Creamy Tomato Shell Pasta with Ground Beef

Recipe from Essen Recipes - https://youtu.be/afM7gVxT-Q8?si=jww9g6_824ctJ8MA

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan of water to a boil, then add 1 teaspoon of salt and 1 tablespoon of olive oil. Add the conchiglie pasta and cook al dente according to the package instructions. Drain and set aside.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and fry for 4–5 minutes, until fragrant. Add the ground beef and cook for about 8 minutes, breaking it apart with a spatula as it browns. Spoon away any excess fat if there’s a lot of it.

Step 3

Stir in the tomato paste, Dijon mustard, and Italian seasoning until evenly combined. Add the tomato sauce, mix well, and let simmer for 4–5 minutes.

Step 4

Pour in the whipped cream and cook for another 3 minutes, stirring gently until the sauce thickens and turns creamy.

Step 5

Add the cooked pasta to the sauce and toss until every shell is coated.

Step 6

Garnish with fresh basil and a generous sprinkle of Parmigiano-Reggiano cheese before serving.