Ingredients:

  • 8 oz (225g) medium pasta shells
  • 1 lb (450g) ground beef (80/20 or lean)
  • 1 small onion, finely chopped (about 1 cup chopped)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil or butter (optional)
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • ½ tsp Italian seasoning
  • Salt and black pepper to taste
  • 2 cups (475ml) beef broth (or water + bouillon)
  • 1 cup (240ml) milk (whole or 2%)
  • 2 cups (225g) shredded cheddar cheese
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions until al dente. Drain well and set aside.
  2. In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain any excess fat.
  3. Add chopped onion to the skillet and cook until softened. Add minced garlic and cook until fragrant.
  4. Stir in tomato paste, paprika, Italian seasoning, salt, and pepper. Cook briefly to toast the spices.
  5. Pour in beef broth and milk. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer until slightly thickened.
  6. Reduce heat to low. Stir in the cooked pasta shells. Add shredded cheese and stir until melted and creamy. Adjust consistency with a splash of milk if needed.
  7. Taste and adjust seasoning as needed. Garnish with chopped parsley (if using) and serve hot.