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Creamy Cheesy Beef Shell Pasta Serves: 4–6 Prep time: 10 minutes Cook time: 25 minutes Total time: About 35 minutes Ingredients Pasta & Beef 340 g (12 oz) medium pasta shells 450 g (1 lb) ground beef 1 tbsp butter or olive oil 1 small onion, finely chopped 2–3 garlic cloves, minced 1 tsp Italian seasoning 1 tsp salt, plus more for the pasta water ½ tsp black pepper Pinch of red pepper flakes, optional Creamy Tomato Sauce 1 tbsp tomato paste 425 g (15 oz) tomato sauce, or 1 cup crushed tomatoes 1 cup (240 ml) beef broth 1 cup (240 ml) heavy cream or half-and-half Cheese 2 cups (200 g) shredded cheddar, or a cheddar-mozzarella blend ½ cup (50 g) grated Parmesan To Finish Chopped fresh parsley, optional Extra shredded cheese, optional Method 1. Cook the Pasta Bring a large pot of generously salted water to a boil. Cook the pasta shells until al dente, following the package directions. Reserve about ½ cup (120 ml) pasta water, then drain the shells and set aside 2. Brown the Beef Heat the butter or olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if necessary 3. Build the Tomato Sauce Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the garlic, Italian seasoning, salt, black pepper, and red pepper flakes, if using. Cook for about 30 seconds. Add the tomato paste and cook for 1 minute, stirring constantly. Pour in the tomato sauce and beef broth. Stir well and simmer for 5 minutes. 4. Make It Creamy Reduce the heat to low. Stir in the heavy cream or half-and-half and gently heat until warmed through. Do not let the sauce boil rapidly. Add the cheddar and Parmesan a handful at a time, stirring continuously until the cheese is melted and the sauce is smooth. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your preferred consistency. 5. Add the Pasta Fold the cooked shells into the sauce and toss gently until evenly coated. Simmer for 1–2 minutes, allowing the shells to absorb some of the sauce. Taste and adjust the seasoning. Garnish with chopped parsley and extra cheese, if desired. Serve immediately. Baked Option For a bubbly, golden finish, transfer the prepared pasta to a lightly greased baking dish. Sprinkle with 1 cup (100 g) additional shredded cheese. Bake at 190°C (375°F) for 15–20 minutes, until hot, bubbling, and lightly browned on top. For deeper browning, broil for 1–2 minutes at the end, watching carefully. Tips Don't overcook the shells: They should remain firm enough to hold their shape and absorb the sauce. Use pasta water: The starchy water helps loosen and bind the cheese sauce without making it watery. For a richer sauce: Use heavy cream. For a lighter version, use half-and-half. For extra flavor: A combination of cheddar and mozzarella gives both sharpness and a stretchy cheese finish. One-pan option: Simmer the uncooked shells directly in the beef and tomato sauce, adding enough extra broth to cover them. Once tender, reduce the heat and stir in the cream and cheese. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheating: Warm gently with a splash of milk or cream to loosen the sauce and restore its creamy texture. #MariamFoodLab