Easy Creamy Beef and Shells

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

8 ounces medium uncooked shells

1 tablespoon olive oil

1/2 medium onion (chopped)

1 pound lean ground beef

3 cloves garlic (minced)

1 teaspoon chili powder

1 (14 ounce) can tomato sauce or crushed tomatoes

1/3 cup beef broth

1/4 cup heavy/whipping cream

Salt & pepper (to taste)

Wskazówki

Boil water for your pasta and cook it al dente according to package directions.

Meanwhile, in a skillet, sauté the onion in the olive oil for 5 minutes over medium heat (ok if it browns a little).

Add the beef to the pan and cook it until it's browned, breaking it up with your spoon as you go along (about 5 minutes). If there's a lot of excess fat, spoon most of it out.

Stir in the garlic and chili powder, then add the tomato sauce and beef broth. Give it a good stir and cook it for 4-5 minutes or so (reduce the heat so it's gently simmering). The sauce should reduce a bit, but don't let it go dry.

Stir in the cream and season with salt & pepper as needed. Let the cream warm through and then toss with the drained pasta shells. Serve immediately.

Wartości Odżywcze

• Kalorie: 481 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 7 g
• Cholesterol: 91 mg
• Sód: 687 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 6 g
• Białko: 34 g