Tuscan Parmesan Creamy Shells

by Tina DeRosa March 21, 2020

All that herbaceous cheesy cream sauce and all that pasta, just collecting that creaminess with hearty beef and comforting heavenly goodness.

8 ounces medium pasta shells

1 tablespoon Redstone Tuscan Herb Olive Oil

1 pound ground beef

1/2 medium sweet onion, diced

1 teaspoon Redstone I LOVE Garlic spice blend

1 1/2 teaspoons Redstone Tuscan Sun spice blend

1 teaspoon Redstone Parmesan Pesto spice blend

2 tablespoons all-purpose flour

2 cups beef stock

1 (15-ounce) can tomato sauce

3/4 cup heavy cream

salt and freshly ground black pepper, to taste

6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.

Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in Redstone spice blends until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.

Serve immediately.

Dinner

Tuscan Parmesan Creamy Shells

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