why make this recipe
Creamy Beef and Shells in Garlic Parmesan Sauce is a comforting dish that combines ground beef, pasta, and a rich, creamy sauce. It’s perfect for busy weeknights when you want something satisfying and easy to whip up. This recipe is not only delicious but also quick to prepare, making it a favorite for families. The savory flavors of garlic and Parmesan cheese make every bite memorable, and it’s sure to become a staple in your dinner rotation.
how to make Creamy Beef and Shells in Garlic Parmesan Sauce
Ingredients:
- 1 cup grated Parmesan cheese
- 12 ounces rotini pasta
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Fresh parsley, chopped (for garnish)
- 2 tablespoons olive oil
Directions:
Step 1: Prepare the Pasta
Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water before discarding the rest. Set the cooked pasta aside.
Step 2: Brown the Ground Beef
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 3: Sauté the Garlic
Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
Step 4: Build the Sauce
Pour in the beef broth and bring to a simmer. Stir in the Italian seasoning, salt, and pepper. Let the sauce simmer for about 5 minutes, allowing the flavors to meld together. This step helps to deepen the richness of the broth.
Step 5: Add the Cream
Stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and let it simmer for another 2-3 minutes, or until the sauce slightly thickens. Do not boil the sauce after adding the cream, as this can cause it to curdle.
Step 6: Combine Pasta and Sauce
Add the cooked rotini pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Step 7: Stir in Parmesan Cheese
Stir in the grated Parmesan cheese until it’s melted and creamy, fully incorporated into the sauce. The heat from the pasta and sauce will melt the cheese beautifully.
Step 8: Serve and Garnish
Serve the Creamy Beef and Shells immediately. Garnish with freshly chopped parsley for a pop of color and freshness.
how to serve Creamy Beef and Shells in Garlic Parmesan Sauce
Creamy Beef and Shells can be served directly from the skillet, making it a great family-style dish. You can plate individual servings, garnishing each plate with extra parsley and more Parmesan cheese if you’d like. Pair it with a side salad or steamed vegetables to balance the richness of the meal.
how to store Creamy Beef and Shells in Garlic Parmesan Sauce
If you have leftovers, let the dish cool down and then store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Reheat on the stovetop or microwave, adding a splash of beef broth or cream to loosen the sauce if needed.
tips to make Creamy Beef and Shells in Garlic Parmesan Sauce
- Add some veggies: Toss in some spinach or peas for added nutrition and color.
- Make it spicy: Add red pepper flakes if you’d like some heat.
- Swap the pasta: You can use any pasta type you have on hand, like penne or shells.
variation
You can easily make this dish lighter by using ground turkey or chicken instead of ground beef. For a vegetarian option, try substituting the meat with mushrooms or lentils, and use vegetable broth instead.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the beef mixture and pasta separately, then combine before serving. This is a great option for meal prep!
2. What can I substitute for heavy cream?
You can use half-and-half or a lighter cream, but the sauce will be less rich and creamy.
3. Can I freeze Creamy Beef and Shells?
Yes, you can freeze it! Just make sure to store it in a freezer-safe container. It may be best to add the cheese just before serving, as it may change the texture when frozen.
Creamy Beef and Shells in Garlic Parmesan Sauce
Ingredients
Main Ingredients
- 1 cup grated Parmesan cheese
- 12 ounces rotini pasta
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water before discarding the rest. Set the cooked pasta aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Pour in the beef broth and bring to a simmer. Stir in the Italian seasoning, salt, and pepper. Let the sauce simmer for about 5 minutes.
- Stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and let it simmer for another 2-3 minutes, or until the sauce slightly thickens.
- Add the cooked rotini pasta to the skillet with the sauce. Toss gently to coat the pasta evenly, adding reserved pasta water if the sauce is too thick.
- Stir in the grated Parmesan cheese until it’s melted and creamy, fully incorporated into the sauce.
- Serve the Creamy Beef and Shells immediately. Garnish with freshly chopped parsley.