Pasta Shells with Ground Beef

Servings: 4–6
Prep Time: 10 min
Cook Time: 25–30 min

Ingredients

Main

• 12 oz (340 g) medium pasta shells

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tbsp olive oil (if needed)

• 1 bell pepper, chopped (optional)

• 1 cup beef broth

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes (optional)

• 1 tsp Italian seasoning

• 1 tsp paprika

• ½–1 tsp chili flakes (optional)

• Salt & black pepper to taste

To Make It Creamy (optional but amazing!)

• ½ cup heavy cream or half-and-half

• 1 cup shredded cheddar, mozzarella, or a mix

Garnish

• Fresh parsley or basil

• Extra cheese on top

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add pasta shells and cook until al dente (about 8–10 minutes).

3. Drain and set aside.

2. Cook the Ground Beef

1. Heat a large skillet over medium heat.

2. Add ground beef and cook until browned (5–7 minutes).

3. Drain excess fat if necessary.

4. Add diced onion, garlic, and bell pepper.

5. Cook until vegetables soften (2–3 minutes).

3. Build the Sauce

1. Stir in Italian seasoning, paprika, salt, pepper, and chili flakes.

2. Add beef broth, tomato sauce, and diced tomatoes (if using).

3. Mix well and bring to a simmer.

4. Let simmer for 5–10 minutes to thicken and blend flavors.

4. Make It Creamy (optional)

1. Reduce heat to low.

2. Stir in heavy cream.

3. Add shredded cheese and stir until melted and smooth.

5. Combine

1. Add cooked pasta shells to the skillet.

2. Toss until shells are well coated in the beefy sauce.

3. Taste and adjust seasonings.

6. Serve

• Top with fresh parsley or basil.

• Add extra shredded cheese if you want it extra cheesy!

Tips & Variations

• Spicy version: add jalapeño or extra chili flakes.

• Veggie boost: add mushrooms, spinach, or zucchini.

• Cheese options: parmesan, Monterey Jack, or Velveeta for ultra-creamy texture.

• Make ahead: reheats very well; great for meal prep.