Ingredients:
1 pound ground beef
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups beef broth
1 cup heavy cream
2 cups uncooked shell pasta
1 cup shredded cheddar cheese
1/2 cup frozen peas
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the Italian seasoning, salt, and black pepper, mixing well to combine.
Pour in the beef broth and heavy cream, bringing the mixture to a gentle boil.
Add the uncooked shell pasta to the pot, stirring to ensure the pasta is submerged in the liquid. Reduce the heat to low, cover, and let simmer for 12-15 minutes, or until the pasta is cooked al dente, stirring occasionally.
Once the pasta is cooked, stir in the shredded cheddar cheese and frozen peas. Cook for an additional 2-3 minutes until the cheese is melted and the peas are heated through.
Remove from heat and garnish with fresh parsley before serving.