Description
A creamy and comforting one-pan dish featuring ground beef, tender pasta shells, and a rich cheddar cheese sauce, complemented by flavorful Italian seasoning and optional peas for added color and nutrition.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
Pasta and Liquids
- 1 cup uncooked large pasta shells
- 2 cups beef broth
- 1 cup heavy cream
Cheese and Seasonings
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef: Add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Season: Stir in the Italian seasoning and season with salt and pepper to taste.
- Add Broth and Boil: Pour in the beef broth and bring the mixture to a boil.
- Cook Pasta: Add uncooked pasta shells, stir well, cover, and reduce heat to medium-low. Simmer for 12-15 minutes, stirring occasionally, until pasta is al dente.
- Add Cream: Lower the heat and stir in the heavy cream to combine thoroughly.
- Add Cheese and Peas: Gradually mix in the shredded cheddar cheese until melted and creamy. If using, add frozen peas and stir well.
- Heat Through: Continue cooking for 2-3 minutes until everything is heated through.
- Garnish and Serve: Remove from heat and let sit for a couple of minutes. Garnish with freshly chopped parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less creamy.
- Optional peas can be swapped with other vegetables like spinach or diced carrots for variety.
- If you prefer a spicier dish, add red pepper flakes along with Italian seasoning.
- Make sure to stir occasionally when the pasta is cooking to prevent sticking to the skillet.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
