Creamy Hamburger Pasta Skillet

1.Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.

2.Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

3.Season the mixture with salt, black pepper, smoked paprika, and Italian seasoning. Stir well to combine.

4.Pour in the beef broth and diced tomatoes (with their juices). Stir in the uncooked pasta, ensuring the pasta is mostly submerged in the liquid.

5.Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

6.Reduce the heat to low. Stir in the heavy cream, cheddar cheese, Parmesan cheese, and chopped parsley. Mix until the cheese is melted and the sauce is creamy, about 2 minutes.

7.Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and let the skillet rest uncovered for 2-3 minutes to allow the sauce to thicken slightly.

8.Garnish with extra parsley before serving. Serve hot, straight from the skillet.