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1
Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
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2
Cook eleven minutes for well done, drain, don't rinse, set aside.
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3
Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
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4
Turned up the heat and put in the ground beef, started breaking it up with spatula.
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5
Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
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6
Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
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7
When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
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8
Added the tomato paste, diced tomatoes and water, stirred on low heat.
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9
Add the flavor booster and did a taste test because it's salty, just right.
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10
To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
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11
Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
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12
If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
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13
Can be eaten right away, baked in oven, frozen, or made a day ahead.
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14
Add ground pepper to taste when served.
