Description
A comforting dish perfect for busy weeknights, combining pasta shells, savory ground beef, and a rich creamy sauce.
Ingredients
Scale
- 8 oz medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small sweet onion, diced
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15 oz) can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups cheddar cheese, freshly grated
Instructions
- Boil a large pot of salted water and cook medium pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it into smaller pieces. Drain excess fat.
- Add diced onion and sauté for about 2 minutes until translucent, then add minced garlic and cook for another 30 seconds until fragrant.
- Whisk in all-purpose flour, then gradually add beef stock, stirring to avoid lumps. Add marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Bring to a gentle boil, then simmer for 6-8 minutes.
- Stir in cooked pasta shells and brown beef, mixing until well combined and heated through.
- Add heavy cream and cheddar cheese, stirring until cheese has melted and is incorporated into the dish.
- Serve hot, optionally garnished with freshly chopped parsley.
Notes
Consider serving with a side salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg