Ingredients:

  • 1 pound (454g) ground beef, preferably lean (80/20)
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 pound (454g) dry pasta shells, medium-sized
  • 4 cups (950ml) beef broth, low-sodium preferred
  • 1 (14.5-ounce / 411g) can diced tomatoes, undrained
  • 2 tablespoons (30ml) tomato paste
  • 1 teaspoon (5ml) Italian seasoning
  • 1 teaspoon (5ml) salt, or to taste
  • ½ teaspoon (2.5ml) black pepper, or to taste
  • ½ cup (120ml) heavy cream
  • 1 ½ cups (170g) cheddar cheese, shredded, sharp or medium cheddar recommended
  • 2 tablespoons (30ml) fresh parsley, chopped (for garnish, optional)

Instructions:

  1. In the large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the dry pasta shells, beef broth, diced tomatoes (undrained), tomato paste, Italian seasoning, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
  5. Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is smooth and creamy.
  6. Garnish with fresh chopped parsley (if using) and serve immediately.