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A delicious serving of Beef And Shells is presented as a featured image.

Best Beef and Shells Ever

This Beef and Shells recipe is the ultimate comfort food, featuring perfectly cooked pasta shells in a rich, savory tomato sauce with browned ground beef and melted cheese. It's quick, easy, and guaranteed to satisfy even the heartiest appetite, making it a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 pound medium pasta shells
  • 2 cups shredded cheddar cheese or a blend of cheddar and mozzarella
  • 1/4 cup grated Parmesan cheese optional

Equipment

  • Large skillet or Dutch oven
  • large pot
  • colander
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board
  • Can opener
  • Lid for skillet or Dutch oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  5. Pour in the crushed tomatoes, tomato sauce, and tomato paste.
  6. Add the dried oregano, dried basil, garlic powder, red pepper flakes (if using), salt, and pepper.
  7. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes for a richer flavor.
  8. While the sauce is simmering, cook the pasta shells according to package directions until al dente.
  9. Drain the pasta well.
  10. Add the cooked pasta shells to the skillet with the beefy tomato sauce.
  11. Stir to coat the pasta evenly with the sauce.
  12. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese (and Parmesan, if using) over the pasta.
  13. Cover the skillet and let it sit for a few minutes, until the cheese is melted and gooey.
  14. Serve your Beef And Shells hot, garnished with extra cheese or a sprinkle of fresh parsley, if desired.

Notes

For a spicier dish, add a pinch of red pepper flakes or hot sauce to the sauce. To sneak in extra veggies, add diced bell peppers, zucchini, or carrots to the skillet along with the onions. For a creamier sauce, stir in a dollop of sour cream, cream cheese, or ricotta cheese at the end. Beef and Shells freezes well for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat in the microwave or on the stovetop.