Description
A creamy and delicious pasta dish featuring ground beef and shell pasta, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 8 ounces medium shell pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
- Stir in the diced tomatoes (with juice), beef broth, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
- Add the shell pasta to the skillet, stirring to combine. Cover and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Cook until the cheese is melted and the sauce is creamy, about 2-3 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef and use half-and-half instead of heavy cream.
- Add vegetables like spinach or bell peppers for extra nutrition and flavor. Simply sauté them with the onion before adding the beef.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg