Pasta Shells With Ground Beef

Here’s a classic, hearty Pasta Shells with Ground Beef recipe—comforting, easy, and family-friendly.

Pasta Shells with Ground Beef

Ingredients (serves 4–6)

• 12 oz (340 g) pasta shells

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1 (24 oz / 680 g) jar marinara sauce (or homemade)

• 1 tsp Italian seasoning

• Salt & pepper, to taste

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Optional: ½ tsp red pepper flakes for a little heat

• Fresh basil or parsley for garnish

Instructions

1. Cook the pasta shells:

   • Boil salted water and cook pasta shells according to package directions until al dente. Drain and set aside.

2. Cook the beef mixture:

   • In a large skillet over medium heat, cook ground beef until browned.

   • Drain excess fat.

   • Add onion and garlic; sauté 3–4 minutes until softened.

   • Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer 5–10 minutes.

3. Combine pasta and sauce:

   • Toss cooked pasta shells in the beef sauce until well coated.

   • If desired, transfer to a baking dish.

4. Add cheese and bake (optional):

   • Sprinkle mozzarella and Parmesan on top.

   • Bake at 375°F (190°C) for 15 minutes until cheese is melted and bubbly.

5. Serve:

   • Garnish with fresh basil or parsley. Serve hot.

Tips & Variations

• Vegetable boost: Add diced bell peppers, zucchini, or spinach to the beef sauce.

• Creamier version: Stir in ¼ cup ricotta or cream cheese before baking.

• Make it one-pan: Skip draining the pasta separately; cook shells in sauce if using more liquid.

• Meal prep: This reheats beautifully for 3–4 days in the fridge.

If you want, I can also make a “stuffed shell” version with ricotta and beef for a more indulgent, baked dish.