Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz medium pasta shells
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch deep skillet or Dutch oven. Add the ground beef, breaking it into small crumbles with a spatula. Cook until the meat is deeply browned and no longer pink.
  2. Stir in the diced onion and cook for 3 minutes until translucent, then add minced garlic and cook for an additional 30 seconds until fragrant.
  3. Stir in the Italian seasoning, smoked paprika, salt, and pepper. Pour in the beef broth and tomato sauce, scraping up the brown bits from the bottom of the pan.
  4. Add the dry pasta shells. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced by half.
  5. Turn the heat to low. Stir in the cubed cream cheese and shredded cheddar, folding gently until the sauce is smooth, glossy, and completely integrated.
  6. Remove from heat immediately and garnish with fresh parsley.