Creamy Beef and Shells Directions:
Cook the pasta shells according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease.
Add the diced onion and cook for 3–4 minutes, until softened.
Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds.
Sprinkle the flour over the beef mixture and stir continuously for 1 minute.
Slowly pour in the beef broth while stirring to prevent lumps.
Add the tomato sauce and simmer for 5–7 minutes, until the sauce begins to thicken.
Reduce the heat to low and stir in the fat-free half-and-half. Do not allow the sauce to boil.
Add the cooked pasta shells and shredded cheddar cheese. Stir until the cheese is melted and every shell is coated in the creamy sauce.
Add a splash of reserved pasta water when needed to loosen the sauce.
Garnish with fresh parsley and serve hot.
WW Points Calculation
Medium pasta shells, 8 ounces: 24.00 points
96% lean ground beef, 1 pound: 16.00 points
All-purpose flour, 2 tablespoons: 3.00 points
Fat-free half-and-half, 1/2 cup: 3.00 points
Reduced-fat cheddar cheese, 1 cup: 12.00 points
Onion, garlic, tomato sauce, beef broth, herbs, and seasonings: 2.00 points
Points Information
Total Points: 60.00 points
Servings: 6 servings / about 1 1/2 cups each
Points per serving: 10.00 points
Nutrition Information
Calories: 390
Protein: 29 g
Carbohydrates: 42 g
Fat: 12 g
Fiber: 3 g
Sugar: 7 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
