One-Pan Beef & Shell Pasta
A hearty, cozy skillet pasta made with tender shell pasta, seasoned ground beef, tomatoes, onions, garlic, and herbs. The little shells catch all that rich, savory sauce, making every bite extra delicious!
Ingredients
Pasta
- 12 oz (340 g) medium shell pasta
- 1 tablespoon olive oil
- 1 teaspoon salt, for pasta water
Beef Sauce
- 1 lb (450 g) lean ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 small bell pepper, diced
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1½ cups tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ½ cup beef broth or reserved pasta water
- 2 tablespoons chopped fresh parsley
Optional
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- Fresh basil or parsley for serving
👩🍳 Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook the shell pasta according to the package directions until al dente.
Before draining, reserve about ½ cup pasta water.
Drain and set aside.
2. Brown the beef
Heat a large deep skillet over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and cooked through.
Drain excess grease if necessary.
3. Add the vegetables
Add the diced onion and bell pepper.
Cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
4. Build the sauce
Stir in the tomato paste and cook for about 1 minute.
Add the diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, black pepper and red pepper flakes.
Pour in the beef broth or reserved pasta water.
Stir well and bring the sauce to a gentle simmer.
Cook uncovered for 8–10 minutes, stirring occasionally.
5. Combine with the pasta
Add the cooked shell pasta directly to the skillet.
Toss everything together until the shells are coated in the beefy tomato sauce.
If the sauce seems too thick, add a splash of reserved pasta water.
Simmer for another 2–3 minutes so the pasta absorbs the sauce.
6. Add cheese
For a cheesy version, sprinkle mozzarella and Parmesan over the top.
Cover the skillet for 2–3 minutes, until the cheese melts.
Garnish with fresh parsley or basil.
🍅 Tips for the Best Beef & Shell Pasta
- Use medium shells because their shape holds onto the meat sauce beautifully.
- Don’t overcook the pasta—it will continue cooking slightly in the sauce.
- Brown the beef well before adding the tomatoes for deeper flavor.
- Add pasta water gradually to loosen the sauce without making it watery.
- For extra richness, stir in 2–3 tablespoons cream cheese or heavy cream at the end.
🥜 Nut & Allergy Information
- Nuts: No nuts are required.
- Dairy: Optional if using mozzarella or Parmesan.
- Gluten: Shell pasta contains wheat unless a gluten-free variety is used.
- Eggs: Usually not required, but check your pasta package.
- Soy: Not required.
- For allergies, check packaged pasta, broth and tomato products for cross-contact information.
❓ Q&A
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works very well.
Can I make this with different pasta?
Absolutely. Rotini, penne, elbows, rigatoni or bow ties all work.
Can I add vegetables?
Yes! Mushrooms, zucchini, spinach, peas, carrots or chopped broccoli are excellent additions.
Can I make it spicy?
Add red pepper flakes, diced jalapeño or a little hot sauce.
How do I make it extra cheesy?
Stir in ½ cup mozzarella during the final few minutes, then sprinkle another ½ cup over the top and cover until melted.
Can I make it ahead?
Yes. Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
Can I freeze it?
Yes. Cool completely and freeze in airtight portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
