Description
A comforting and creamy dish featuring ground beef and pasta shells, perfect for busy weeknights.
Ingredients
- Main Ingredients
- 1 pound Ground beef
- 1 small Onion, diced
- 3 cloves Garlic, minced
- 10.5 ounces Cream of mushroom soup
- 10.5 ounces Beef broth
- 1 cup Heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 8 ounces Medium pasta shells
- 1 cup Shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet. Cook for 3–4 minutes, until the onion becomes translucent.
- In the slow cooker, combine the browned beef mixture, cream of mushroom soup, beef broth, heavy cream, Italian seasoning, salt, and black pepper. Stir well.
- Add the pasta shells to the slow cooker and stir to ensure the pasta is submerged in the creamy mixture.
- Cover and cook on LOW for 4–5 hours, or until the pasta is tender.
- About 15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
- Once cooked, garnish with chopped parsley and serve hot.
Notes
- Feel free to add vegetables like spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American