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Rolling Sauce

Cheesy Beef and Shell Pasta Skillet

Ground beef and pasta shells simmer together in a tomato-cream sauce until thick and cheesy — a one-pan dinner that's done in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Skillet
  • - 1 lb 450 g ground beef
  • - 1 small onion diced
  • - 2 cloves garlic minced
  • - 1 can 15 oz / 425 g tomato sauce
  • - 1.5 cups 360 ml beef broth
  • - 1 cup 240 ml milk
  • - 2 cups 200 g small pasta shells, uncooked
  • - 1 tsp Italian seasoning
  • - 1/2 tsp paprika
  • - salt and pepper to taste
  • - 1.5 cups 170 g shredded cheddar cheese
  • - fresh parsley chopped, for serving

Method
 

  1. Brown the ground beef with the onion and garlic in a large skillet over medium-high heat, breaking it up as it cooks, about 5-6 minutes. Drain excess fat if needed.
  2. Stir in the tomato sauce, beef broth, milk, Italian seasoning, paprika, salt, and pepper.
  3. Add the uncooked pasta shells and stir to combine. Bring to a simmer.
  4. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
  5. Remove from heat and stir in the shredded cheddar until melted.
  6. Top with chopped parsley and serve.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Make ahead: This dish thickens as it sits — add a splash of milk or broth when reheating to loosen it back up.
  • Swap: Use a mozzarella-Parmesan blend instead of cheddar, or stir in baby spinach during the last few minutes of cooking.