One-Pot Creamy Beef and Shells

Instructions

1. In a large pot or Dutch oven over medium heat, brown the ground beef. Drain any excess fat.
2. Add the onion, garlic, and red bell pepper. Cook for about 5 minutes, until softened.
3. Pour in the beef broth and crushed tomatoes. Stir well.
4. Add oregano, basil, salt, and pepper. Stir.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
6. Stir in the heavy cream and shell pasta, ensuring the pasta is submerged.
7. Cover and simmer for another 10-12 minutes, or until the pasta is cooked al dente.
8. Taste and adjust seasoning.
9. Serve hot, garnished with fresh parsley (optional).

Keto/Low-Carb Variations

For a keto or low-carb version:

• Substitute zucchini noodles or cauliflower rice for the pasta.
• Use almond milk or coconut milk instead of heavy cream.
• Add spinach or broccoli for extra nutrients.
• Adjust seasonings to your preference.

Tips & Tricks

• Brown the beef thoroughly for richer flavor.
• Add your favorite vegetables!
• For a spicier dish, add a pinch of red pepper flakes.
• Leftovers can be refrigerated for up to 3 days.

FAQs

Q: Can I use ground turkey?

A: Yes! It will be leaner; adjust cooking time as needed.

Q: Can I freeze leftovers?

A: Yes, for up to 3 months. Thaw and reheat before serving.

Q: Can I use fresh tomatoes?

A: Absolutely! Blanch, peel, and dice them before adding.