Ingredients:

  • 1 lb lean ground beef (80/20 or 90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups beef broth, low sodium
  • 2 cups medium pasta shells
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup whole milk
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef and let it sit undisturbed for 3-4 minutes until a deep brown crust forms. Break the meat apart with a spatula and stir in the diced onion, cooking until translucent. Add the minced garlic and cook for 60 seconds until fragrant.
  2. Stir in the tomato paste, smoked paprika, and dried oregano. Toast the paste for about 2 minutes until it turns a deep brick color. Stir in the Worcestershire sauce, salt, and black pepper to coat the meat.
  3. Pour in the beef broth and bring the mixture to a gentle boil. Stir in the dry pasta shells. Reduce heat to medium-low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
  4. Stir in the shredded sharp cheddar cheese and whole milk until the sauce is creamy and the cheese is fully melted. Garnish with chopped fresh parsley before serving.