This creamy one-pot pasta is a classic family favorite—rich, comforting, and perfect for a quick weeknight meal. It balances hearty protein with a savory sauce that kids and adults alike will enjoy.
Ingredients
Beef: 500g lean ground beef.Pasta: 300g medium pasta shells (dried).
Aromatics: 1 onion (finely diced) and 3 cloves garlic (minced).
Liquid: 750ml beef broth and 250ml tomato sauce (passata).
Dairy: 120ml heavy cream and 150g shredded cheddar cheese.
Seasoning: 1 tsp Italian seasoning, 1/2 tsp paprika, salt, and black pepper.
Freshness: Chopped parsley for garnish.
Preparation Method
1. Brown the BeefIn a large pot or deep skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat to keep the meal light. Add the diced onions and cook for 3–4 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
2. Simmer the Pasta
Stir in the Italian seasoning, paprika, salt, and pepper. Add the dry pasta shells, beef broth, and tomato sauce. Stir well to ensure the pasta is submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally to prevent the shells from sticking to the bottom, until the pasta is al dente and most of the liquid is absorbed.
3. Make it Creamy
Remove the lid and stir in the heavy cream. Once the sauce is heated through, turn off the heat and add the shredded cheddar cheese. Stir continuously until the cheese is completely melted and the sauce is thick and velvety.
4. Serve
Taste and adjust seasonings if necessary. Garnish with fresh parsley and serve immediately while the cheese is gooey and the sauce is at its creamiest.
Healthier Swaps
Protein: You can substitute the beef with ground turkey or chicken for a lower-fat option.
Pasta: Use whole-wheat shells or high-protein chickpea pasta to increase the fiber content.
Vegetables: Feel free to stir in a handful of fresh baby spinach at the very end until wilted for an extra boost of nutrients.
