Ingredients
Scale
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- 3/4 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta:
- Cook the pasta shells according to the package instructions in a large pot of salted boiling water until just al dente. Drain and set aside.
- Brown the Beef:
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Sauté Onion and Garlic:
- Add the chopped onion to the skillet with the beef. Cook until the onion is softened, about 3-4 minutes. Add the minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant.
- Add Tomato Sauce and Broth:
- Stir in the tomato sauce and beef broth. Bring the mixture to a simmer, reduce the heat to low, and let it simmer for about 10 minutes to combine the flavors.
- Make It Creamy:
- Stir in the heavy cream and bring the mixture back to a simmer. Cook for a few more minutes until the sauce thickens slightly.
- Combine Pasta and Beef Mixture:
- Add the cooked pasta shells to the skillet and stir until they are well coated with the sauce.
- Add Cheese:
- Sprinkle the shredded cheddar cheese over the pasta and beef mixture. Cover the skillet with a lid or aluminum foil and let it sit off the heat until the cheese is melted, about 2-3 minutes.
- Garnish and Serve:
- Garnish with chopped fresh parsley before serving.
