Description
A rich, one-pan pasta dish with tender beef and shells in a velvety tomato-cheddar sauce. The perfect balance of savory meat, cheese, and herb notes makes it a crowd-pleasing weeknight staple.
Ingredients
1 lb (450g) ground beef (85/15 or 90/10 lean preferred)
8 oz (225g) medium pasta shells
1 tbsp olive oil (extra virgin for depth)
1 small onion (chopped)
2 cloves garlic (minced)
1 cup tomato paste
2 cups crushed tomatoes (canned or jarred)
1 tbsp Italian seasoning
1 cup (240ml) beef broth
1 cup (240ml) heavy cream
1 cup (4 oz) grated sharp cheddar cheese
Salt and black pepper
1/2 tsp sugar (optional, to balance acidity)
Instructions
Preheat oven to 350°F (180°C) and boil pasta shells in salted water until al dente.
Heat olive oil in a large pan, brown ground beef over medium-high heat, drain excess grease.
Add chopped onion and sauté for 3 minutes until softened
Mix in garlic (1 min) then tomato paste (30 seconds) to remove metallic taste.
Stir in crushed tomatoes, beef broth, Italian seasoning, sugar, and simmer 8 minutes.
Reduce heat to low, mix in heavy cream and cheddar cheese until sauce thickens.
Combine cooked pasta with sauce using tongs or a spatula to coat thoroughly
Transfer to oven-safe dish and bake 10 minutes for enhanced cheese melt.
Season with salt and pepper to taste
Notes
Use medium shells for best sauce capture
Cheddar can be reduced to 3/4 cup with vegetable broth for lighter version
Finish pasta in saucepan before finishing in oven if no baking dish
For gluten-free: Use certified gluten-free pasta shells
- Prep Time: 10
- Cook Time: 20
- Category: Low-Carb Comfort Dinner Recipes
- Method: Stovetop / One-Pan Cooking
- Cuisine: American / Italian-Fusion
Nutrition
- Serving Size: 1 serving of pasta
- Calories: 520
- Sugar: 7g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg