Creamy Beef and Shells Skillet

Creamy Beef and Shells Skillet

Miz Helen's Kitchen

Ingredients

1 pound ground chuck

8 (ounces) medium pasta shells

1 medium onion, diced

1 medium green sweet bell pepper, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

3 teaspoons Italian seasoning

2 tablespoons all-purpose flour

2 cups beef stock

1 (15 ounce) can tomato sauce

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

Directions

In a medium sauce pan, cook the shells according to package directions.

Drain and set aside.

In a large deep skillet, brown the ground chuck.

Salt and pepper the meat and stir.

Add the onion, bell pepper, and garlic, then stir well.

Stir in the Italian seasoning and cook until the onion is clear and the pepper is tender.

Stir in the flour and stir until blended.

Gradually stir in the beef stock and tomato sauce.

Bring mixture to a boil, then reduce the heat to simmer and stir occasionally until slightly thickened.

Stir in the pasta and mix well.

Stir in the heavy cream, continue to stir and cook for about 2 minutes.

Stir in cheese until melted about 3 minutes.

Garnish with fresh parsley.

Cover and simmer until time to serve.