Ingredients
Scale
- 250 g medium pasta shells
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in chopped onion and cook until softened, about 3–4 minutes.
- Add garlic, Italian seasoning, paprika, salt, and pepper, cooking for another minute.
- Stir in tomato paste and mix well with the beef.
- Pour in beef broth and heavy cream, stirring to combine. Let simmer for 5–7 minutes until slightly thickened.
- Add cheddar and Parmesan cheese, stirring until melted and smooth.
- Toss in cooked pasta shells and mix until fully coated in the creamy sauce.
- Garnish with fresh parsley and serve warm.
Notes
- Use freshly grated cheese for the smoothest creamy sauce.
- Add spinach or mushrooms for extra flavor and texture.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 115 mg