Cheesy Beef and Shells
Cheesy Beef and Shells
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 pound ground beef, 80/20 lean
- 1 tablespoon seasoning blend, such as Italian seasoning or a blend of garlic powder, onion powder, and paprika
- 1 1/2 cups medium shell pasta, dry
- 2 cups beef broth
- 15 ounces tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup milk, whole or 2%
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min
- 2
Add the ground beef to the skillet with the softened onions. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 3
Stir in the seasoning blend, salt, and black pepper. Cook for 1 minute more, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Add the dry medium shell pasta, beef broth, and tomato sauce to the skillet. Stir well to combine all ingredients, ensuring the pasta is mostly submerged in the liquid.
⏱️ 2 min
- 5
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 10 min
- 6
Remove the lid. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and milk. Continue stirring until the cheeses are completely melted and a creamy sauce forms.
⏱️ 3 min
- 7
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef and Shells
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 pound ground beef, 80/20 lean
- 1 tablespoon seasoning blend, such as Italian seasoning or a blend of garlic powder, onion powder, and paprika
- 1 1/2 cups medium shell pasta, dry
- 2 cups beef broth
- 15 ounces tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup milk, whole or 2%
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min - 2
Add the ground beef to the skillet with the softened onions. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 3
Stir in the seasoning blend, salt, and black pepper. Cook for 1 minute more, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Add the dry medium shell pasta, beef broth, and tomato sauce to the skillet. Stir well to combine all ingredients, ensuring the pasta is mostly submerged in the liquid.
⏱️ 2 min - 5
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 10 min - 6
Remove the lid. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and milk. Continue stirring until the cheeses are completely melted and a creamy sauce forms.
⏱️ 3 min - 7
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
⏱️ 1 min