Ingredients
Scale
- 1 pound pasta shells
- 1 pound ground beef
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add ground beef, cook until browned. Season with salt and pepper.
- Pour in heavy cream, stir well. Simmer for a few minutes until sauce thickens.
- Stir in Parmesan and mozzarella cheeses until melted and creamy.
- Add cooked pasta to the sauce, tossing to coat evenly.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh herbs for enhanced flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
