Instructions
1. Cook the Pasta
Bring a pot of salted water to a boil.
Cook pasta shells according to package instructions until al dente.
Drain and set aside.
2. Brown the Beef
Heat olive oil in a large skillet or pot over medium heat.
Add ground beef and cook for 5–6 minutes, breaking it apart, until browned.
3. Add Onion & Garlic
Add chopped onion and cook for 2–3 minutes until softened.
Stir in garlic and cook for 1 minute.
4. Build the Sauce
Add:
- beef broth
- tomato sauce
- heavy cream
- Italian seasoning
- paprika, salt, and pepper
Stir well and let simmer for 5–7 minutes until slightly thickened.
5. Add Cheese & Pasta
Stir in cheddar and Parmesan cheese until melted and smooth.
Add cooked pasta shells and mix until fully coated.
6. Serve
Garnish with fresh parsley and serve warm.
Pro Tips
- Don’t overcook pasta → keeps texture perfect
- Use freshly grated cheese → melts smoother
- Let sauce simmer properly → richer flavor
- Add a splash of pasta water if sauce gets too thick
Serving Suggestions
- Garlic bread
- Side salad
- Steamed vegetables
- Extra Parmesan on top
Frequently Asked Questions
Can I use a different pasta?
Yes, penne, rotini, or elbow pasta works well.
Can I make it lighter?
Use half-and-half instead of heavy cream.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
