Ingredients
Scale
- 1 lb (450 g) pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) tomato sauce
- 1 ½ cups (360 ml) beef broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1 ½ cups (150 g) shredded cheddar cheese
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta shells and cook according to package instructions until al dente.
- Drain and set aside.
- Brown the Beef:
- In a large skillet, heat olive oil or butter over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked.
- Drain excess fat, if necessary, and set the beef aside.
- Sauté Aromatics:
- In the same skillet, add chopped onion and garlic.
- Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Make the Sauce:
- Stir in the tomato sauce, beef broth, smoked paprika, salt, and black pepper.
- Simmer for 5-7 minutes to allow the flavors to meld.
- Combine Ingredients:
- Add the cooked pasta shells and browned beef to the skillet.
- Pour in the heavy cream, stirring until well combined.
- Gradually add the shredded cheddar cheese, stirring until the cheese melts and the sauce becomes creamy.
- Serve:
- Remove from heat and garnish with fresh parsley if desired.
- Serve warm and enjoy!
Notes
- Make It Your Own: Feel free to add vegetables like diced bell peppers, mushrooms, or spinach for added nutrition and flavor.
- Cheese Options: Substitute cheddar with mozzarella, Parmesan, or a mix for a different cheesy flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to restore creaminess.
- Gluten-Free Option: Use gluten-free pasta shells to accommodate dietary needs.
- Spicy Variation: Add a pinch of red pepper flakes for a slight kick of heat.