Description
A rich and comforting creamy beef pasta dish featuring tender pasta shells tossed in a savory ground beef and garlic cream sauce, garnished with fresh parsley for a flavorful finish. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz medium pasta shells
Beef Mixture
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons cooking oil
- Salt and pepper to taste
Sauce
- 1 cup heavy cream
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside for later use.
- Sauté vegetables: Heat oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Brown the beef: Add the ground beef to the skillet with the sautéed onions and garlic. Break the beef apart with a spoon and cook for 5-7 minutes until browned and cooked through. Season with salt and pepper to taste.
- Make the creamy sauce: Reduce the heat to low. Pour the heavy cream over the browned beef mixture and stir well. Let it simmer gently for 2-3 minutes until the sauce thickens slightly and coats the beef nicely.
- Combine: Add the cooked pasta shells to the skillet, tossing thoroughly to coat the pasta with the creamy beef sauce. Taste and adjust seasoning if needed.
- Serve: Plate the creamy beef pasta and garnish with freshly chopped parsley. Serve hot for a hearty meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less creamy.
- Feel free to add grated Parmesan cheese for extra flavor.
- Use gluten-free pasta shells to make this dish gluten-free.
- Chop parsley finely just before serving for the freshest taste.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
