Creamy Beef and Shells

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

12 ounces medium pasta shells

1 pound lean ground beef (I used 90% lean)

½ medium onion (diced)

3 cloves garlic (minced)

2 teaspoons Italian seasoning

1 teaspoon mustard

1/2 cup beef broth

15 ounce can tomato sauce (1 can)

8 ounces cream cheese

salt and pepper to taste

1 cup shredded sharp cheddar cheese

freshly chopped parsley

Directions

Cook pasta to al dente per package directions.

While the pasta is cooking, heat a large skillet over medium heat. Once hot add the ground beef and diced onion and cook until beef is cooked through. Drain any excess fat.

Reduce heat to low and stir in garlic, Italian seasoning, mustard, beef broth, tomato sauce and cream cheese. Mix until the cheese is melted and completely combined in the sauce.

Drain pasta and stir into beef mixture. Then top with the cheddar cheese and cover for 5 minutes to let the cheese melt.

Garnish with fresh parsley and serve warm.

Nutrition

• Calories: 550 kcal
• Total Fat: 24 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Cholesterol: 104 mg
• Sodium: 715 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 32 g