Ingredients
- 1 pound lean ground beef (or ground turkey)
- 1 large yellow onion, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth (or chicken broth)
- 1 (8 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 8 oz small pasta shells (or small elbow pasta)
- ½ cup heavy cream (or half and half)
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- In a large sauté pan, brown the ground beef over medium-high heat until fully cooked. Remove from the pan, leaving about 2 tablespoons of grease.
- Lower the heat to medium. Add diced onion and sauté 5 minutes until softened. Stir in minced garlic and cook 30 seconds.
- Stir in flour and cook 1 minute. Gradually pour in broth, whisking constantly to avoid lumps.
- Add tomato sauce, Italian seasoning, seasoned salt, smoked paprika, and garlic powder. Stir well to combine.
- Add the pasta, bring to a simmer, cover, and cook 12–15 minutes, stirring occasionally, until pasta is tender. Add more broth if needed.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth. Return beef to the pan and cook 2–3 minutes to heat through.
- Serve hot, garnished with extra cheese or chopped parsley if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Add peas, spinach, or diced bell peppers for extra vegetables.
- Use different cheeses like Monterey Jack or pepper jack for variation.
- Add red pepper flakes or cayenne for a spicy kick.
- Reheat with a splash of broth or milk to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
