Description
This cozy, family-friendly pasta dish is everything comfort food should be—savory, creamy, and full of rich tomato flavor. Tender pasta shells are tossed in a luscious sauce made with ground beef, beef stock, tomato sauce, and melted cheddar cheese for the ultimate skillet dinner ready in just 30 minutes!
Ingredients
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1 pound lean ground beef
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8 ounces medium pasta shells
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1 tablespoon olive oil
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3 cloves garlic, minced
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½ small yellow onion, finely diced
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1 teaspoon Italian seasoning
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1 tablespoon tomato paste
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2 cups beef stock
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1 (15 oz) can tomato sauce
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½ cup heavy cream or half and half
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1½ cups shredded cheddar cheese
Optional Add-Ins:
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Chopped zucchini or bell peppers
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Mushrooms
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Shredded pepper jack or Monterey jack cheese
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Fresh parsley, for garnish
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Vegan swaps: plant-based ground “beef” and cashew cream
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8–10 minutes. Drain and set aside. -
Sauté the Aromatics:
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened. Add ground beef and cook until browned and fully cooked, breaking it up as it cooks. -
Add Seasoning and Garlic:
Stir in the garlic and Italian seasoning. Cook for 1 minute until fragrant. -
Build the Sauce:
Stir in tomato paste, beef stock, and tomato sauce. Simmer uncovered for 6–8 minutes until slightly thickened. -
Make it Creamy:
Reduce heat to low. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth. -
Combine Pasta and Sauce:
Add the cooked pasta shells to the skillet. Stir to coat the pasta in the sauce. Let sit for 5–10 minutes to allow the flavors to meld. -
Serve and Enjoy:
Serve warm, topped with extra cheese or fresh parsley if desired.
Notes
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Want a bit of spice? Add a pinch of red pepper flakes when sautéing the garlic.
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For a veggie boost, stir in spinach, mushrooms, or chopped bell peppers.
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Use any short pasta shape like rotini or penne if you don’t have shells on hand.
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This meal stores well—great for meal prep and easy weeknight reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: American