Ingredients:

  • 1 lb lean ground beef (93/7 lean-to-fat ratio)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 12 oz dried medium pasta shells
  • 3 cups low-sodium beef broth
  • 8 oz tomato sauce
  • 1 tsp Italian seasoning
  • 4 oz low-fat cream cheese, cubed and softened
  • 1 cup sharp cheddar cheese, freshly shredded

Instructions:

  1. Set a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Break the meat into small crumbles and cook until browned and onions are translucent (about 5-7 minutes).
  2. Drain any excess fat. Add the minced garlic, kosher salt, black pepper, and smoked paprika. Sauté for 60 seconds until the garlic is fragrant and the meat is deeply caramelized.
  3. Stir in the beef broth, tomato sauce, and Italian seasoning. Use a wooden spoon to scrape the bottom of the pan to release the flavorful fond. Add the dry pasta shells.
  4. Bring the liquid to a rolling boil, then immediately reduce the heat to a simmer. Cover and cook until the pasta is al dente and most of the liquid has been absorbed by the starch.
  5. Remove from heat. Stir in the softened low-fat cream cheese and shredded sharp cheddar until completely melted and the sauce is velvety and emulsified. Garnish with fresh herbs if desired.