Easy Ground Beef Pasta Shells Skillet with Italian Flavor

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Simple Ground Beef Shells Skillet

Do you want a filling, homey pasta? The velvety Italian seasoned sauce covers the pasta shells, ground meat, spinach, and tomatoes in a skillet. Did we mention the big sprinkle of Parmesan? In just 30 minutes,

About This Recipe

Let me take you 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 of things. You know those days when you open the fridge, let out a big sigh, and wonder what you can make with the little things you have? That was me. I took some ground beef, some pasta shells, and some fresh vegetables I had on hand and just went with it. I had no idea 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 hearty laughs and comfort food.

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 is full with healthy nutrients. We’re talking 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 right mix of creamy and tangy with the Italian seasoning thrown on top like fairy dust. And if you think cheese makes everything better (who doesn’t?), this dish has the amazing, 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 extra virgin olive oil are best.
1/2 medium onion, cut into small pieces
2 to 3 cups of fresh baby spinach that has been freshly cleaned
Two 14.5 oz. cans of diced tomatoes with their juices
Three teaspoons of tomato paste
1 cup of beef broth
2 teaspoons of Italian seasoning
Three cloves of garlic, chopped up (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 as you like
¾ cup of water saved from cooking pasta
½ cup of heavy cream (this is optional)

Instructions

Start by getting the spaghetti shells ready. Follow the manufacturer’s instructions for cooking them until they are al dente. After cooking, drain the pasta, but make sure to save about 3/4 cup of the cooking water. After that, mix a tablespoon of olive oil into the drained pasta and leave it aside for later.
Add a tablespoon of olive oil to a large skillet and heat it over medium-high heat. Add the diced onions to the oil when it starts to shine. Let the onions fry for 1 to 2 minutes, or until they are clear. Then, put the ground meat in the skillet. Stir the steak every now and then while it cooks until it is fully browned. This normally takes 7 to 9 minutes. Get rid of any extra oil that builds up during this time.

Once the meat is cooked through, 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 have mixed together well. Lower the heat to medium-low and add the leftover pasta water, heavy cream (if using), and Parmesan cheese. Keep stirring this combination and let it boil. This will help the cheese melt evenly into the sauce and the mixture will get a little thicker.
Finally, add the pasta that you made earlier to the skillet, making sure that each shell is well covered with the beef and cheese mixture.
Before serving, you might choose to add some grated Parmesan cheese, finely chopped basil, or parsley on top.

Nutrition Information

Ingredients (Repeated for Convenience)

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 of a medium-sized onion, chopped very small
2 to 3 cups of fresh baby spinach that has been rinsed well
Two cans of diced tomatoes, with fluids included
3 tablespoons of tomato paste
1 cup of beef broth
2 teaspoons of Italian seasoning
3 cloves of minced garlic (or 1 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 as you like
¾ cup of water set aside from the cooked pasta
½ cup of heavy cream (this is optional)

Instructions (Repeated for Convenience)

Start by getting the spaghetti shells ready. Follow the manufacturer’s instructions for cooking them until they are al dente. After cooking, drain the pasta, but make sure to save about 3/4 cup of the cooking water. After that, mix a tablespoon of olive oil into the drained pasta and leave it aside for later.
At the same time that the pasta is cooking, start getting the beef ready. Add a tablespoon of olive oil to a large skillet and heat it over medium-high heat. Add the diced onions to the oil when it starts to shine. Let the onions fry for 1 to 2 minutes, or until they are clear. Then, put the ground meat in the skillet. Stir the steak every now and then while it cooks until it is fully browned. This normally takes 7 to 9 minutes. Get rid of any extra oil that builds up during this time.
Once the meat is cooked through, 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 have mixed together well. Lower the heat to medium-low and add the leftover pasta water, heavy cream (if using), and Parmesan cheese. Keep stirring this combination and let it boil. This will help the cheese melt evenly into the sauce and the mixture will get a little thicker.
Finally, add the pasta that you made earlier to the skillet, making sure that all of the pasta shells are 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.