Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups medium pasta shells (dried)
  • 3 cups low-sodium beef broth
  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 4 oz low-fat cream cheese, softened
  • 1 cup sharp white cheddar, shredded
  • 1/2 cup skim milk
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
  2. Add the lean ground beef, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink.
  3. Stir in the diced onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic, smoked paprika, salt, and pepper; stir for 60 seconds until fragrant.
  5. Pour in the beef broth, tomato sauce, and dried oregano, stirring to scrape up any browned bits from the bottom of the pot.
  6. Stir in the dry pasta shells.
  7. Bring the liquid to a gentle boil, then reduce heat to medium-low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally, until the shells are tender.
  8. Turn the heat to low. Stir in the softened cream cheese and milk, whisking gently until the sauce is smooth.
  9. Fold in the shredded cheddar cheese until completely melted and garnish with fresh parsley.