Real Recipes From Real Home Cooks ®

triple cheese pasta shells with ground elk

Recipe by
barbara lentz
beulah, MI

All the cheese compliments the lean ground elk.

yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For triple cheese pasta shells with ground elk

  • 1 lb
    ground elk
  • salt and pepper
  • 1 Tbsp
  • 12 oz
    medium pasta shells
  • 1 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 4 clove
    garlic, minced
  • 1 Tbsp
  • 1 1/4 c
    whole milk
  • 4 oz
    cream cheese, softened
  • 6 oz
    gruyere cheese, grated
  • 6 oz
    extra sharp cheddar cheese, grated
  • parsley, for garnish

How To Make triple cheese pasta shells with ground elk

  • 1
    Season the elk with salt and pepper. Brown in the butter. Set aside.
  • 2
    Bring a pot of water to boil and cook the pasta 15 minutes. Drain and set aside.
  • 3
    Add olive oil to a saute pan. Add the onion and garlic and cook until translucent. Stir in the flour. Slowly pour in the milk and cook until thickened.
  • 4
    Stir in the cream cheese and cook until melted. Add the other two cheeses and cook until cheese is melted and the pasta is creamy. Stir in the elk and season with salt and pepper. Garnish with parsley.