Quick Hearty Beef Pasta Shells
Cozy, beefy tomato pasta shells with melty cheese, all in one pot. Weeknight-fast, family-friendly, and deeply satisfying.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb lean ground beef about 90% lean if possible
- 1 cup chopped yellow onion
- 2.5 tsp minced garlic
- 2.5 tbsp tomato paste
- 3 cup marinara sauce use a robust, chunky style if you like
- 2.25 cup low-sodium beef broth
- 2 tsp Italian seasoning
- 0.5 tsp smoked paprika
- 0.25 tsp crushed red pepper flakes optional for a mild kick
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 12 oz medium pasta shells, uncooked
- 0.25 cup heavy cream for a silky finish
- 1.5 cup shredded mozzarella cheese
- 0.33 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Warm the olive oil in a large deep skillet or pot over medium heat.
- Sauté the onion until translucent, about 3 to 4 minutes.
- Add the ground beef and a pinch of salt. Cook, crumbling, until no pink remains. Drain excess fat.
- Stir in garlic, tomato paste, Italian seasoning, paprika, and red pepper. Cook 1 minute, stirring.
- Pour in marinara and broth. Scrape up browned bits and bring to a lively simmer.
- Stir in dry pasta shells. Reduce heat, cover, and cook 10 to 12 minutes, stirring occasionally.
- Uncover and stir in heavy cream, remaining salt, and black pepper. Simmer 2 minutes to thicken.
- Fold in mozzarella and half the Parmesan until melted. Rest 2 minutes, then garnish with parsley and remaining Parmesan.
Notes
Try a spoonful of pesto or a dash of Worcestershire for extra depth. Swap mozzarella with cheddar for a sharper finish. Leftovers keep well refrigerated up to 4 days; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Quick Hearty Beef Pasta Shells flavors. All ingredient ratios and instructions are independently developed.