Creamy Beef and Shells in Garlic Parmesan Sauce

Creamy Beef and Shells in Garlic Parmesan Sauce is a hearty, comforting pasta dish that comes together in one pan and delivers big on flavor. Tender pasta shells are coated in a rich, creamy garlic-parmesan sauce and mixed with seasoned ground beef for a family-friendly meal that always hits the spot. When I need something filling and delicious, this recipe is one I reach for again and again.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something incredibly comforting and flavorful. The garlic parmesan sauce is creamy, cheesy, and laced with just enough seasoning to make every bite satisfying. It’s a quick weeknight option, made all in one pan, and it’s perfect for feeding a crowd or saving leftovers for the next day. It reminds me of an elevated version of hamburger helper — only way better and made from scratch.

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

• Italian seasoning

• Salt and pepper

• Tomato paste

• Heavy cream

• Milk

• Grated parmesan cheese

• Olive oil or butter

• Fresh parsley (optional for garnish)

Directions

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

2. In a large skillet, I heat some olive oil and sauté the chopped onion until soft. I add the garlic and cook for another 30 seconds until fragrant.

3. I add the ground beef and cook until browned, seasoning it with salt, pepper, and Italian seasoning. I drain any excess fat.

4. I stir in the tomato paste and cook it for a minute to develop flavor.

5. I reduce the heat and pour in the heavy cream and milk, stirring until the mixture is smooth and simmering.

6. I add the parmesan cheese and stir until melted into the sauce.

7. I return the cooked pasta to the skillet, toss to coat everything evenly, and let it simmer for a couple of minutes to thicken.

8. I garnish with chopped parsley before serving for a fresh touch.

Servings and timing

This recipe serves 4 to 6 people and takes about 30–35 minutes from start to finish, making it a great option for busy nights when I still want something homemade and hearty.

Variations

Sometimes I add a pinch of red pepper flakes for a little heat or toss in some spinach or peas for a pop of green. I’ve also made it with ground turkey or Italian sausage instead of beef, depending on what I have on hand. For a cheesier version, I mix in some shredded mozzarella or provolone before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk or cream and warm it gently on the stove or in the microwave to keep the sauce creamy. It also freezes well — I portion it into containers and thaw it in the fridge overnight before reheating.

FAQs

Can I use a different type of pasta?

Yes, I’ve made this with penne, rotini, and elbows — any short pasta that holds sauce works well.

What if I don’t have heavy cream?

I use half-and-half or even whole milk with a little extra parmesan if I need a lighter version. The sauce won’t be as rich, but it still tastes great.

Can I make this dish ahead of time?

Yes, I prepare it in advance and reheat just before serving. It thickens a bit as it sits, so I usually add a splash of milk when warming it up.

How do I make it extra cheesy?

I stir in shredded mozzarella or a blend of Italian cheeses at the end, or sprinkle cheese on top and broil it for a minute or two.

Is this kid-friendly?

Very much so. It’s creamy, not spicy, and packed with flavors kids love. I sometimes skip the garlic or use less if I’m cooking for picky eaters.

Conclusion

Creamy Beef and Shells in Garlic Parmesan Sauce is a rich, cozy pasta dish that always leaves everyone full and happy. It’s the kind of meal I can whip up with pantry staples, yet it tastes like something special. Whether it’s for a quick dinner or a comforting lunch the next day, this recipe has earned a regular spot in my kitchen.