Description
A creamy and comforting dish featuring ground beef and tender pasta shells in a rich tomato and cheese sauce, perfect for a hearty weeknight meal.
Ingredients
Scale
Beef and Sauce
- 1 lb. ground beef, 85% lean
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes (optional)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 cup beef broth
- 16 oz. tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon cream cheese, softened
- ½ cup half and half
Pasta and Cheese
- ½ pound medium shell pasta
- 1 ½ cups shredded sharp cheddar cheese
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Prepare ingredients: Shred the cheddar cheese from a block and measure out all other ingredients. Begin heating a large pot of water for boiling the pasta.
- Cook the ground beef: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the beef, and cook while crumbling for 4 minutes until it starts to brown.
- Add onions: Add diced onions to the skillet and continue cooking for 5 minutes until the onions soften and beef is cooked through. Drain excess grease.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Incorporate seasonings and flour: Add hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes (if using), and flour. Cook for 1 to 2 minutes to let the flour blend and flavors develop.
- Add liquids: Pour in beef broth and use a silicone spatula to scrape and clean the bottom of the skillet. Then add tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer gently.
- Cook pasta: While the sauce simmers, boil the pasta shells in salted water for 7 to 8 minutes or until al dente, according to package instructions. Drain pasta well.
- Finish sauce: Reduce the heat to low and stir in half and half. Remove from heat and gradually add shredded cheddar cheese, stirring until smooth and fully combined.
- Combine pasta and sauce: Add the drained pasta to the skillet and stir well to combine all ingredients evenly.
- Serve: Garnish with fresh parsley and serve with grated Parmesan cheese. Optionally, pair with garlic bread topped with cheese for a complete meal.
Notes
- Shredding cheese from a block results in better melting and flavor compared to pre-shredded cheese, which contains additives that inhibit melting.
- Hot sauce enhances the overall flavor without adding significant spiciness; Texas Pete is a recommended choice.
- Mustard powder and tomato paste can be omitted if unavailable but add depth and help thicken the sauce.
- This recipe works well with various pasta shapes such as rotini, farfalle, or fusilli.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
