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Creamy Beef and Shells A Family Favorite

Ingredients

  • Medium pasta shells: 8 ounces
  • Ground beef: 1 pound (about 450g)
  • Olive oil: 1 tablespoon
  • Garlic: 3 cloves, minced
  • Onion: 1 small, diced
  • Canned tomato sauce: 15 ounces
  • Beef broth: 1 cup
  • Heavy cream: 1/2 cup
  • Shredded cheddar cheese: 1 cup
  • Paprika: 1 teaspoon
  • Italian seasoning: 1 teaspoon
  • Salt and pepper: to taste
  • Fresh parsley: chopped, for garnish

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside.
  2. Brown the Beef:
    • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink. Drain any excess fat.
  3. Sauté the Aromatics:
    • To the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  4. Add Tomato Sauce and Seasonings:
    • Stir in the tomato sauce, beef broth, paprika, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 5 minutes.
  5. Combine with Pasta:
    • Add the cooked pasta shells to the skillet with the beef and sauce. Stir to combine, ensuring the pasta is evenly coated.
  6. Add Cream and Cheese:
    • Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese has melted and the sauce is creamy.
  7. Garnish and Serve:
    • Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
  • Author: Maria