Ingredients
Scale
- 1 lb (450g) shell pasta
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the shell pasta in boiling salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Add ground beef and cook until browned, breaking it apart. Season with salt, pepper, and Italian seasoning.
- Stir in minced garlic and cook for 1 minute. Reduce heat to low, then pour in the heavy cream. Mix well and heat through.
- Add grated Parmesan cheese, stirring until melted and sauce is creamy. Toss cooked pasta into the skillet to coat with sauce. Adjust seasoning as needed.
- Serve hot, garnished with chopped parsley. Optionally, sprinkle extra Parmesan or red pepper flakes for additional flavor.
Notes
- Feel free to add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and color.
- Can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if needed.
- This dish can be frozen in portions for up to 2 months for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg
