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Ingredients
8 Ounces medium pasta shells
1 Tablespoon olive oil
1 Pound ground beef
1/2 Medium sweet onion, diced
8 Ounces mushrooms, chopped
2 Garlic cloves, minced
2 Teaspoons Italian seasoning
2 Tablespoons all-purpose flour
2 Cups beef stock
1 (15 oz) Can tomato sauce
3/4 Cup heavy cream
Kosher salt & freshly ground black pepper, to taste
6 Ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3 - 5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Add onion to the skillet, and cook, stirring frequently, until translucent, about 2 - 3 minutes, stir in garlic and Italian seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6 - 8 minutes.
Stir in pasta, beef and heavy cream until heated through, about 1 - 2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
Serve immediately.