Pasta Shells with Ground Beef
Medium pasta shells tossed with browned ground beef in a creamy tomato sauce with onion, garlic and chili powder. A 30-minute skillet dinner.
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Ingredients
- 8 ounces medium pasta shells uncooked
- 1 tablespoon olive oil
- 1/2 onion medium, chopped
- 1 pound ground beef lean
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 can tomato sauce 14 ounces; or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy cream
- salt and black pepper to taste
Instructions
- Bring a pot of water to a boil and cook the medium shells until al dente, according to the package directions. Drain.
- Meanwhile, heat the olive oil in a skillet over medium heat. Cook the onion for 5 minutes. Add the ground beef, breaking it up with a spoon, and cook for about 5 minutes, until browned and the beef reaches 160°F on a food thermometer. Spoon out most of the excess fat if there is a lot.
- Stir in the garlic and chili powder, then add the tomato sauce and beef broth. Reduce the heat to a gentle simmer and cook for about 4 to 5 minutes. Let the sauce reduce slightly, but do not let it cook dry.
- Stir in the cream and season with salt and black pepper to taste. Once the cream is warmed through, toss the drained shells with the sauce and serve immediately.
Notes
Salt and pepper are to taste and are not counted in the nutrition. Use medium shells, not jumbo. Do not let the sauce cook dry.
Nutrition
Serving: 1servingCalories: 571kcalCarbohydrates: 50.5gProtein: 30.7gFat: 27gSodium: 159mgFiber: 3.8gSugar: 5.9g