Description

A comforting, hearty dish combining tender pasta shells with a rich, cheesy sauce and a savory spiced ground beef mixture, perfect for a satisfying weeknight dinner.

Ingredients

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1 can (14.5 oz) diced tomatoes, drained

1/4 cup beef broth (or water)

1/2 cup sour cream

8 oz large pasta shells (about 2 cups dry)

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups whole milk (or half-and-half for creamier texture)

1 1/2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 tsp garlic powder (optional)

Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil, cook pasta shells until al dente (about 8-10 minutes). Drain and set aside.
In a skillet over medium heat, brown ground beef, breaking apart (5-7 minutes). Add onion and garlic, cook until softened (2-3 minutes).
Stir in paprika, cumin, oregano, salt, and pepper. Add drained diced tomatoes and beef broth, simmer for 5 minutes.
Remove from heat and stir in sour cream. Set beef mixture aside.
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cook until golden (1-2 minutes).
Slowly whisk in milk, cook until thickened (4-5 minutes).
Stir in cheddar, mozzarella, and Parmesan cheeses until melted and creamy. Adjust seasoning with salt, pepper, and optional garlic powder.
Add cooked pasta shells to cheese sauce, stir gently to coat.
Fold in beef mixture until well combined and warmed through.
Transfer to serving bowl, garnish with fresh parsley, and serve hot.

Notes

Variations include adding chopped bell peppers or fresh spinach to the beef mixture for extra veggies and color.

For a spicy kick, add hot sauce or chopped jalapeños.

Extra cheese on top can be broiled for a golden bubbly finish.

Store leftovers in airtight container in fridge for up to 3 days; reheat gently with a splash of milk if needed.

Can substitute pasta shapes like elbow macaroni, penne, or rigatoni.

Vegetarian option: swap ground beef with cooked lentils or plant-based meat and use vegetable broth.

Freeze leftovers for up to 2 months; thaw overnight in fridge before reheating.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Boiling, sautéing, simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 480
Sugar: 5g
Sodium: 520mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg