Ingredients
Scale
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500g (about 1 lb) lean ground beef
- 200g (7 oz) pasta shells (medium size)
- 400ml beef stock (use low-sodium if possible)
- 200ml whole milk or cream (for extra richness)
- 150g (1 ½ cups) grated cheddar cheese
- 1 teaspoon dried Italian herbs or mixed herbs
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 teaspoon smoked paprika or a pinch of chili flakes for warmth
- Fresh parsley or chives, chopped, for garnish
Substitution notes: For a lighter version, swap cream for extra milk or use a plant-based milk like oat or almond milk. You can also substitute the cheddar with mozzarella or a mix of parmesan and mozzarella for a different cheese profile. If you prefer, turkey or lamb mince works beautifully instead of beef, bringing its own character to the dish.
Instructions
- Heat the olive oil in a large, deep frying pan or wide saucepan over medium heat. Once shimmering, add the chopped onion and cook for about 5 minutes until softened and translucent, stirring occasionally.
- Add the minced garlic and cook for another minute, until fragrant but not browned. This step always reminds me of sneaking into the kitchen early with my mum, inhaling the scent of garlic and onions as the day woke up.
- Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned all over, about 7-8 minutes. Season with salt, pepper, and your chosen herbs. If you’re using smoked paprika or chili flakes, add them now for a gentle kick.
- Pour in the beef stock and milk (or cream), then stir in the pasta shells. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 12-15 minutes, stirring every few minutes to prevent sticking. The shells will absorb the liquid and become beautifully tender.
- Once the pasta is cooked through and the sauce has thickened, remove the lid and stir in the grated cheddar cheese until melted and creamy. Taste and adjust seasoning if needed — I always find a pinch more salt or pepper can brighten the dish.
- Turn off the heat and let the pot sit covered for a couple of minutes. This gives everything a chance to settle and the flavours to deepen, much like the slow-cooked stews my mum used to make on lazy Sunday afternoons.
- Scatter freshly chopped parsley or chives on top before serving for a burst of fresh colour and flavour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
