Ingredients
Method
Preparation
- Bring a large pot of salted water to a boil. Cook the shells according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta water, then drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and crumble with a spoon. Brown for 6–8 minutes until no longer pink. Drain excess fat if needed.
- Add the chopped onion to the beef and cook 3–4 minutes until softened. Stir in the garlic, Italian seasoning, and red pepper flakes; cook 30–45 seconds until fragrant.
- Sprinkle the flour over the beef mixture and stir well for 1–2 minutes to cook out the raw flour taste.
Cooking
- Pour in the beef broth and tomato sauce, scraping the bottom of the pan to loosen browned bits. Add the Worcestershire sauce if using. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the sauce reduces and slightly thickens.
- Stir in the heavy cream (or half-and-half/Greek yogurt mixture). Simmer 2–3 minutes to warm through.
- Add the cooked shells to the skillet and toss to coat evenly. Stir in 1 to 1 1/2 cups shredded cheddar until melted and smooth.
- If adding spinach or peas, fold in now until wilted and heated.
- Optional: Transfer to a baking dish, top with extra cheese, and broil for 3–4 minutes until bubbly and golden.
Serving
- Serve hot, garnished with chopped parsley or basil.
Notes
Tips: To make it lighter, swap ground beef for ground turkey; use plain Greek yogurt instead of heavy cream. For gluten-free, use gluten-free pasta and cornstarch. To store, refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months.