Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Creamy Cheesy Beef Pasta Shells
These creamy cheesy beef pasta shells are weeknight comfort food: al dente shells, browned beef, and a silky sauce made with broth, cream, mozzarella and parmesan.
Seasoned with Italian herbs and paprika, it comes together quickly in one pan once the pasta is cooked. Finish with parsley, extra cheese, and chilli flakes if you like a little heat.
Method
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- Cook the pasta shells in well-salted boiling water until al dente. Drain and set aside.
- Heat olive oil (or butter) in a large skillet over medium heat. Add the beef and cook until browned and cooked through. Drain excess fat if needed.
- Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for about 30 seconds until fragrant.
- Pour in the beef broth and simmer for 2–3 minutes.
- Lower the heat and stir in the heavy cream.
- Add parmesan and mozzarella, stirring until fully melted and smooth.
- Add the drained pasta shells and gently toss until everything is evenly coated.
- Finish with parsley and extra cheese if you like. Serve hot (add red pepper flakes for heat).
Ingredients
- 455g Beef beef steak (bite-sized pieces) or ground beef (crumbled)
- Salt, to taste
- 240ml Heavy Cream
- 3ml Black Pepper
- 240ml Beef Broth
- Red Pepper Flakes to taste, optional
- 30ml Olive Oil or butter
- 120ml Parmesan grated
- 5ml Italian seasoning
- 340g Pasta Shells medium
- Parsley fresh chopped, optional
- 240ml Mozzarella shredded (or Italian blend)
- 1 1/2 tsp Paprika
- 3 cloves Garlic minced
Notes
Beef options: use crumbled mince or bite-sized steak pieces — both work.
Heat: add red pepper flakes at the end if you want a gentle kick.
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