Creamy Beef and Shells in Garlic Parmesan Sauce

This creamy beef and shells in garlic parmesan sauce is a comforting pasta dish that I love making when I want something hearty, cheesy, and satisfying. The tender pasta shells hold onto the rich sauce, while the seasoned ground beef adds plenty of flavor. It’s a meal that feels indulgent but is easy enough for a weeknight.

Why You’ll Love This Recipe

I love this recipe because it takes a classic pasta and beef combination and makes it extra creamy and flavorful with garlic and parmesan. The sauce clings to the pasta shells perfectly, and the dish comes together quickly in one pan. I also like how customizable it is—I can add veggies, adjust the seasoning, or make it spicier depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medium pasta shells

• Ground beef

• Onion, finely chopped

• Garlic, minced

• Heavy cream

• Chicken or beef broth

• Grated parmesan cheese

• Cream cheese (optional, for extra creaminess)

• Olive oil or butter

• Italian seasoning

• Salt and black pepper

• Fresh parsley (for garnish)

Directions

1. I start by cooking the pasta shells in salted boiling water until al dente, then drain and set aside.

2. In a large skillet, I heat olive oil or butter and sauté the onion until soft. I add the garlic and cook until fragrant.

3. I add the ground beef, cooking until browned and fully cooked, then season with salt, pepper, and Italian seasoning.

4. I stir in the broth and heavy cream, letting the mixture simmer until slightly thickened.

5. I add the parmesan (and cream cheese if using) and stir until the sauce is creamy and smooth.

6. I toss in the cooked pasta shells, making sure they’re coated well with the sauce.

7. I garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4–6 servings. It usually takes me 10 minutes to prep and about 25 minutes to cook, so I can have it ready in around 35 minutes.

Variations

Sometimes I add spinach, mushrooms, or peas to sneak in some veggies. If I want extra spice, I sprinkle in red pepper flakes or stir in a bit of hot sauce. For a lighter version, I use half-and-half instead of heavy cream. I’ve also swapped the beef for ground turkey or sausage, and it works just as well.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to add a splash of milk or broth to loosen the sauce, since it thickens as it sits. The microwave works fine for individual portions, but I prefer reheating on the stove for the best texture.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use penne, rotini, or macaroni instead of shells. The sauce works well with any pasta that can hold onto it.

How do I prevent the sauce from curdling?

I keep the heat at medium-low when adding the cream and cheese, stirring constantly so it stays smooth.

Can I make this dish ahead of time?

Yes, I often make it earlier in the day, then reheat with a splash of broth or cream before serving.

What’s the best cheese for this recipe?

I love using freshly grated parmesan for the best flavor, but I sometimes add mozzarella or asiago for extra cheesiness.

Can I freeze creamy beef and shells?

Yes, but I prefer freezing just the beef sauce without the pasta. I cook fresh pasta when I’m ready to serve and mix it in after reheating the sauce.

Conclusion

Creamy beef and shells in garlic parmesan sauce is one of those meals I turn to when I want comfort food that’s both rich and simple to make. I like how the pasta shells catch all the creamy sauce and how easily the flavors come together in one skillet. It’s a dish that always feels like a warm, satisfying hug in a bowl.

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