Tips for Success
Cook the pasta just to al dente to avoid mushiness when combined with the sauce. Drain excess grease from the beef to keep the sauce smooth. Let the sauce simmer for a few minutes before adding the cream for deeper flavor. Stir in the cheese at the end to keep it creamy.
Ingredients
12 oz medium pasta shells
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
1/4 tsp red pepper flakes (optional)
1 cup marinara or tomato sauce
1/2 cup beef broth
3/4 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Cook pasta in salted water until al dente. Drain and set aside. In a large skillet, cook ground beef over medium heat until browned. Drain excess grease. Add diced onion and cook until softened, about 3 minutes. Stir in garlic, Italian seasoning, paprika, and red pepper flakes. Cook 1 minute. Pour in marinara sauce and beef broth. Simmer for 5 minutes. Reduce heat and stir in heavy cream. Let simmer another 2-3 minutes. Add cooked pasta and stir to combine. Mix in shredded cheese until melted and creamy. Season with salt and pepper to taste. Garnish with parsley if desired.
Additional Tips or Variations
Swap cheddar for mozzarella or a mix of cheeses for extra creaminess. Add sautéed mushrooms or spinach for a veggie boost. Use ground turkey or chicken for a leaner version. Spice it up with a dash of hot sauce or extra red pepper flakes if you like heat.