Four Cheese Beefy Pasta Shells
A one-pot pasta dish that is utterly delectable! Creamy, filling, and oh-so-cheesy!!
Servings: 6
Equipment
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 8 ounces (227 g) baby portabella mushrooms cleaned and sliced thinly
- ½ cup (80 g) diced white onion
- 2 cloves garlic finely minced
- 2 teaspoons fresh rosemary freshly chopped
- 1 pound (454 g) 80/20 ground beef
- 1 ½ teaspoon kosher salt divided
- 1 teaspoon dried rubbed sage
- 1 teaspoon crushed red pepper
- 4 ½ cups (1065 ml) low sodium chicken broth
- 10 ounces (284 g) pasta shells
- ¼ cup (59 ml) heavy cream
- 1 cup (112 g) mozzarella cheese freshly shredded
- 1 cup (113 g) white cheddar cheese freshly shredded
- ½ cup (118 g) smoked gouda cheese freshly shredded
- 4 ounces (113 g) cream cheese at room temperature and cut into small cubes
Instructions
- Add the butter and mushrooms to a medium size pot and cook until the mushrooms become tender and reduce down.2 tablespoons unsalted butter, 8 ounces baby portabella mushrooms
- Remove them from the pot and set aside for later then add the onion and cook until it becomes translucent.½ cup diced white onion
- Add the garlic and rosemary and cook just until they become fragrant.2 cloves garlic, 2 teaspoons fresh rosemary
- Add the ground beef, ½ teaspoon of the salt, sage and red pepper to the pot.1 pound 80/20 ground beef, 1 teaspoon dried rubbed sage, 1 teaspoon crushed red pepper, ½ teaspoon . kosher salt
- Crumble the beef as it cooks until it turns a dark brown color then remove it from the pot and wipe out any excess grease and beef bits.
- Pour in the chicken broth and add the remaining salt and bring it to a boil then add the pasta and let it cook for the amount of time that the box instructions indicate.4 ½ cups low sodium chicken broth, 10 ounces pasta shells, 1 teaspoon . kosher salt
- Remove the pot from the heat and stir in the heavy cream.¼ cup heavy cream
- Then add the mozzarella, white cheddar, gouda and cream cheese and stir until melted.1 cup mozzarella cheese, 1 cup white cheddar cheese, ½ cup smoked gouda cheese, 4 ounces cream cheese
- Stir in the cooked mushrooms and beef then serve with freshly minced parsley.
Notes
This pasta can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1 serving | Calories: 746 kcal | Carbohydrates: 43 g | Protein: 39 g | Fat: 47 g | Saturated Fat: 25 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 155 mg | Sodium: 1158 mg | Potassium: 721 mg | Fiber: 2 g | Sugar: 4 g
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