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- 1 pound ground beef - 8 ounces medium shell pasta - 2 cups beef broth - 1 cup heavy cream - 1 cup shredded cheddar cheese

Creamy Beef and Shells

Indulge in a comforting meal with my Creamy Beef and Shells recipe, perfect for busy weeknights! This dish features juicy ground beef and tender pasta coated in a rich, cheesy sauce that’s sure to please your taste buds. Discover step-by-step instructions, handy tips for creating the creamiest sauce, and fun variations to keep dinners fresh. Click through to explore this savory dinner delight and elevate your mealtime!
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Ingredients
  

1 pound ground beef

8 ounces medium shell pasta

2 cups beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Start by cooking the shell pasta according to the package instructions until al dente. Drain and set aside.

    In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and sauté until translucent, about 4-5 minutes.

      Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring to prevent burning.

        Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks (approximately 6-8 minutes). Drain any excess fat if necessary.

          Season the beef with Italian seasoning, paprika, salt, and pepper, and stir well to combine.

            Pour in the beef broth and bring the mixture to a simmer. Allow it to cook for around 5 minutes, letting the flavors meld.

              Reduce the heat to low and stir in the heavy cream, mixing until fully incorporated.

                Gradually add the shredded cheddar cheese, stirring continuously until melted and the sauce is creamy.

                  Fold the cooked shell pasta into the beef mixture, ensuring the pasta is well coated with the creamy sauce.

                    Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4