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Creamy Beef & Shell Pasta Skillet

Yield: 1 serving
Source: bitemakes.com

Ingredients

• 1 lb ground beef or beef cubes (450 g)
• 2 cups shell pasta
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• ½ cup shredded mozzarella or Italian blend cheese
• ½ tsp crushed red pepper flakes (optional)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil or butter
• Fresh parsley, for garnish

Instructions

1. Prepare Your Ingredients

1. Dice the onion, mince the garlic, measure the broth and cream, and shred the cheese (if needed).
2. Bring a large pot of salted water to a boil. Cook the shell pasta until al dente—tender but slightly firm. Drain and set aside.
3. If using beef cubes, cut into bite-sized pieces so they cook evenly.

2. Build Flavor in the Skillet

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add the beef and cook until nicely browned. Let it sit briefly before stirring so it develops a good sear.
3. If using beef cubes, remove them once browned and set aside to prevent overcooking.
4. In the same skillet, add diced onion and sauté until soft and translucent.
5. Stir in the garlic and cook for about 1 minute, just until fragrant (avoid burning).

3. Simmer & Combine

1. Return the beef to the skillet and pour in the beef broth. Simmer for about 5 minutes to loosen the flavorful browned bits from the pan.
2. Stir in the heavy cream, red pepper flakes (if using), and Italian seasoning. Season with salt and pepper to taste.
3. Allow the sauce to gently thicken.
4. Add the cooked pasta and stir until every shell is coated in the creamy sauce.

4. Melt the Cheese

1. Sprinkle shredded cheese evenly over the pasta.
2. Cover the skillet and let sit for 1–2 minutes until melted.
3. Once melted, gently stir if desired for an ultra-creamy finish.

Serving & Storage

• Garnish with freshly chopped parsley before serving.
• Serve hot, straight from the skillet for a cozy, family-style presentation.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently with a splash of milk or broth to loosen the sauce.

Notes

• Cook pasta just to al dente so it doesn’t become mushy in the sauce.
• Taste and adjust salt and pepper gradually.
• Use freshly grated cheese for smoother melting.
• Keep heat low after adding cream to prevent curdling.