Cheesy Beef and Shells
A creamy and cheesy pasta dish that combines tender pasta shells, savory beef, and rich cheese, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound ground beef Opt for lean beef to keep the dish lighter.
- 1 cup uncooked large pasta shells Shells hold onto the cheesy goodness beautifully.
- 2 cups shredded cheddar cheese For that gooey cheesy texture, sharp cheddar works best.
- 1 cup cream cheese Adds richness and creaminess.
- 2 cups beef broth To cook the pasta and enhance flavor.
- 1 can (15 oz) diced tomatoes For a touch of acidity and sweetness.
- 1 teaspoon garlic powder Adds depth to the beef.
- 1 teaspoon onion powder Enhances the savory notes.
- Salt and pepper to taste Essential for seasoning.
Instructions
Preparation
- In a large pot, bring water to a boil and add a pinch of salt.
- Cook 1 cup of pasta shells according to the package instructions, typically around 10-12 minutes. Drain and set aside.
Cooking
- In a large skillet, heat over medium-high heat.
- Add 1 pound of ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- To the browned beef, add 1 cup of cream cheese, 2 cups of beef broth, 1 can of diced tomatoes, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Stir until the cream cheese is fully melted and everything is well combined, creating a creamy sauce.
Combining
- Gently fold in the cooked pasta shells and 2 cups of shredded cheddar cheese.
- Mix until the shells are coated in the cheesy beef mixture.
Baking
- Transfer the mixture to a greased baking dish.
- Optional: Top with additional cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden on top.
Notes
You can replace half of the ground beef with cooked lentils to increase fiber content. Use low-fat cheese and cream cheese for a lighter dish. Incorporate veggies like spinach or bell peppers to enhance nutritional value.