Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef stock
  • 1/2 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 8 oz medium pasta shells
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Over medium-high heat, brown the ground beef in a 12-inch deep skillet, breaking it into small crumbles.
  2. Once the beef is nearly browned, add the diced onions. Sauté until translucent and the beef is fully browned. Stir in the minced garlic, smoked paprika, and Italian seasoning for 60 seconds.
  3. Pour in the beef stock, Worcestershire sauce, and dry pasta shells. Bring to a simmer.
  4. Reduce heat to medium-low, cover, and cook for 10-12 minutes or until the pasta is al dente and most liquid is absorbed.
  5. Stir in the heavy cream and freshly grated sharp cheddar cheese until melted and a glossy sauce forms.
  6. Garnish with fresh parsley and serve immediately.