Prep time: 10 mins | Cook time: 20 mins | Servings: 4–6
Ingredients
- The Pasta: 12 oz medium pasta shells.
- The Protein: 1 lb ground beef (lean works best here).
- The Aromatics: 1 small yellow onion (diced), 3 cloves garlic (minced), and 1 bell pepper (diced).
- The Sauce Base: 1 can (15 oz) tomato sauce or crushed tomatoes, 2 tbsp tomato paste, and 1/2 cup beef broth.
- The Creaminess: 1/2 cup heavy cream (or half-and-half) and 1 cup shredded cheddar or parmesan cheese.
- Seasonings: 1 tsp Italian seasoning, 1/2 tsp smoked paprika, salt, and black pepper to taste.
- Garnish: Fresh chopped parsley.
Instructions
- Boil the Pasta: Cook the shells in salted water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef with the diced onions and bell peppers. Drain any excess grease.
- Build Flavor: Stir in the minced garlic, tomato paste, and seasonings. Cook for 1–2 minutes until fragrant.
- Simmer: Pour in the tomato sauce and beef broth. Let it simmer on low for about 5–7 minutes to allow the flavors to meld.
- Make it Creamy: Stir in the heavy cream and shredded cheese until the sauce is smooth and the cheese is fully melted.
- Combine: Toss in the cooked shells. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve: Garnish with fresh parsley and serve immediately.