Cook pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink.
Stir in paprika, salt, and pepper. Add beef broth and heavy cream, bringing the mixture to a simmer.
Reduce heat and let simmer for about 10 minutes, or until the sauce thickens.
Add the cooked pasta shells to the skillet and stir until well coated with the creamy sauce.
Remove from heat and stir in shredded cheddar cheese until melted.
Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 600 kcal | Servings: 4 servings
CORN CASSEROLE
Trust me, the key to this dish is definitely the sauce!
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