Ingredients:

  • 1 lb lean ground beef
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 12 oz medium pasta shells
  • 3 cups low sodium beef broth
  • 1 cup tomato sauce
  • 1 tbsp Worcestershire sauce
  • 4 oz cream cheese, cubed and softened
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Brown 1 lb lean ground beef in a large skillet over medium high heat. Leave the meat undisturbed for 2 minutes initially to develop a brown crust. Break into small crumbles.
  2. Add 1 diced yellow onion to the beef. Cook 5 minutes until the onion is translucent and soft. Stir in 3 cloves minced garlic, 1 tsp kosher salt, 0.5 tsp pepper, and 1 tsp smoked paprika. Toast for 1 minute until fragrant.
  3. Pour in 1 tbsp Worcestershire sauce and 1 cup tomato sauce. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pan.
  4. Add 12 oz medium pasta shells and 3 cups low sodium beef broth. Bring to a boil, then reduce to a simmer.
  5. Cover and cook for 10-12 minutes. Stir occasionally until the pasta is tender and liquid is reduced.
  6. Stir in 4 oz cubed cream cheese. Whisk with your spoon until the white streaks vanish.
  7. Lower heat and fold in 0.5 cup heavy cream and 1.5 cups shredded cheddar. Stir until the cheese is fully melted and glossy.
  8. Remove from heat and sprinkle with 1 tbsp fresh parsley. Let it sit for 2 minutes to thicken slightly.