Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Store in the refrigerator and reheat gently.

Can I use different pasta shapes?

Absolutely. Shells, rotini, or penne will all hold the sauce. The important thing is that the pasta be al dente; it will keep its shape better when tossed with the sauce.

Is there a vegetarian version?

You can swap cooked lentils or a plant-based ground meat substitute for the beef. Brown them with the garlic to build flavor, and finish with cream and Parmesan or a dairy-free alternative.

How can I make this less rich?

Use half-and-half instead of heavy cream and cut the Parmesan by a quarter. Add a splash more broth to keep the sauce saucy without losing comfort.

How long does it keep in the freezer?

Up to two months. Thaw overnight in the fridge and reheat on the stove with a splash of milk or reserved pasta water.

Easy Creamy Beef and Shells in Garlic Parmesan Sauce 2026

Name: Creamy Beef and Shells in Garlic Parmesan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
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

Description

A comforting Southern dish featuring pasta, ground beef, and a rich garlic Parmesan sauce, perfect for family gatherings.

Ingredients

Scale

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

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Instructions

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 aside.
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.
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.
Build the Sauce: Pour in the beef broth and bring to a simmer. Stir in the Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes.
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 slightly thickened.
Combine Pasta and Sauce: Add the cooked rotini pasta to the skillet with the sauce. Toss gently to coat evenly, adding reserved pasta water if needed.
Stir in Parmesan Cheese: Add the grated Parmesan cheese and stir until melted and creamy.
Serve and Garnish: Serve immediately, garnished with freshly chopped parsley.

Notes

Use real butter for added flavor and freshly grated Parmesan for better melting. If using rotini, it will work just fine for this recipe.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 650mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg