Easy Creamy Beef and Shells

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 481 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Cholesterol: 91 mg
• Sodium: 687 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 34 g