Prep time: 15-20 minutes

Cook time: 35-40 minutes

Materials:

• 1 large onion diced
• 3 garlic cloves minced
• 1 lb. ground beef
• 4 cups beef broth
• 1 cup heavy cream
• 1 1/2-2 cups cheddar cheese
• 4 cups small pasta shells
• 1 tbsp. oregano
• 1 tbsp. marjoram
• 1 tsp basil
• 1 tbsp. paprika
• Salt and pepper to taste
• 2 tbsp. olive oil

Materials:

1. In a soup pot add in the olive oil and onions. Keeping the heat on medium/ high cook the onion until golden, stirring often.
2. Add in the garlic and cook for 60 seconds or until fragrant.
3. Add in the ground beef and cook until no longer pink, breaking the beef up while cooking.
4. Drain any excess grease that the beef has rendered.
5. Add in the beef broth and season with oregano, marjoram, basil, paprika, salt and pepper. Mix well and bring the mixture up to a boil.
6. Add in the shells, then cover and simmer for 15-20 minutes or until the pasta is tender.
7. Add in the heavy cream and simmer for an additional 5 minutes.
8. Add in the cheddar cheese and mix well to combine.
9. Plate and ENJOY!