Shells and Beef
Bite into nostalgia with this creamy and savory gluten-free Shells and Beef, a modern twist on a childhood classic dish!
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 6 oz. mushrooms, sliced thin
- 1 lb. lean ground beef, 90/10
- 4 cloves garlic, minced
- 1 sprig rosemary, leaves removed and minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup chicken broth or water
- 2 cups heavy cream
- 1 lb. gluten-free shell pasta, cooked and drained
- 1 cup reserved pasta water
- 1/2 cup grated Parmesan cheese
- Freshly chopped basil, for topping
Instructions
- Heat your largest skillet over medium-high heat. Add the oil.
- To the sizzling pan, add the onion, mushrooms, and ground beef. Break up the meat and saute for 8-10 minutes until fully cooked and browned. If there is a lot of fat in the pan from the meat, drain until you have about 2 tablespoons of oil left in the pan.
- Add the garlic, rosemary, salt, and pepper to the pan and cook for another minute.
- Deglaze the pan with the stock or water. Bring to a simmer. Add the heavy cream and reduce the heat to medium low.
- Meanwhile, cook and drain your pasta until al dente. Carefully save some starchy pasta water for later.
- When the cream sauce has thickened, or after about 5 minutes, add the cooked and drained pasta to the sauce. Toss over low heat.
- Add a few tablespoons of pasta water to the pan to emulsify the sauce, stirring frequently. Add in the Parmesan.
- Garnish with chopped basil and serve.
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