Ingredients
Scale
- 450g (1 lb) ground beef 🥩
- 225g (8 oz) large shell pasta 🐚
- 1 tbsp olive oil 🫒
- 1 onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 can (411g / 14.5 oz) diced tomatoes, undrained 🍅
- 240ml (1 cup) beef broth 🥣
- 240ml (1 cup) heavy cream 🥛
- 1 tsp Italian seasoning 🌿
- Salt 🧂 and black pepper 🧂
- 100g (about 1 cup) shredded mozzarella cheese 🧀
- Fresh parsley, chopped 🌱
Instructions
- Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the ground beef, breaking it up with a spatula. Cook 5–7 minutes until browned and no longer pink. Drain excess fat if needed.
- Stir in the diced tomatoes with their juice, beef broth, heavy cream, and Italian seasoning. Season with salt and pepper to taste.
- Bring the mixture to a gentle simmer and let it cook 4–5 minutes so the flavors meld and the sauce slightly thickens.
- Add the cooked shell pasta to the skillet and toss to combine, cooking 2–3 minutes more until heated through.
- Sprinkle the shredded mozzarella over the top, cover the skillet for a few minutes until the cheese melts.
- Garnish with chopped fresh parsley and serve hot. Enjoy!