Description
A comforting and hearty pasta dish featuring tender ground beef in a velvety, tomato-infused cream sauce. Perfect for a quick weeknight dinner or family meal.
Ingredients
1 lb ground beef
12 oz medium pasta shells
1 medium onion, chopped
4 cloves garlic, minced
1 can diced tomatoes (about 14.5 oz)
1 cup beef broth
1 cup heavy cream
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup shredded mozzarella or cheddar cheese
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Cook pasta shells according to package instructions until al dente. Drain and set aside.
In a large oven-safe skillet or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
Add chopped onion and minced garlic. Sauté for 3-4 minutes until softened.
Stir in diced tomatoes, beef broth, and garlic powder. Bring to a simmer.
Reduce heat to low, then stir in heavy cream and Italian seasoning. Simmer for 5 minutes.
Stir in shredded cheese until melted and the sauce is creamy. Add salt and pepper to taste.
Toss cooked pasta into the skillet with the sauce, mixing well so all shells are coated.
Transfer the mixture to an oven-safe dish. Bake for 15-20 minutes until hot and bubbling.
Let rest for 5 minutes before serving.
Notes
Can substitute ground turkey or chicken in place of beef for a lighter option.
Vegetable broth can be used instead of beef broth for a vegetarian-friendly version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: dinner
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 9g
- Sodium: 1000mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg