Ingredients
Scale
- 12 large pasta shells
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tablespoons smoked paprika (preferably Spanish pimentón)
- 1 teaspoon sweet paprika
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
- Optional substitution: For a lighter version, substitute heavy cream with full-fat coconut milk or Greek yogurt (add at the end to avoid curdling)
- Optional substitution: Use chicken breast or mushrooms instead of steak for a different protein twist
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool slightly, so they are easier to handle.
- While the pasta cooks, thinly slice the steak against the grain into bite-sized strips. Pat dry with paper towels to ensure a good sear.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak slices in a single layer—don’t overcrowd the pan—and sear for about 2 minutes per side until nicely browned but still tender inside. Remove steak to a plate and season with salt and pepper. Set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, sauté the chopped onion until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle in both the smoked and sweet paprika, stirring constantly to toast the spices gently and release their aroma—this step is key and reminds me of my Nonna Rosa’s patient, loving way of coaxing flavors to bloom.
- Slowly pour in the heavy cream and milk, stirring constantly to combine. Bring the mixture to a gentle simmer and let it thicken slightly, about 4-5 minutes. Don’t rush this part; a slow simmer allows the sauce to develop that silky, luscious texture I adore.
- Stir in the grated Parmesan cheese until melted and fully incorporated. Taste the sauce and adjust salt and pepper as needed.
- Add the seared steak back into the sauce along with the chopped parsley. Stir gently to coat the meat evenly and warm through.
- Carefully stuff each cooked pasta shell with the creamy steak filling, then arrange them snugly in a buttered baking dish. Pour any remaining sauce over the shells to keep everything moist and flavorful during baking.
- Bake uncovered for 15-20 minutes until the sauce bubbles and the shells are heated through. For a golden touch, you can sprinkle a little extra Parmesan on top during the last 5 minutes of baking.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
