Creamy Garlic Parmesan Beef Shell Pasta

A rich and comforting pasta dish made with tender beef, shell pasta, garlic, creamy Parmesan sauce, herbs, and melted cheese. The shell-shaped pasta holds onto the creamy sauce beautifully.

Ingredients

Serves: 4–5
Prep time: 10 minutes
Cook time: 25 minutes
Total: 35 minutes

12 oz (340 g) medium shell pasta
1 lb (450 g) beef, thinly sliced or small bite-size pieces
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
4 cloves garlic, minced
1 tsp Italian seasoning
1 tsp paprika
½ tsp red pepper flakes — optional
1 cup beef broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp black pepper
½ tsp salt, or to taste
2 tbsp chopped fresh parsley
½ cup reserved pasta water, as needed

Instructions

Cook the pasta: Boil shell pasta in salted water until al dente according to the package directions. Reserve about ½ cup pasta water, then drain.
Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef and cook for about 5–7 minutes, turning occasionally, until nicely browned and cooked through. Remove and set aside.
Sauté aromatics: In the same skillet, add butter and onion. Cook for 2–3 minutes until softened. Add garlic and cook for another 30 seconds.
Season: Add Italian seasoning, paprika, black pepper, and red pepper flakes. Stir well.
Make the sauce: Pour in the beef broth and scrape up the flavorful browned bits from the bottom of the skillet. Simmer for 2–3 minutes.
Add cream: Lower the heat and stir in the heavy cream. Simmer gently for about 3–5 minutes until slightly thickened.
Add cheese: Stir in Parmesan until melted and smooth. Add mozzarella and stir until creamy and melted.
Combine: Return the cooked beef to the skillet, then add the pasta shells. Toss gently until everything is coated in the sauce.
Adjust consistency: If the sauce is too thick, add reserved pasta water a tablespoon or two at a time until you reach the desired creamy consistency.
Finish: Sprinkle with fresh parsley and a little extra Parmesan. Serve hot. Similar creamy beef-and-shell preparations use reserved pasta water to loosen the sauce and finish with Parmesan or mozzarella.

Tips

For extra flavor, brown the beef well before making the sauce.
Don’t boil the cream aggressively; keep the heat low so the sauce stays smooth.
Freshly grated Parmesan melts more smoothly.
For a lighter version, use half-and-half instead of heavy cream.
You can substitute ground beef or ground turkey if preferred.

Approximate Nutrition

Per serving, assuming 5 servings:

Calories: ~650–700 kcal
Protein: ~35–40 g
Carbohydrates: ~55–60 g
Fat: ~30–35 g
Fiber: ~3–4 g
Sodium: ~700–900 mg

Nutrition varies depending on the beef cut, cream, cheese, and amount of salt used.

Q&A

Q: Can I use ground beef instead of sliced beef?
Yes. Brown 1 lb of ground beef thoroughly, drain excess fat if needed, and continue with the recipe.

Q: Can I make this without heavy cream?
Yes. Half-and-half or whole milk can be used, although the sauce will be less rich.

Q: Can I add vegetables?
Absolutely. Mushrooms, spinach, broccoli, or bell peppers work very well.

Q: Can I make it ahead of time?
Yes. Refrigerate in an airtight container for up to 3–4 days. Add a splash of beef broth or cream when reheating because the pasta absorbs sauce as it sits.

Q: Can I freeze it?
You can, but creamy sauces may change texture slightly after freezing. For the best texture, enjoy it fresh or refrigerated.

Q: Is this spicy?
Not necessarily. Red pepper flakes are optional, so leave them out for a mild family-friendly version.

Q: What pasta can I use instead of shells?
Rotini, macaroni, penne, or bow-tie pasta all work well. Shells are especially good because they catch the creamy sauce.

Author
Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.