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Garlic Parmesan Beef and Shells Skillet

Garlic Parmesan beef and shells skillet is a rich one-pan dinner with browned ground beef, tender pasta shells, and a creamy garlic-Parmesan sauce. The sauce comes together after simmering the shells, then melting in Parmesan and mozzarella for a smooth, cheesy finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Beef and Shells Skillet
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 yellow onion small, diced
  • 4 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 cup beef broth
  • 1 cup heavy cream
  • 8 oz medium pasta shells
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build flavor
  1. Heat the olive oil in a large deep skillet over medium-high heat. Cook the lean ground beef for 5–6 minutes until browned, breaking it into small pieces, and drain excess grease if needed.
  2. Add the diced yellow onion and cook for 3–4 minutes until softened. Stir in the minced garlic, Italian seasoning, smoked paprika, salt, and black pepper, and cook for 30 seconds until fragrant.
Thicken the sauce
  1. Sprinkle the all-purpose flour over the beef mixture and stir continuously for 1 minute to coat the meat evenly. Keep stirring so the flour cooks without sticking.
  2. Slowly pour in the beef broth while stirring to create a smooth sauce. Add the heavy cream and mix well until combined.
Cook the shells
  1. Stir in the medium pasta shells. Bring the mixture to a gentle boil, then reduce to medium-low heat, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender.
Finish with melted cheese
  1. Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese and shredded mozzarella cheese until completely melted and the sauce is smooth and creamy.
  2. Garnish with chopped fresh parsley and serve immediately while hot. Let the skillet settle for 1 minute before serving if the sauce seems very loose.

Notes

For the creamiest sauce, stir while adding the beef broth to prevent lumps, then keep the heat at a gentle boil while the shells cook. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop with a splash of beef broth or water to loosen. Freezing isn’t recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream and add the cheeses off-heat to help keep the sauce smooth.