Creamy Beef and Shells in Garlic Parmesan Sauce

Indulge in the comforting warmth and irresistible flavor of Creamy Beef and Shells in Garlic Parmesan Sauce. This classic dish elevates simple ingredients into a culinary masterpiece, perfect for a weeknight dinner or a special occasion. The rich, creamy sauce coats perfectly cooked rotini pasta and savory ground beef, creating a symphony of textures and tastes that will leave you craving more. This recipe provides a detailed guide, ensuring a flawless outcome every time, even for novice cooks. Get ready to experience a pasta dish that’s both satisfying and surprisingly easy to make.

Ingredients:

• 1 cup grated Parmesan cheese
• 12 ounces rotini pasta
• 1 pound ground beef
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Fresh parsley, chopped (for garnish)
• 2 tablespoons olive oil

Instructions:

Step 1: Prepare the Pasta

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.

Step 2: Brown the Ground Beef

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.

Step 3: Sauté the Garlic

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, as this can impart a bitter taste.

Step 4: Build the Sauce

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, allowing the flavors to meld together. This step helps to deepen the richness of the broth.

Step 5: Add the Cream

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. Do not boil the sauce after adding the cream, as this can cause it to curdle.

Step 6: Combine Pasta and Sauce

Add the cooked rotini pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

Step 7: Stir in Parmesan Cheese

Stir in the grated Parmesan cheese until it’s melted and creamy, fully incorporated into the sauce. The heat from the pasta and sauce will melt the cheese beautifully.

Step 8: Serve and Garnish

Serve the Creamy Beef and Shells immediately. Garnish with freshly chopped parsley for a pop of color and freshness.

Cooking Time:

The total cooking time for this recipe is approximately 25-30 minutes, depending on your stovetop and pasta cooking time.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Add vegetables: Incorporate sautéed mushrooms, onions, or bell peppers along with the garlic for extra flavor and nutrients.
• Use different pasta: Feel free to experiment with other pasta shapes, such as penne, farfalle, or shells.
• Creamy variations: For a richer sauce, use a combination of heavy cream and crème fraîche. For a lighter option, use half-and-half instead of heavy cream.
• Cheese variations: Experiment with different cheeses such as Asiago, Pecorino Romano, or a blend of Italian cheeses.
• Make it ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before adding the pasta.
• Boost the flavor: Add a tablespoon of tomato paste along with the garlic for a deeper, more complex flavor profile.

Storage Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until heated through. The sauce may thicken slightly upon reheating; add a splash of milk or water if needed to adjust the consistency.

FAQ:

Q: Can I use ground turkey or chicken instead of ground beef?

A: Yes, you can substitute ground turkey or chicken for ground beef. The flavor will be slightly different, but the dish will still be delicious. You may want to adjust the seasoning to complement the different meat flavor.

Q: What if I don’t have beef broth?

A: You can substitute chicken broth or vegetable broth for beef broth. The flavor will be slightly altered, but it will still be a tasty dish.

Q: Can I make this recipe in a slow cooker?

A: While not ideal for this particular recipe, you could adapt it. Brown the ground beef separately, then combine all ingredients (except pasta and Parmesan) in a slow cooker on low for 4-6 hours. Cook the pasta separately and add it to the slow cooker during the last 30 minutes of cooking. Stir in the Parmesan cheese just before serving.

Q: Why is my sauce watery?

A: This could be due to several factors: not enough simmering time to reduce the liquid, too much liquid added initially, or using a lower-fat cream. Try simmering the sauce longer to reduce the liquid, and ensure you’re using heavy cream for the richest results.

Q: My sauce curdled. What happened?

A: This often happens when the cream is added to a sauce that is too hot. Make sure to reduce the heat to low before adding the cream and avoid boiling the sauce after the cream is added.

Q: Can I freeze this dish?

A: It’s not recommended to freeze this dish, as the pasta may become mushy upon thawing. It’s best enjoyed fresh or as leftovers within 3 days.

Enjoy your delicious and creamy Beef and Shells!

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