This is one of my son’s favorites. It’s similar to taco pasta but we made that one so much we needed a variation.
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
INSTRUCTIONS
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a 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 garlic to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir Italian seasoning and cook 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
CROCKPOT INSTRUCTIONS (my modification)
- Prepare as listed above through the fifth instruction.
- Put the prepared beef in the crockpot, add beef stock and tomato sauce.
- Stir well, cook on low for 4-5 hours.
- 1 hour before cooking is done, add the cream and cheese, stir well.
- 30 minutes before add the cooked pasta, stir well.
Original recipe from Damn Delicious
Helene's Home 