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.