Creamy Beef and Shells (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 lb (450g) ground beef
02 - 12 oz (340g) shell pasta
03 - 2 tablespoons olive oil
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1 teaspoon salt (or to taste)
09 - ½ teaspoon black pepper (or to taste)
10 - 1 ½ cups beef broth (or chicken broth)
11 - 1 cup heavy cream
12 - 1 cup shredded cheddar cheese
13 - 2 tablespoons cream cheese (optional)
14 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Bring salted water to a boil. Cook shell pasta until al dente (9-11 minutes). Drain and reserve ½ cup pasta water.
02 - Heat olive oil in a large skillet. Cook diced onion for 2-3 minutes until soft, then add garlic and cook 30 seconds until fragrant.
03 - Add ground beef to the skillet and cook until browned (5-6 minutes), breaking it up with a spoon. Drain excess fat if needed.
04 - Stir in oregano, basil, salt and pepper to coat the beef mixture.
05 - Pour in beef broth and simmer 2-3 minutes. Reduce heat, add heavy cream, cheddar and cream cheese. Stir until melted and creamy.
06 - Add drained pasta to the sauce and toss to combine. Simmer 2-3 minutes until flavors meld. Add pasta water if needed to adjust consistency.
07 - Portion into bowls and garnish with fresh parsley.

# Notes:

01 - For a lighter version, use lean ground beef and half-and-half instead of heavy cream.
02 - Try different pasta shapes like penne or rotini if preferred.
03 - Substitute mozzarella for a milder cheese flavor.
04 - Pairs well with garlic bread or a side salad.

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