Recipe Background
When we'd go stay at our grandma's house, she'd make us her special Grammy's Beefy Shells for lunch. It's perfectly comforting and surprisingly easy, which when paired up makes the best meal for our time together. We have such fond memories devouring the fun pasta shells soaked in the creamy tomato sauce. The savory beef was just enough fuel to give us the energy for all the afternoon adventures that were ahead of us. So, if you're looking for a little taste of childhood, make Grammy's Beefy Shells!
When we'd go stay at our grandma's house, she'd make us her special Grammy's Beefy Shells for lunch. It's perfectly comforting and surprisingly easy, which when paired up makes the best meal for our time together. We have such fond memories devouring the fun pasta shells soaked in the creamy tomato sauce. The savory beef was just enough fuel to give us the energy for all the afternoon adventures that were ahead of us. So, if you're looking for a little taste of childhood, make Grammy's Beefy Shells!
Ingredients
- 8 ounces medium shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion diced
- 2 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- kosher salt to taste
- freshly ground black pepper to taste
- 1 1/2 cups extra-sharp cheddar cheese shredded
- chives to taste, chopped, for garnish
Directions
- In a large pot of salted, boiling water, cook the shells to al dente, according to the package directions. Drain the shells.
- In a large cast-iron skillet over medium heat, add the oil.
- Add the beef to the heated oil and cook, while crumbling, until it is no longer pink, about 3-5 minutes.
- Drain the excess grease, then place the cooked beef in a bowl.
- In the same skillet over medium heat, add the onions and cook, stirring frequently, until they are translucent, about 2-3 minutes.
- Stir the garlic and the Italian seasoning into the onions and cook until they are fragrant, about 1 minute.
- Whisk the flour into the onion mixture until it is lightly browned, about 1 minute.
- Gradually whisk the beef stock and the tomato sauce into the onion mixture and bring it to a boil.
- Reduce the heat and simmer the sauce mixture, stirring occasionally, until it is reduced and slightly thickened, about 6-8 minutes.
- Stir the cooked shells, the cooked beef, and the heavy cream into the sauce and cook until heated through, about 1-2 minutes.
- Taste the pasta mixture and season with the salt and the pepper, as needed. Stir to combine.
- Stir the cheese into the pasta mixture until it is melted, about 2 minutes.
- Serve the pasta mixture garnished with the chives.
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