Ingredients
- 8 ounces of medium pasta shells
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (optional)
- Fresh parsley, chopped (for garnish)
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap the beef broth for chicken broth if that’s what you have on hand. The beauty of cooking at home is that it allows for flexibility and creativity.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Add the minced garlic to the beef and sauté for another 2 minutes until fragrant. This step always takes me back to my abuela’s kitchen, where garlic was the cornerstone of many dishes.
- Pour in the beef broth and bring to a simmer. Stir in the heavy cream, allowing the mixture to simmer gently for about 5 minutes, until slightly thickened.
- Reduce the heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and Italian herbs if using.
- Add the cooked pasta shells to the skillet, gently tossing to coat them in the creamy garlic sauce.
- Remove from heat and garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International