Ingredients
Scale
- 1 pound ground beef (preferably lean, but 85% is fine for richer flavor)
- 2 cups dried medium shell pasta
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 14-ounce can diced tomatoes, undrained
- 3 cups beef broth (homemade or low-sodium store-bought)
- 1 cup whole milk or half-and-half (substitute with almond milk for a lighter option)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a subtle kick)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté for about 3 minutes until translucent, stirring occasionally.
- Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it. This step always reminds me of Nonna Rosa’s kitchen, where garlic was the soul of every dish.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, dried oregano, and red pepper flakes if using. Drain excess fat if there’s too much, but leave some for flavor.
- Stir in the diced tomatoes (with their juices), dried pasta shells, and beef broth. Give everything a good stir to combine. This is where the magic begins—the pasta cooks right in the flavorful broth, soaking up all those savory juices.
- Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the pot and simmer for 12-15 minutes, stirring occasionally to prevent sticking. Check the pasta’s tenderness – it should be al dente with just a little bite.
- Once the pasta is nearly cooked, stir in the milk or half-and-half, mozzarella, and Parmesan cheese. Mix gently until the cheeses melt into a luscious, creamy sauce. If the sauce looks too thick, add a splash more milk or broth to reach your desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed. I always make sure to season at this stage because the cheese adds saltiness, but the flavors need to be balanced.
- Remove from heat and let the dish sit covered for 2-3 minutes before serving. This resting time helps the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
