There are nights when the house feels a little too quiet and your bones feel a little too tired, and what you really need is something warm, saucy, and familiar that hugs you from the inside out. This ground beef shell pasta is one of those dishes that has seen my kids through homework meltdowns, my husband through long harvest days, and me through more than a few lonely winter evenings.
It’s a simple Midwestern skillet supper: browned ground beef, tender shell pasta that catches every drop of tomato sauce, and sweet onions and peppers cooked down until they’re soft and cozy. Nothing fancy, nothing fussy—just the kind of bowl that makes you close your eyes and think, “Oh my lord, this is exactly what my soul needs right now.”
Serve this pasta in warm bowls with a generous spoonful of sauce over the top and, if you like, a sprinkle of shredded cheddar or Parmesan. A simple green salad with ranch dressing or a bowl of cottage cheese on the side keeps with that classic Midwestern table feel. Buttered garlic toast or a slice of crusty bread is perfect for swiping up any extra sauce.
It’s also lovely with steamed green beans or corn, and if you’re feeding a crowd, set out a jar of pickles or pickled beets the way my mother always did for a little bright, tangy contrast.
Ground Beef Shell Pasta with Tomato, Onions, and Peppers
Servings: 6
Ingredients
12 oz small shell pasta (about 3/4 of a 16 oz box)
1 lb ground beef (80–90% lean)
1 medium yellow onion, diced (about 1 cup)
1 medium green bell pepper, diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
3 cloves garlic, minced
1 tbsp olive oil or vegetable oil (if needed for browning)
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
2 tbsp tomato paste
1 cup beef broth or water
1 1/2 tsp kosher salt (divided, plus more to taste)
1 tsp black pepper
1 1/2 tsp dried Italian seasoning or dried oregano-basil blend
1 tsp sugar (optional, to mellow the tomatoes)
1/2 tsp crushed red pepper flakes (optional, for a gentle heat)
1 cup shredded cheddar, mozzarella, or Parmesan cheese (optional, for serving)
2 tbsp chopped fresh parsley or sliced green onions (optional, for garnish)
Directions
Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package directions until just al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. If your beef is very lean, add the olive or vegetable oil to help it brown.
Season the beef with about 1/2 teaspoon of the salt and the black pepper. Cook, stirring occasionally, until the meat is well browned and no pink remains, about 6–8 minutes. If there is a lot of grease in the pan, carefully spoon off most of it, leaving about 1–2 tablespoons for flavor.
Add the diced onion, green bell pepper, and red bell pepper to the browned beef. Stir well and cook over medium heat until the vegetables soften and the onion turns translucent, about 5–7 minutes.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown too much.
Pour in the tomato sauce, diced tomatoes with their juices, tomato paste, and beef broth or water. Stir everything together, scraping up any browned bits from the bottom of the pan.
Season the sauce with the remaining 1 teaspoon salt, Italian seasoning, sugar (if using), and crushed red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and let it bubble softly for 10–15 minutes, stirring now and then.
The sauce should thicken slightly and the peppers should be nice and tender.
Taste the sauce and adjust the seasoning with more salt or pepper if needed. If it tastes a little sharp, another pinch of sugar can smooth it out.
Add the cooked shell pasta to the skillet with the sauce and beef. Stir well so that every shell is coated and some of the sauce nestles down inside. If the mixture seems too thick, splash in a little of the reserved pasta cooking water until it’s as saucy as you like.
Let the pasta and sauce simmer together over low heat for 2–3 minutes so the flavors can get acquainted. Turn off the heat. If you’re using cheese, you can stir in a handful now for a creamy, melty effect, or simply sprinkle it over each serving.
Spoon the pasta into warm bowls, top with extra cheese and a sprinkle of fresh parsley or green onions if you like, and serve right away while it’s good and hot and comforting.
Variations & Tips
For a cheesier, casserole-style version, transfer the finished pasta to a greased baking dish, top with 1–2 cups shredded cheese, and bake at 375°F (190°C) for about 15 minutes until bubbly and golden in spots.
To lean things out a bit, you can use ground turkey or chicken instead of beef; just be sure to add a tablespoon of oil and brown it well for flavor. If you like more vegetables, toss in a cup of sliced mushrooms or a handful of baby spinach during the last few minutes of simmering. For a touch of creaminess, stir in 1/4–1/2 cup of heavy cream or half-and-half right before adding the pasta.
You can also play with the peppers—use all green for a more traditional flavor, or swap in orange and yellow for a sweeter, milder taste. For kids or anyone sensitive to spice, leave out the crushed red pepper flakes.
If you need to cook ahead, this reheats nicely on the stovetop over low heat with a splash of water or broth to loosen the sauce.
Food safety tips: Always cook ground beef to at least 160°F (71°C); if you’re unsure, check with an instant-read thermometer. Drain excess grease carefully to avoid splatters, and never pour hot fat down the sink. Cool leftovers promptly and refrigerate within 2 hours, storing them in a shallow covered container. Eat leftovers within 3–4 days, and reheat until steaming hot all the way through before serving.