Ingredients
- 1 lb lean ground beef
- ½ medium onion, diced
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups low-sodium beef broth
- 1 cup whole or 2% milk
- 24 oz jarred pasta sauce (your favorite flavor)
- 10 oz medium pasta shells, uncooked (about 2 ½ cups)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- In a large, high-sided skillet over medium-high heat, brown the ground beef with diced onion until no longer pink, breaking up the meat with a spoon. Drain excess fat and return skillet to heat.
- Stir in garlic and Italian seasoning; cook for 30 seconds until fragrant.
- Pour in beef broth, milk, and pasta sauce; bring to a boil.
- Add uncooked pasta shells, stirring often. Cook uncovered for 15–18 minutes, or until pasta is tender and most of the liquid is absorbed.
- Stir in shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste, and serve hot.
Notes
- Use whole wheat or gluten-free pasta if preferred.
- For extra flavor, add a pinch of red pepper flakes or smoked paprika.
- Can be made with ground turkey or chicken instead of beef.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 9 g
- Sodium: 960 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 92 mg
