Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 12 oz medium pasta shells, dry
  • 3 cups low-sodium beef broth
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp Worcestershire sauce

Instructions:

  1. Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the ground beef and sear undisturbed for 3 minutes to develop a mahogany crust. Break into crumbles and add diced onions, sautéing until translucent.
  2. Lower heat to medium. Stir in the minced garlic, tomato paste, smoked paprika, dried oregano, salt, and pepper. Cook for 1-2 minutes until the tomato paste darkens slightly.
  3. Add the dry pasta shells, beef broth, and Worcestershire sauce to the pot. Stir to combine, ensuring shells are mostly submerged.
  4. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until pasta is al dente and most liquid is absorbed.
  5. Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce has emulsified into a silky coating. Garnish with fresh parsley if desired.