The Kitchn: You should make creamy beef and shells for dinner ASAP
1 teaspoon onion power
2 cups beef broth
8 ounces dried pasta shells
1 (15-ounce) can tomato sauce
8 ounces sharp white cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with salt, garlic powder and onion powder, and cook until fragrant, about 1 minute more.
2. Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups).
3. Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and 2 cups shredded sharp white cheddar until the cheese is melted.
Recipe notes: Leftovers can be refrigerated in an airtight container up to four days.
(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
