Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 oz medium pasta shells
  • 2 cups beef broth, low sodium
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 4 oz cream cheese, softened and cubed
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ¼ cup fresh parsley, chopped
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Heat olive oil over medium-high heat. Add the ground beef, breaking it into small crumbles with a spoon. Cook until the beef is browned and mahogany-colored.
  2. Stir in the diced onions and cook for 3-4 minutes until translucent, then add the minced garlic for 60 seconds until fragrant.
  3. Stir in the tomato paste, Italian seasoning, and smoked paprika. Toast the paste with the meat for 2 minutes to deepen the color and flavor.
  4. Pour in the beef broth and tomato sauce, scraping the bottom of the pot to release the browned bits (fond).
  5. Add the dry pasta shells. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover with a lid and simmer for 10-12 minutes, stirring occasionally, until shells are tender.
  6. Turn heat to low. Stir in the cubed cream cheese, whisking gently until completely melted and integrated. Fold in the Parmesan cheese and remove from heat.
  7. Garnish with chopped fresh parsley before serving.