Ingredients
8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 cup heavy cream
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley, for garnish
Instructions
Cook Pasta: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Sauté Vegetables: Add the diced onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Make the Sauce: Sprinkle the flour over the beef mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually stir in the beef broth and heavy cream, and bring the mixture to a simmer.
Add Tomatoes and Seasonings: Stir in the tomato sauce, diced tomatoes (with their juices), Italian seasoning, and paprika. Season with salt and pepper to taste. Simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Combine Pasta and Sauce: Add the cooked pasta shells to the skillet and stir to combine. Cook for an additional 2-3 minutes until everything is heated through.
Add Cheese: Stir in the shredded cheddar cheese until melted and the sauce is creamy.
Serve: Garnish with chopped fresh parsley and serve immediately.
Enjoy your Creamy Beef & Shells!