Creamy and Savory Baked Shells with Beef

Ingredients:

1 lb (450 g) ground beef

1 small onion, diced

2 cloves garlic, minced

2 cups (500 ml) our San Remo beef bouillon cube broth

1 cup (240 ml) heavy cream

1 can (14.5 oz) San Remo diced tomatoes. Maybe fire roasted even!

2 cups (200 g) shell pasta (Conchiglie 42)

1 cup (100 g) shredded cheddar cheese

1 tablespoon San Remo extra virgin olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley for garnish (optional)

Directions:

Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent.

Add ground beef to the skillet, cooking until browned. Drain any excess fat.

Stir in beef broth, heavy cream, diced tomatoes, dried basil, and dried oregano. Bring the mixture to a simmer.

Add shell pasta to the skillet, stirring to combine. Cover and cook for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened.

Stir in shredded cheddar cheese until melted and well incorporated. Season with salt and pepper to taste.

Garnish with fresh parsley if desired and serve warm.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 620 kcal | Servings: 4 servings