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Hamburger Shells & Cheese

Hamburger Shells & Cheese

This recipe is a fantastic upgrade to boxed dinner kits like Hamburger Helper. It doesn’t take any more time, and it barely takes any more ingredients.

Its perfect for nights you’re craving pasta and the kids want mac & cheese. This is a great way to get more protein into their little tummies.

As always, use pastured/grassfed beef, not factory-farmed.

In this particular recipe we got a REAL treat – First Light Grass-fed Wagyu ground beef. New Seasons has it available in bulk, though I don’t know how long it’ll last. Regardless, if you can get it, please do. I can’t describe the difference in flavor and quality between either factory-farmed/grain-fed conventional beef, or even the other grassfed beef I’ve had before. It has this richness of flavor that is downright decadent.

I also run my onion through a food processor pulsed a few times, to mince them finely. That way they melt into the sauce and you barely notice them.

As with most dishes, once its done I recommend you use a ladle or measuring cup and portion it out immediately onto dinner plates, leftover bowls, or a combo of both.

You may want to reserve a bit of pasta water and use 1T at a time to loosen the cheese sauce, if you’d like. If you forget, you can always just use plain water or broth. Remember to only add about 1T at a time so it doesn’t get too thin.

Enjoy!

Hamburger Shells & Cheese



Hamburger Shells & Cheese

Ingredients

1 medium white or yellow onion

1.5 lb pastured ground beef, 85% lean or leaner

2 T tomato paste

1 T Worcestershire sauce

1 c part-skim organic mozzarella cheese

1/3 c shredded Kerrygold sharp cheddar cheese

1/4 c romano or romano/parmesan grated cheese

12 oz Cochiglie shells pasta

Garlic Salt

Instructions

1

Fill stockpot halfway with water and put on to boil. Once at a rolling boil, add 1T salt and the pasta. Cook until 1 minute before al dente.

2

Meanwhile, dice onion by hand or pulse through food processor to mince.

3

Heat large skillet over medium heat, then add onions (and 1 tsp oil, opt) and saute until softened, about 5 minutes.

4

Add ground beef and season generously with garlic salt. Cook while breaking apart until no longer pink.

5

Add Worcestershire & tomato paste and stir well to combine.

6

When pasta is done, drain and add to beef mixture. Add mozzarella cheese and stir mixture until fully integrated.

7

Stir in sharp cheddar & stir thoroughly. Sprinkle parmesan/romano over the top of the mixture and put lid over skillet to melt. Shut off heat.

8

Stir again if desired and portion into 8 servings. Season to taste with salt, pepper or red chili flakes as desired.

Nutrition Per Serving

Calories
450

Protein
34g

Carbohydrates
38g

Fiber
4.4g

Fat
18g

Tags:

Dinner In Provence
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