One-Pot Creamy Beef and Shells

Ingredients

• 11 lb lean ground beef(450g)
• 21 medium yellow onion(110g)
• 33 clove garlic(9g)
• 42 tablespoon tomato paste(32g)
• 51 teaspoon Italian seasoning(2g)
• 60.5 teaspoon smoked paprika(1g)
• 71 teaspoon salt(6g)
• 80.5 teaspoon coarse black pepper(1g)
• 93 cup beef broth(720g)
• 108 oz medium dry pasta shells(225g)
• 110.5 cup heavy cream(120g)
• 121.5 cup sharp cheddar cheese(170g)
• 132 tablespoon fresh parsley(8g)

Instructions

1. 1Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a wooden spoon. Cook for 5-7 minutes until the beef is completely browned and the onions are soft. Drain any excess grease from the pan.
2. 2Reduce the heat to medium. Add the minced garlic, Italian seasoning, smoked paprika, salt, and pepper to the beef. Sauté for about 1 minute until the garlic is fragrant.
3. 3Stir the tomato paste into the meat mixture. Cook for 1-2 minutes until it turns a deep, dark brick red color.
4. 4Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in the uncooked pasta shells. Bring to a rolling boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
5. 5Remove the skillet from the heat. Pour in the heavy cream and sprinkle the shredded cheddar cheese over the top. Stir gently until the cheese is melted and the pasta is coated in a creamy sauce.
6. 6Let the pasta sit for 2-3 minutes to thicken. Garnish with freshly chopped parsley and serve hot.