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
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.
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.
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.
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.
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.
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.
Garnish and Serve:
- Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.