Creamy Beef and Shells

I loved this quick and easy recipe.  It all cooks in one pot, so no boiling the pasta separately.  You just have to steam some frozen veggies while this is cooking.  I made it three times. The last time, I left out the beef to make it meatless.  It was still really good and even easier.  It's good both ways. 

Note: Made this again 2/23 and it wasn't enough for us- lol- and we just have 4 people at home now. Next time, I want to try doubling it. I plan on leaving the meat, salt and cheese amount the same, as I think a regular batch has plenty of those three things. I will come back and report when I try it! 

Creamy Beef and Shells
adapted from the Kitchn

1 tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion power
2 cups low-sodium beef broth
8 ounces dried pasta shells
1 (15-ounce) can tomato sauce
7-8 ounces sharp white cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream, half-and-half, OR whole milk

1.  Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.

2.  Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. (If pasta is still undercooked and the liquid has evaporated, add some more broth or water.)  Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups). Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and the cheddar until the cheese is melted.

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