Beefy Pasta Shells

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PREP: 5 minutes

COOK: 20 minutes

Egg-Free, Nut-Free


1 lb
small dried pasta shells
1 tbsp
1 lb
lean ground beef
yellow onion, diced
garlic cloves, minced
1 tbsp Italian seasoning
2 tbsp
all-purpose flour
2 cups
beef broth
2 cups
tomato sauce
1/2 cup
1 cup
shredded cheddar cheese
Salt and pepper to taste


In a large pot of boiling water, cook the pasta according to the package directions.

While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the ground beef, and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 minutes. Stir in the onion, garlic, and Italian seasoning. Cook, stirring often, until the onions begin to soften, about 2 to 3 minutes. Add the flour, and cook, stirring for another minute. Stir in the beef broth, tomato sauce, and cream. Bring the mixture to a boil and reduce the heat to medium-low. Continue to cook, stirring occasioanlly, until the sauce begins to reduce, about 8 to 10 minutes.

Stir in the cheddar cheese and cooked pasta.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)650
Total Fat (g)26
Saturated fat (g)10
Cholesterol (mg)90
Sodium (mg)980
Total Carbohydrate (g)71
Dietary Fiber (g)3
Total Sugars (g)8
Added Sugars (g)1
Protein (g)35
Calcium (mg)226
Iron (mg)5
Potassium (mg)793