Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (14g) olive oil
  • 12 oz (340g) medium pasta shells
  • 3 cups (710ml) beef broth (low sodium)
  • 1 cup (240ml) whole milk
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup (115g) shredded sharp Cheddar cheese
  • 2 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking and breaking the meat apart until beef is browned and onions are translucent. Stir in minced garlic and cook for 60 seconds.
  2. Stir in the dried oregano, smoked paprika, and uncooked pasta shells, tossing to coat in the beef fat. Pour in the beef broth and milk.
  3. Bring the liquid to a gentle simmer, then reduce heat to medium-low. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and liquid has reduced by half.
  4. Remove the pan from the heat. Stir in the shredded Cheddar cheese until fully melted and the sauce is thick and velvety. Garnish with fresh parsley and serve immediately.