Creamy Beef and Shells

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Italian Seasoning

  McCormick

  1 ½ tsp or 2g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Tomato sauce

  Canned

  1 cup or 245g

• Tomato sauce

  No salt added

  1 ¾ cup or 429g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. Cook the pasta according to the package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart as it cooks. Drain excess fat and set aside.
3. In the same skillet, add the onion and cook, stirring frequently, until translucent, about 2-3 minutes. Add garlic and Italian seasoning, cooking until fragrant, about 1 minute.
4. Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in beef broth and tomato sauce, bring to a boil, then reduce heat and simmer until slightly thickened, about 6-8 minutes.
5. Add the cooked pasta, beef, and heavy cream to the skillet, stirring until heated through, about 1-2 minutes. Season with salt and pepper to taste.
6. Stir in the cheese until melted, about 2 minutes. Serve immediately.

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