Description
A rich and comforting pasta dish with tender ground beef, creamy tomato sauce, and cheesy goodness. Perfect for a quick and easy weeknight dinner!
Ingredients
Units
Scale
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the Pasta:
- Boil pasta shells according to package instructions until al dente.
- Drain and set aside.
- Cook the Beef:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess grease if needed.
- Sauté Aromatics & Add Seasonings:
- Add onion and garlic to the skillet and cook until soft, about 2 minutes.
- Stir in Italian seasoning, paprika, salt, and black pepper.
- Make the Sauce:
- Stir in tomato paste and cook for 1 minute.
- Pour in tomato sauce and beef broth, stirring well.
- Let simmer for 5 minutes.
- Add Cream & Cheese:
- Reduce heat to low and stir in heavy cream.
- Add cheddar and Parmesan cheese, stirring until melted and smooth.
- Combine & Serve:
- Add cooked pasta shells to the sauce and stir to coat.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Make it lighter: Use half-and-half instead of heavy cream.
- Spicy option: Add a pinch of red pepper flakes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Calories: 560
- Sugar: 6g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg