Beef & Shell Pasta

Ingredients

• 1 pound ground beef (preferably lean)
• 12 ounces shell pasta
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for topping)
• Additional grated cheese (for serving)

Instructions

1. In a large pot, bring salted water to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain and set aside.
2. In the same pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
4. Stir in the tomato sauce, diced tomatoes, and beef broth. Add the dried Italian herbs, salt, and pepper. Bring the mixture to a gentle simmer.
5. Once simmering, add the cooked shell pasta into the pot. Stir well to combine all ingredients evenly.
6. Lower the heat and stir in the heavy cream. Allow it to heat through, then mix in the mozzarella and Parmesan cheeses until melted and creamy.
7. Once everything is well combined and heated through, remove from heat. Serve warm, garnished with fresh parsley and additional cheese if desired.