Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 450 kcal
Servings: 4 servings
Ingredients:
1 lb ground beef
8 oz medium pasta shells
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon paprika
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the pasta shells according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
Sprinkle the flour over the beef and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef broth, stirring constantly until the mixture thickens. Add the Italian seasoning, paprika, salt, and pepper.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is melted and the sauce is creamy and smooth.
Add the cooked pasta shells to the skillet, stirring to coat them evenly with the sauce. Cook for an additional 2-3 minutes until heated through.
Garnish with freshly chopped parsley and serve immediately.
