One-Pot Creamy Garlic Shells
Medium pasta shells cooked directly in milk and vegetable broth until starch emulsifies into a luscious garlic cream sauce.
Diet labels (Vegetarian) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
15 mins
20 mins
Easy
Medium pasta shells cooked directly in milk and vegetable broth until starch emulsifies into a luscious garlic cream sauce.
Ingredients
(7 items)- [ ]8 oz Medium pasta shells or penne
- [ ]4 cloves, minced Garlic cloves
- [ ]2 cups Vegetable broth (chicken broth works too if you do not need the dish to be vegetarian)
- [ ]1.5 cups Milk
- [ ]2 tbsp Butter
- [ ]1/2 cup Grated Parmesan cheese
- [ ]To taste Salt and black pepper
Substitutions:
- • Shells → Bowties, penne, or fusilli
Instructions
- 1.
Melt butter in a medium pot over medium heat. Sauté minced garlic for 1 minute until fragrant.
- 2.
Add uncooked pasta shells, broth, milk, 1/2 tsp salt, and pepper. Stir well.
- 3.
Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently to prevent sticking, for 12 to 14 minutes until pasta is tender and liquid has reduced to a rich sauce.
- 4.
Remove from heat and stir in grated Parmesan cheese. Let stand for 2 minutes to thicken before serving.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Melt butter in a medium pot over medium heat. Sauté minced garlic for 1 minute until fragrant.
Add uncooked pasta shells, broth, milk, 1/2 tsp salt, and pepper. Stir well.
Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently to prevent sticking, for 12 to 14 minutes until pasta is tender and liquid has reduced to a rich sauce.
Remove from heat and stir in grated Parmesan cheese. Let stand for 2 minutes to thicken before serving.
Ingredient Substitutions
- If you don't have Shells: replace with Bowties, penne, or fusilli.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Stir frequently during simmering so the pasta starches release and bind the liquid into a silky sauce.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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