Creamy Beef and Shells in Garlic Parmesan Sauce 🍝🧄
- : Lara
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
- – Salt and pepper to taste
- – Fresh parsley (chopped (for garnish))
Instructions
- Begin by cooking the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.
- Add the minced garlic to the skillet with the beef. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the beef broth and bring the mixture to a simmer. Let it cook for about 5 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese has melted completely and the sauce is creamy.
- Season the sauce with Italian seasoning, salt, and pepper, adjusting to your taste preference.
- Add the drained rotini pasta to the skillet, tossing until the pasta is well coated in the creamy sauce.
- Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.
Notes
– Calories: Approximately 600 per serving
– Protein: 30g
– Carbohydrates: 55g
– Fat: 30g
– Fiber: 3g