Ingredients:
8 oz medium pasta shells
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1 1/2 cups beef broth
1 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
1 1/2 cups shredded cheddar cheese
1 tablespoon olive oil
Directions:
Cook pasta shells according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Add ground beef to the skillet, breaking it apart with a spoon, and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat.
Stir in tomato sauce, diced tomatoes (with juices), beef broth, heavy cream, Italian seasoning, paprika, salt, and pepper. Bring the mixture to a simmer.
Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Stir in the shredded cheddar cheese until melted and fully combined.
Add the cooked pasta shells to the skillet and toss to coat them evenly with the sauce.
Let it cook for an additional 2-3 minutes until everything is heated through.
Serve warm, garnished with extra cheese or fresh herbs if desired.
Total Time: 30 minutes
Servings: 4
