My go-to busy weeknight dinner. One pot creamy beef ragu pasta.

1. Brown the base: Heat olive oil in a large deep skillet over medium heat. Add onion, garlic, and ground beef together. Season with salt and pepper. Cook until beef is browned and onions are soft.
2. Build flavor: Stir in tomato paste. Cook 2–3 minutes until slightly darkened.
3. Make it one pot: Add marinara sauce, chicken broth, heavy cream, and dry pasta shells. Stir well.
4. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and cook, stirring occasionally, until pasta is al dente (10–12 minutes). Add a splash of water or broth if needed.
5. Finish: Stir in mozzarella (and Parmesan if using) immediately once pasta is al dente. Let melt and thicken for 1–2 minutes.
6. Garnish: Sprinkle with fresh parsley before serving.