Ingredients
- 12 oz medium pasta shells
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in tomato paste, Italian seasoning, paprika, salt, and black pepper. Cook for 1-2 minutes to develop flavor.
- Pour in beef broth and tomato sauce, stir well, and bring to a simmer. Reduce heat and let it cook for 5-7 minutes to thicken slightly.
- Stir in heavy cream and shredded cheddar cheese. Mix until the cheese is melted and sauce is creamy.
- Add cooked pasta shells to the skillet and toss until the shells are fully coated with the sauce.
- Cook for another 2-3 minutes to let the flavors come together.
- Remove from heat, garnish with fresh parsley if desired, and serve warm!
If you’d like, I can also help you create a shorter version or adjust it for a one-pot version! Want that?