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After a hard day on the job, nothing beats coming home to a great, easy-to-make, comfortable dinner. For many years, my family has enjoyed this dish of ground beef in pasta shells. Not only does it please the children, but it also transports me to the family meals of my own youth and makes me want for those simpler times. On top of that, it’s a great use for the ground beef and pantry ingredients that I always have on hand.
A simple side salad drizzled with a light vinaigrette is the perfect complement to this meal, as it provides a welcome contrast to the heavy pasta shells. You can’t go wrong with garlic bread, which is ideal for soaking up any sauce that may spill over. To add more vegetables, try boiling broccoli or sautéing green beans to go with it.
PAID LISTING
Meat-Stuffed Pasta Shells
Four to six servings
Recipe Items
Medium-sized pasta shells, 1 pound
1 lb. of lean beef
chopped onion, one small one
2 minced garlic cloves
Canned diced tomatoes, one can (14.5 oz.)
1.5 oz of tomato sauce, measured in a can
the amount of dry Italian seasoning a teaspoon
Salt, half a teaspoon
one-fourth teaspoon of black pepper
1 cup of mozzarella cheese that has been shred
Grated Parmesan cheese, 1/4 cup
olive oil, 2 tablespoons
How to Follow
1. Prepare the pasta shells as directed on the box. Reserve the drained liquid.
2. Melt the olive oil in a big pan over medium heat.
3. Cook for another 3 to 4 minutes, or until the chopped onion is softened.
4. Cook for a further minute, or until aromatic, then add the minced garlic.
5. Crumble the ground beef with a spoon and add it to the pan. Brown it. Remove any surplus of fat.
6. Add the tomato sauce, chopped tomatoes, Italian seasoning, salt, and pepper. Mix well. Simmer for a few minutes.
7. Toss in the cooked pasta shells and give everything a good toss.
8. Finish by topping with shredded mozzarella and grated Parmesan.
9. Cook, covered, for about 5 minutes or until cheese melts.
10. Take it hot and savor it!
Changes and Hints
Swapping up the beef with ground chicken or turkey makes it a healthier option. When you’re frying the onions, throw in some finely diced zucchini, carrots, or bell peppers if you want to sneak in some extra veggies. A little red wine may be added to the tomato sauce for more taste. Mood for something fiery? Assemble the garlic with some red pepper flakes. To top it all off, broil the pan for a few minutes until the cheese is brown and bubbling for an extra cheesy finish.
