Ingredients
Scale
- 1 pound ground beef
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Feel free to substitute the ground beef with turkey or chicken for a lighter version, and if you’re like my mother, who always added a personal twist, a handful of spinach or kale can be stirred in for a pop of color and nutrition.
Instructions
- In a large pot, cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 4 minutes.
- Stir in the garlic, Italian seasoning, paprika, and red pepper flakes, cooking for another minute until fragrant. This step always reminds me of my grandmother’s kitchen, where garlic and herbs were the soul of every meal.
- Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt and pepper.
- Stir in the tomato sauce and beef broth. Bring to a simmer, allowing the flavors to meld together beautifully, reminiscent of the hearty dishes I enjoyed in the bustling markets of Spain.
- Reduce the heat to low and stir in the heavy cream, letting the sauce thicken slightly, about 2-3 minutes.
- Add the cooked pasta shells and shredded cheddar cheese, stirring until the cheese is melted and everything is well combined. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley. Enjoy the rich, comforting flavors of this dish with your family, creating new memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International