A rich and satisfying creamy ground beef pasta, perfect for a quick and comforting weeknight dinner.

1 lb ground beef

12 oz shell pasta

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 cup shredded mozzarella cheese

1 tablespoon tomato paste

1 teaspoon dried Italian seasoning

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

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Cook the shell pasta according to the package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
Add the chopped onion and garlic to the skillet and cook for an additional 2-3 minutes, or until the onion is soft and fragrant.
Stir in the tomato paste and dried Italian seasoning, cooking for another minute to combine.
Pour in the beef broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Lower the heat and stir in the heavy cream. Simmer for an additional 5 minutes, allowing the sauce to thicken.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Stir in the shredded mozzarella cheese until melted and creamy.
Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.

Vegetarian Option: Swap the ground beef with ground plant-based protein or mushrooms for a vegetarian version.
Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
Cheese Options: Try using different types of cheese like cheddar or Parmesan.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave with extra cream or broth if needed.
Freezing: You can freeze the pasta with the sauce for up to 3 months, though the pasta texture may change upon reheating.