Creamy Beef and Shells
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 5 servings 1x
- 8 oz uncooked pasta (about 1/2 of a box – we used shells, but any pasta will work)
- 1 pound ground beef
- 15 oz can tomato sauce
- 4 oz cream cheese
- 1 cup cheddar cheese, grated
- Bring a pot of salted water (it should taste like the ocean) to a boil. When boiling, add your pasta
- Meanwhile, add your ground beef to a large skillet over medium high heat with some olive oil. Season with salt and pepper and cook until well browned
- Lower the heat to medium and stir in your tomato sauce. Season to taste and let simmer until the pasta is done cooking
- When the pasta is done, drain it in a colander and set aside
- Remove the meat + sauce from the heat and let cool for a minute or two. Stir in your cream cheese and cheddar
- Season to taste with salt and pepper and stir in your cooked pasta. Serve!
Nutrition
- Serving Size: 1 packed cup
- Calories: 512
- Sugar: 6 g
- Sodium: 767 mg
- Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 106 mg