Description
A comforting, creamy pasta dish combining tender shells, savory beef, and a smooth cheesy sauce—all made in one pot for easy clean-up.
Ingredients
Scale
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- 2 1/2 cups beef broth
- 1 cup whole milk
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley plus more for serving
Instructions
- Begin by heating a large deep skillet or Dutch oven over medium-high heat and adding the olive oil.
- Next, add the ground beef and lightly season it with some of the salt and pepper. Cook while breaking it up with a spatula until it’s browned and no longer pink.
- Stir in the diced onion and allow it to cook for 3 to 4 minutes until softened and translucent.
- Incorporate the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning.
- Add the tomato paste, cooking for 1 to 2 minutes to caramelize it slightly, enhancing the dish’s flavor.
- Sprinkle in the Italian seasoning, paprika, and crushed red pepper flakes (if using), ensuring the spices coat the beef and aromatics.
- Pour in the beef broth, tomato sauce, and milk, scraping up any browned bits from the bottom of the pan and stirring until combined.
- Add the uncooked pasta shells, stirring to ensure they are evenly distributed and mostly submerged in the liquid. If necessary, add a splash more broth or water to cover the pasta.
- Bring the mixture to a gentle simmer, reduce the heat to medium-low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking.
- Check the pasta for doneness; it should be al dente, and most of the liquid should be absorbed, leaving a saucy consistency.
- Lower the heat to low and stir in 1 1/2 cups of shredded cheddar cheese until fully melted, creating a thick and creamy sauce.
- Incorporate the grated Parmesan cheese, and taste, adjusting with additional salt and pepper as needed.
- If the sauce is too thick, add a small splash of milk or broth and stir until it loosens to your liking. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
- Remove the skillet from the heat and sprinkle the remaining 1/2 cup of cheddar cheese over the top, covering for a minute or two to let it melt.
- Finally, garnish with chopped fresh parsley, spoon into bowls, and serve hot with extra Parmesan on the side if desired.
Notes
Feel free to swap the beef for ground turkey or chicken for a lighter version, or use a plant-based protein for a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg