Description
A quick and hearty one-pot meal that brings the rich flavors of ground beef and pasta shells together in a creamy sauce.
Ingredients
Scale
- 1 pound ground beef
- 2 cups medium pasta shells
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Begin by heating your deep skillet or Dutch oven over medium-high heat. Once hot, crumble in the ground beef. Use a wooden spoon to break the meat apart as it browns. You want it to cook until fully browned, about 5-7 minutes. If there’s an excess of fat after cooking, be sure to drain it to prevent the dish from becoming greasy.
- Next, add the diced onion to the skillet and cook until it’s softened—this should take about 3 to 4 minutes. Stir in the minced garlic and sauté for an additional 30 seconds.
- Incorporate the tomato paste along with Italian seasoning, salt, and pepper. Mix thoroughly to ensure everything is well combined.
- Pour in the beef broth and bring the mixture to a gentle boil. Once boiling, add the medium pasta shells and stir to combine. Lower the heat to simmer and cover the pot for about 12-14 minutes.
- After the pasta reaches an al dente texture, stir in the heavy cream followed by the shredded cheddar cheese.
- Allow the dish to simmer uncovered for an additional 2-3 minutes. Garnish with chopped parsley if desired, and serve hot.
Notes
For the best creaminess, use freshly shredded cheddar cheese rather than pre-packaged shredded cheese. Stir pasta occasionally to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 800 mg
- Protein: 30 g