One-Pot Creamy Beef and Shells

Feb 20

This has the appearance of a “boxed” creamy shells dish, but it’s so much better and it’s higher in protein. It’s also a little unexpected because it looks Italian but there’s a secret ingredient that gives it a different flare. You’ll love it and want to go back for seconds.

This makes about 6 servings.

NOTES You could totally just do regular cheeses instead of adding the cottage cheese if you don’t like it.

*If you want to watch the video of this being made, this recipe starts at the 0:12 mark.

Better than boxed and ready in under 30 minutes!

Ingredients

1 lb lean ground beef
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp smoked paprika (gives it great color & smokiness)
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
2 cups low-sodium beef broth
1 (8oz) can tomato sauce
8 oz medium pasta shells
1 cup cottage cheese, blended until smooth
1 cup sharp cheddar cheese, shredded
parsley for garnish

Here’s how to make it

Heat Dutch oven over med-high heat. Add ground beef and onion. Crumble beef while it cooks and once the ground beef is fully cooked, drain if necessary.
Stir in garlic, smoked paprika, onion and garlic powders. Toast the spices for about 30 seconds.
Pour in beef broth, tomato sauce, and dry pasta. Stir well. Bring to a boil, then lower the heat to low and put the lid on. Allow to simmer for 10-12 minutes (or until the pasta is tender and most of the liquid is absorbed).
While the pasta cooks, blend cottage cheese until no more curds are left. Add a little splash of milk if it isn’t creamy enough for your liking.
When pasta is done, turn off the heat and add blended cottage cheese and cheddar cheese. Stir until it’s all melted.
Top with parsley and enjoy!