Instructions
Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set it aside.
Brown the Beef: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spatula. Cook for 5-7 minutes until fully browned and no longer pink. Drain off any excess fat.
Sauté Aromatics: Add the diced onion to the skillet with the beef and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Build the Sauce: Stir in the tomato sauce, diced tomatoes, tomato paste (if using), Italian seasoning, paprika, garlic powder, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently for 10-15 minutes to allow the flavors to meld.
Combine Pasta and Sauce: Add the cooked pasta shells to the skillet with the meat sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Add Cheese (Optional): Sprinkle the shredded cheese evenly over the top of the pasta. Cover the skillet and let it cook on low heat for 2-3 minutes, or until the cheese is completely melted and bubbly.
Serve: Garnish with fresh parsley or basil if desired. Serve immediately while hot.
Tips
Vegetable Boost: Feel free to add diced bell peppers or mushrooms when sautéing the onions.
Spice it Up: For a kick, add a pinch of red pepper flakes with the other seasonings.
Creamy Variation: For a creamier sauce, stir in ¼ cup of heavy cream or cream cheese during the last few minutes of simmering.
