Isso é conhecido como ‘The Meltdown’ em nossa casa – cada mordida exala uma bondade extravagante que ninguém consegue resistir.

Ingredients
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups uncooked medium pasta shells
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
2. Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent.
3. Transfer the beef mixture to the slow cooker.
4. Stir in the tomato sauce, diced tomatoes, oregano, basil, salt, and pepper.
5. Cover and cook on low for 4-5 hours.
6. About 30 minutes before serving, stir in the uncooked pasta shells.
7. Cover and cook on high for 30 minutes, or until the pasta is tender.
8. Junte os queijos cheddar e mussarela até derreter e incorporar bem.

Anúncio

9. Polvilhe o queijo parmesão por cima antes de servir.
Variações & Dicas