Ingredients:

  • 1 lb Lean Ground Beef
  • 1 Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • ½ tsp Cracked Black Pepper
  • 2 cups Beef Broth
  • 15 oz Tomato Sauce
  • 1 tbsp Tomato Paste
  • 1 tsp Italian Seasoning
  • ½ tsp Smoked Paprika
  • 12 oz Medium Pasta Shells
  • 4 oz Cream Cheese, cubed and softened
  • ½ cup Heavy Cream
  • 1 cup Sharp Cheddar Cheese, freshly shredded

Instructions:

  1. Place the 1 lb of lean ground beef in a large skillet over medium high heat. Cook for 5-7 minutes until no pink remains, breaking it into small crumbles as it browns.Add the diced yellow onion to the beef. Cook for 3-4 minutes until the onion is translucent and soft.
  2. Stir in the 3 minced garlic cloves, 1 tbsp tomato paste, 1 tsp Italian seasoning, ½ tsp smoked paprika, salt, and pepper. Sauté for 1 minute until fragrant and the paste turns brick red.
  3. Pour in the 2 cups of beef broth and 15 oz of tomato sauce. Scrape the bottom of the pan to release the flavorful browned bits.
  4. Stir in the 12 oz of medium pasta shells, ensuring they are mostly submerged in the liquid.
  5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until the shells are al dente.
  6. Stir in the ½ cup of heavy cream and the 4 oz of softened cream cheese cubes. Whisk gently until the cream cheese has completely melted into the sauce.
  7. Remove the skillet from the heat and fold in the 1 cup of sharp cheddar cheese. Stir until the sauce is glossy and the cheese is fully melted.
  8. Let the pasta sit for 2-3 minutes before serving. This allows the sauce to thicken and coat the shells perfectly.