Beef and Shells

This easy beef and shells recipe is one of those classic ground beef and pasta dinners where everyone has their favorite version. The beauty of this recipe is that, unlike most options, it is dairy-free. (However, we have a variation below that suggests adding all the cream and cheese your dairy-loving heart desires.)

Our ground beef and shells recipe is also a canvas for whatever spice blend tickles your fancy for the evening. Feeling like southwestern? Add chile powder. Craving Italian? Sprinkle in some basil and oregano. And it’s easy to add more vegetables too.

Ingredients for Beef and Shells

• Pasta shells: Medium shells are the ideal size for this shells and beef recipe.
• Ground beef: Lean ground beef packs protein into this dish.
• Onion and garlic: A chopped onion and a minced garlic clove add savory flavor.
• Crushed tomatoes and tomato sauce: Adding both crushed tomatoes and tomato sauce provide enough liquid and body to make this recipe saucy.
• Sugar: Just 1 teaspoon sugar adds sweetness, making the flavor closer to fresh, ripe tomatoes.

Directions

Step 1: Cook the shells

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Cook the pasta following the package instructions and drain well.

Editor’s Tip: Slightly undercook the pasta, and let it finish cooking in the meat and sauce mixture to absorb more flavor.

Step 2: Create the meat and sauce mixture

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While the pasta is cooking, heat a skillet over medium-high heat and cook the ground beef with the onion and garlic, breaking up the meat as it cooks. Cook until the meat is no longer pink, five to seven minutes. Add the tomatoes, sauce, sugar, salt and pepper, and bring to a boil. Reduce to a simmer. Cook, uncovered, to thicken and blend flavors, 10 to 15 minutes.

Step 3: Add the pasta

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Stir in the pasta and heat through.

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Beef and Shells Variations

• Make it creamy: Just before simmering, add 1/4 cup cream and continue to cook as directed. When adding the pasta, also stir in 1/2 cup of your favorite melting cheese, like a young cheddar or Monterey Jack.
• Incorporate spices: When cooking the ground beef and onions, add whatever spices or spice blends you love. Try chili powder and cayenne for a little spice, an herb and garlic blend, or one of these custom spice blends.
• Use more veggies: This recipe has a base of onions and tomatoes, but it’s simple to bulk up the veggies either by sauteing additional vegetables along with the onions (think zucchini or celery) or adding quick-cooking frozen peas or greens during the final simmer.
• Add beans: A simple way to make the dish heartier and to add more protein without adding more meat is with a can of beans (rinsed and drained well). Dark red kidney beans or black beans would work.

How to Store Beef and Shells

Store leftover ground beef and shells covered in the refrigerator for three to five days. Heat gently in a saucepan or the microwave, adding a little water or broth to loosen the sauce if needed.

Can you freeze beef and shells?

Freeze the meat and sauce mixture without the pasta shells for up to six months. Thaw in the refrigerator overnight. When ready to enjoy, heat the mixture gently, cook pasta shells and combine.

Beef and Shells Tips

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What’s the difference between tomato sauce and crushed tomatoes?

Tomato sauce is a can of tomatoes that have been completely blended and cooked into a smooth sauce. Crushed tomatoes will be slightly chunkier, giving the shells and beef recipe some texture.

Can I use a different pasta shape?

Shells are ideal because they catch sauce and bits of beef for a full-flavored bite. But any pasta you have on hand, especially short, chunky types like elbows or radiatore, will work. Here’s a complete guide to pasta shapes if you need inspiration.

What are good sides for beef and shells?

Add a green salad, some gooey Italian cheese bread or a more substantial vegetable like this Parmesan roasted broccoli.