Simple Ground Beef Shells Skillet

Do you want a filling, homey pasta dish? You may dive into a skillet full of delicious pasta shells, juicy ground beef, fresh spinach, and tangy tomatoes, all covered in a smooth Italian seasoned sauce. Did we mention the big amount of Parmesan? In just 30 minutes,

Story Behind the Recipe

Let’s go back in time for a moment. I came up with the “SIMPLE GROUND BEEF SHELLS SKILLET” on a rainy night. It began as a random mix-up. You know those days when you open the fridge, sigh, and wonder what you can make with what you have? That was me. I took some ground beef, spaghetti shells, and fresh vegetables that I already had and went with the flow. I had no idea that it would become a family favorite that even my picky niece begs for. Now, every time I make this, it brings back memories of that fun night with the people I love, full of laughter and comfort food.

Why This Beef Pasta Skillet Is Special

Okay, let’s talk about why this beef pasta skillet is special. First of all, it’s quick—like, you can win a race against your hungry stomach type of quick. Second, it’s full with healthy nutrients. We’re talking about baby spinach (your muscles will thank you) and chopped tomatoes (hello, antioxidants). Then there’s the full symphony of flavors that dance in your mouth. The Italian seasoning is like fairy dust, and the creaminess and tanginess are just right. If you think cheese makes everything better (and who doesn’t?), this meal has the hypnotic, melty goodness of Parmesan.

Ingredients

A package of medium-sized pasta shells that weighs 16 ounces
1 pound of lean ground beef
2 tablespoons of olive oil, preferably extra virgin
½ medium onion, cut into small pieces
2–3 cups of baby spinach that has been thoroughly cleaned
Two cans of diced tomatoes, including the juices
3 tablespoons of tomato paste
1 cup of beef broth
2 teaspoons of Italian spices
Three cloves of minced garlic (or one teaspoon of garlic powder)
¼ to ½ teaspoon of crushed red pepper flakes
¾ cup of grated Parmesan cheese
½ teaspoon of freshly ground black pepper
½ teaspoon of salt, or more or less to taste
¾ cup of water set aside from the pasta that was cooked
½ cup of heavy cream; this is an optional element.

Instructions

Start by getting the spaghetti shells ready. Follow the directions on the package to cook them until they are al dente. After cooking, drain the pasta, but save about ¾ cup of the cooking water. After that, mix the drained pasta with a tablespoon of olive oil and store it aside for later use.
While the pasta is cooking, get the steak ready at the same time. Put a tablespoon of olive oil in a big skillet and heat it over medium-high heat. Add the diced onions to the oil as it starts to shimmer. Let the onions simmer until they are clear, which usually takes 1 to 2 minutes. After that, put the ground meat in the skillet. Keep cooking, stirring every now and then, until the steak is well browned, which should take around 7 to 9 minutes. Get rid of any extra oil that builds up during this process.

Once the beef is cooked to your liking, add the baby spinach, diced tomatoes, beef broth, tomato paste, minced garlic, and all the spices you need to the skillet. Let the mixture cook until the spinach has wilted and all the other ingredients are well mixed. Turn the heat down to medium-low and add the leftover pasta water, heavy cream (if using), and Parmesan cheese. Stir this combination constantly and let it boil until the cheese melts evenly into the sauce and the mixture gets a little thicker.
Finally, add the pasta that you made earlier to the skillet, making sure that each shell is well coated with the beef and cheese mixture.
Before serving, you might add some grated Parmesan cheese, finely chopped basil, or parsley on top as a garnish.

Nutritional Information