• Creamy, Cheesy Italian Beef & Shells

    June 18, 2019 | Recipes | Dustin
  • Ingredients:

    8 ounces medium pasta shells
    1 tablespoon olive oil
    1 pound Doug’s Grass Fed Italian Beef Sausage
    1/2 medium sweet onion, diced
    2 cloves garlic, minced
    1 1/2 teaspoons Cheesy Italian Shake seasoning
    2 tablespoons all-purpose flour
    2 cups beef stock
    1 (15-ounce) can tomato sauce
    3/4 cup heavy cream
    Kosher salt and freshly ground black pepper, to taste
    6 ounces shredded Troyer Amish Extra Sharp Cheddar Cheese (about 1 1/2 cups)


    1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    2. Heat olive oil in a large skillet over medium high heat. Add Italian beef sausage and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
    3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
    4. Whisk in flour until lightly browned, about 1 minute.
    5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
    6. Stir in pasta, Italian beef sausage and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
    7. Serve immediately.