@christopherhopkins1: Cheesy Ground Beef Shells in Creamy Cheddar Tomato Sauce Ingredients: 2 lbs ground beef (80/20) 1 lb medium pasta shells 2 tsp salt 1 1/2 tsp coarse black pepper 2 tsp garlic powder 2 tsp onion powder 1 tbsp Italian seasoning 2 tsp smoked paprika 5 tbsp unsalted butter, divided 1 large yellow onion, finely diced 10 cloves garlic, minced 3 tbsp tomato paste 1 can (15 oz) tomato sauce 1 cup beef broth 1 1/4 cups heavy cream 6 oz cream cheese, softened and cubed 2 cups shredded sharp cheddar 1 1/2 cups shredded low-moisture mozzarella 3/4 cup finely grated Parmesan 1 cup reserved starchy pasta water 1 tbsp Worcestershire sauce 1/4 cup chopped fresh parsley Directions: Cook the shells 1 minute short of the package time in salted water. Reserve 1 cup starchy water, then drain. Brown the beef in a large heavy pot over medium-high, breaking it into crumbles and leaving it undisturbed between stirs so dark edges form, about 8 minutes. Season with the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Move to a plate and leave a thin film of fat. Melt 2 tbsp butter and cook the onion 5 minutes until soft. Add the garlic and cook 45 seconds. Stir in the tomato paste and cook 2 minutes until deep brick red, then add the tomato sauce, broth, and Worcestershire and simmer 4 minutes. Add the cream and whisk in the cream cheese until completely smooth. Take the pot off the boil and stir in 1 1/2 cups cheddar and the Parmesan in handfuls until glossy. Fold in the shells and beef, loosening with pasta water a splash at a time until the sauce pools inside every shell. Swirl in the last 3 tbsp butter, scatter the mozzarella and remaining cheddar over the top, and cover 3 minutes until melted and gooey. Spoon into white bowls, drag the extra sauce over the top, and finish with parsley. Cooking Time: 45 minutes | Servings: 6 | Calories: 985

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Saturday 07 November 2026 21:15:39 GMT