Ingredients
Method
Preparation
- In a large skillet, brown the ground beef over medium heat until crispy. Drain off the excess grease.
- Add chopped onion and minced garlic to the skillet and sauté until softened and fragrant.
- Stir in Italian seasoning, salt, and pepper.
- Add uncooked pasta shells to the skillet.
- Pour in enough beef broth to cover the pasta shells.
Cooking
- Bring to a simmer, cooking the pasta until tender, about 10-12 minutes. Stir occasionally.
- Once pasta is tender, stir in heavy cream and shredded cheese until melted and creamy.
- If desired, add frozen peas or spinach for color and nutrition.
- If the sauce gets too thick, add more broth or reserved pasta water to achieve desired consistency.
- Serve hot, sprinkling additional cheese on top if desired.
Notes
Great for leftovers; reheat with a splash of milk or broth. Can freeze, but creamy sauce may become grainy upon thawing.