Cook the beef: In a large skillet, heat olive oil over medium heat. Add ground beef, chopped onion, and garlic. Cook until beef is browned and onions are soft. Drain excess fat if necessary.
Add liquids: Stir in beef broth and diced tomatoes (with juices). Bring to a simmer.
Cook pasta: Add uncooked pasta shells. Cover and simmer 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Add cheese: Sprinkle shredded cheese over the top. Cover and let melt for 2–3 minutes.
Season & serve: Taste and adjust salt, pepper, and Italian seasoning. Garnish with chopped parsley or basil. Serve hot!
💡 Tips
For extra creaminess, stir in ¼ cup cream or cream cheese before adding the shredded cheese.
Swap ground beef for ground turkey or chicken for a lighter version.
Add vegetables like bell peppers, zucchini, or spinach for added nutrition.
This is a one-pan meal — minimal cleanup, perfect for busy nights.
If you want, I can also give you a super creamy, cheesy version with extra gooeyness — it’s almost like a beefy, one-pan macaroni and cheese but with shell pasta. Do you want me to do that?
