One-Pot Cheesy Beef Shells
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 28 min
- Cost
- $13.00
- Nutrition
- 500 cal · 30g protein
- kid-favorite
- comfort-food
- one-pot
- budget
🍳 1 pan · Picky-eater safe bet: plain noodles
One-Pot Cheesy Beef Shells is a weeknight dinner that serves 4 and is on the table in about 33 minutes, for around $13 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb 90% lean ground beef
- 1 count onion
- 1 tbsp minced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz medium pasta shells
- 14½ oz low-sodium canned diced tomatoes
- 6 oz tomato paste
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 12 oz frozen peas
- 1 tbsp butter
Steps
- Brown the beef with the diced onion in a deep skillet over medium-high heat, 7 minutes, until no pink remains and it reaches 160°F. Drain, then stir in the garlic, basil and oregano for 30 seconds.
- Add the uncooked shells, 2 1/2 cups water, the diced tomatoes with their juice and the tomato paste. Bring to a boil.
- Cover and simmer on low, stirring a couple of times, 12 to 14 minutes until the pasta is tender and the sauce is thick. Meanwhile, cook the peas by the package directions and toss with the butter.
- Stir in the Parmesan, scatter the mozzarella on top, cover 2 minutes to melt, and serve with the buttered peas.
- Picky eater? Serve plain shells with a little cheese and the peas on the side.
- Make ahead: dice the onion and brown the beef up to 2 days ahead and refrigerate; leftovers keep 3 days in the fridge.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 30 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop