Garlic Butter Beef Creamy Shells & Corn

• servings: Servings: 6 | Calories:
• total time: 1 hour 9 minutes

Ingredients

1 lb ground beef

2 cups medium pasta shells

1 cup frozen or canned corn (drained if canned)

3 tablespoons unsalted butter

4 cloves garlic, minced

2 cups beef broth

1 cup milk or heavy cream

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1 1/2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

Optional: chopped parsley for garnish

Directions

Bring a pot of salted water to a boil. Cook the pasta shells until just al dente, then drain and set aside.

In a large skillet, brown the ground beef over medium heat until fully cooked, about 6–8 minutes. Drain off any extra grease and set the beef aside.

In the same skillet, melt the butter. Add the garlic and sauté for about 30 seconds, just until fragrant.

Pour in the beef broth and milk (or cream), then stir in the onion powder, salt, pepper, and Italian seasoning. Let it come to a gentle simmer.

Add the cooked pasta, corn, and ground beef into the skillet. Stir everything together so it’s all coated in that buttery sauce.

Turn the heat to low and stir in the cheddar and Parmesan cheeses until everything is melty and creamy. Let it sit for a couple of minutes to thicken up slightly.

Top with fresh parsley if you like, and serve it warm — maybe even with a side of crusty bread.

Prep: 10 min | Cook: 20 min | Total: 30 min