- Boil the pasta shells in salted water until al dente.
- Drain and set aside.
- Step 2
Sauté the aromatics
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and garlic and sauté until the onion is translucent.
- Step 3
Brown the beef
- Add the beef to the skillet, breaking it up with a spoon.
- Cook until browned and no longer pink.
- Stir in the paprika, salt and pepper.
- Step 4
Make the creamy sauce
- Pour in the beef broth and heavy cream and bring to a simmer.
- Reduce the heat and simmer until the sauce thickens.
- Step 5
Combine and finish
- Add the cooked pasta shells to the skillet and stir until well coated.
- Remove from the heat and stir in the cheddar cheese until melted.
- Garnish with the chopped parsley before serving.