Creamy Beef and Shells

Prep time: 10 mins | Cook time: 20 mins | Servings: 4–6

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Ingredients

• The Protein: 1 lb ground beef.
• The Pasta: 12 oz medium pasta shells.
• The Sauce Base: * 1 can (15 oz) diced tomatoes or tomato sauce.
  • 2 cups beef broth (to cook the pasta directly in the pan).
• The Creamy Element: 1/2 cup heavy cream or sour cream.
• The Flavor:
  • 1 tsp garlic powder and 1 tsp onion powder.
  • 1 tsp Italian seasoning.
  • Salt and black pepper to taste.
• Garnish: Fresh chopped parsley.

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Instructions

1. Brown the Beef: In a large skillet or deep pot over medium-high heat, cook the ground beef until fully browned. Drain any excess grease.
2. Season: Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper.
3. Simmer Liquids: Add the diced tomatoes and beef broth to the skillet. Bring the mixture to a gentle boil.
4. Cook Pasta: Stir in the dry pasta shells. Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
5. Make it Creamy: Stir in the heavy cream or sour cream until the sauce is smooth, glossy, and well-distributed.
6. Finish: Top with a sprinkle of fresh parsley. Serve immediately while the shells are perfectly coated in the savory sauce.