Creamy One-Pot Beef and Shells

(Serves 6 generously | Total time: 30 minutes)
The Foundation:

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1½ lbs ground beef (80–90% lean)
• 1 tsp kosher salt (plus more to taste)
• ½ tsp freshly cracked black pepper
  The Creamy Heart:
• 12 oz uncooked medium pasta shells (not jumbo—size matters for even cooking)
• 2 cups low-sodium beef broth
• 1½ cups heavy cream
• 3 tbsp tomato paste
• 2 tsp Italian seasoning
• 1½ cups shredded sharp cheddar cheese, divided
• ¼ tsp crushed red pepper flakes (optional; adds gentle warmth)
  For Finishing:
• 2 tbsp grated Parmesan (optional)
• 2 tbsp fresh parsley, chopped
  (Equipment: 5–6 quart Dutch oven or heavy-bottomed pot with lid)
  👩‍🍳 Step-by-Step Instructions

1. Sauté the aromatics
   Heat Dutch oven over medium. Add oil. Cook onion 3–4 minutes until soft. Add garlic; cook 30 seconds until fragrant (do not brown).
2. Brown the beef
   Add beef, salt, and pepper. Break into crumbles with wooden spoon. Cook 5–7 minutes until no pink remains. Optional: Spoon off excess fat (leave ~1 tbsp for flavor).