Creamy Beef And Shells (Print Version)

# Ingredients:

→ Pasta

01 - 250 g pasta shells

→ Meat

02 - 400 g ground beef

→ Aromatics

03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced

→ Sauces and Liquids

05 - 240 ml tomato sauce
06 - 180 ml beef broth
07 - 120 ml heavy cream

→ Cheese

08 - 100 g cheddar cheese, grated
09 - 40 g parmesan cheese, finely grated

→ Oils and Seasonings

10 - 1 tablespoon olive oil
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon paprika
14 - 1 teaspoon Italian seasoning

# Instructions:

01 - Bring a large pot of salted water to a boil, add pasta shells, and cook until al dente according to package directions. Drain and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened and fragrant, about 2-3 minutes.
03 - Add ground beef to the skillet. Cook, breaking it apart with a spatula, until browned throughout. Drain excess fat if necessary.
04 - Stir in tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Simmer on medium-low heat for 5 to 10 minutes to blend flavors.
05 - Reduce heat to low. Add heavy cream, cheddar cheese, and parmesan cheese, stirring continuously until cheeses are fully melted and sauce becomes smooth.
06 - Fold cooked pasta shells into the sauce mixture. Toss to coat evenly and heat through for 2 minutes. Serve immediately, garnished with extra cheese if desired.

# Notes:

01 - For a richer texture, increase the amount of heavy cream or cheese.
02 - Ground turkey can be substituted for beef for a lighter variation.
03 - Leftovers can be refrigerated in an airtight container for up to three days.

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