The “Velvet Shells” Ground Beef Pasta
This recipe uses small or medium shells because their “cup” shape is specifically engineered to trap little pockets of seasoned beef and melted cheese.
| Category | Details |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Total Time | 25 minutes |
| Yield | 4–6 servings |
🍴 Ingredients
- The Protein & Pasta:
- 1 lb Lean ground beef (85/15 is perfect)
- 12 oz Medium pasta shells
- The Flavor Base:
- ½ Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Tomato paste (for deep color and “umami”)
- 1 tsp Italian seasoning & ½ tsp Smoked paprika
- The Liquid & Cream:
- 2 cups Beef broth
- 1 cup Tomato sauce (plain)
- ½ cup Whole milk or heavy cream
- 2 cups Sharp Cheddar cheese, shredded
👩🍳 Instructions
1. The Savory Brown
- In a large skillet or Dutch oven, brown the ground beef and onion over medium-high heat until the meat is no longer pink.
- The Essential Move: Drain the excess grease from the pan. Return the meat to the heat and stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
2. The One-Pot Simmer
- Add the beef broth, tomato sauce, Italian seasoning, and paprika.
- Stir in the dry pasta shells. Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 10–12 minutes, stirring occasionally to make sure the shells don’t stick to the bottom.
3. The Sauce Check
- Once the pasta is tender, there should still be a little liquid left in the pan. If it’s bone-dry, add a splash more broth. If it’s too soupy, simmer uncovered for 2 more minutes.
4. The Creamy Finish
- Turn off the heat. Stir in the milk (or cream).
- Add the shredded cheddar one handful at a time, stirring gently until the cheese is fully melted and the shells are coated in a thick, orange lacquer.
5. The Rest
- Let the pasta sit for 3–5 minutes before serving. This allows the sauce to thicken slightly and “cling” to the shells.
The “Hidden Veggie” Hack: If you’re cooking for picky eaters, finely grate a zucchini or a carrot and sauté it with the beef. It disappears into the sauce while adding a subtle sweetness and extra nutrients.