Ingredients
Equipment
Method
Instructions
- Brown ground beef until no pink remains, breaking into crumbles. Drain fat.
- Cook pasta shells to al dente according to package directions. Drain.
- Return beef to skillet, add mushroom soup, stir to combine.
- Cube Velveeta, add to skillet. Stir until completely melted.
- Add drained pasta, gently fold until evenly coated.
- Simmer on low for 5 minutes, stirring occasionally, until flavors meld.
- Serve hot, garnished with fresh parsley if desired.
