OFN Staff Favorite
Ingredients:
• 1 Tbsp olive oil
• 1 pound lean ground beef
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion power
• 2 C beef broth
• 8 ounces dry pasta shells
• 1 can (15-ounce) tomato sauce
• 8 ounces sharp white cheddar cheese, shredded (about 2 cups)
• 1/2 C heavy cream or half-and-half
Directions:
Heat olive oil in a large skillet over medium heat until shimmering. Add ground beef and cook until cooked through and browned. Season with kosher salt, garlic powder and onion powder; about 1 minute. Stir in broth, dried pasta shells and tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. Remove from heat and stir in heavy cream or half-and-half and shredded sharp white cheddar until the cheese is melted.
