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Tuscan Parmesan Creamy Shells

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.




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