Key Takeaways:
- One-pan wonder with minimal cleanup
- Ready in just 30 minutes from start to finish
- Perfect weeknight dinner for busy families
- Customizable with your favorite veggies and cheese
Why This Simple Ground Beef Shells Skillet Will Save Your Weeknights
Tired of the same old dinner routine? The Simple Ground Beef Shells Skillet recipe is about to change your weeknight menu forever. This crowd-pleasing dish combines hearty ground beef, pasta shells, and gooey cheese in one pan for the ultimate comfort food experience.
What makes this Simple Ground Beef Shells Skillet special is how it delivers maximum flavor with minimal effort. No more juggling multiple pots and pans or spending hours in the kitchen after a long day. This recipe is designed for real life when you need something satisfying that doesn’t take all evening to prepare.
Let’s get cooking and see why this one-pan Simple Ground Beef Shells Skillet deserves a permanent spot in your meal rotation!
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 485 | – |
| Protein | 27g | 54% |
| Carbohydrates | 42g | 14% |
| Fat | 22g | 34% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Sodium | 650mg | 27% |
| Calcium | 200mg | 20% |
| Iron | 3.5mg | 19% |
Based on a 2,000 calorie diet. Serves 4 people.
What You’ll Need for Your Simple Ground Beef Shells Skillet
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 pound | 85-90% lean recommended |
| Medium shell pasta | 8 ounces | About 2½ cups uncooked |
| Yellow onion | 1 medium | Diced (about 1 cup) |
| Bell pepper | 1 medium | Any color, diced |
| Garlic | 3 cloves | Minced |
| Tomato sauce | 15 oz can | No salt added preferred |
| Beef broth | 2 cups | Low sodium |
| Italian seasoning | 1 tablespoon | – |
| Garlic powder | 1 teaspoon | – |
| Onion powder | 1 teaspoon | – |
| Paprika | ½ teaspoon | – |
| Salt | ¾ teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Shredded cheese | 1½ cups | Cheddar, mozzarella, or Mexican blend |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
| Olive oil | 1 tablespoon | For sautéing |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large skillet (12-inch) | Main cooking vessel |
| Wooden spoon | For stirring and breaking up meat |
| Measuring cups and spoons | For precise measurements |
| Chef’s knife | For chopping vegetables |
| Cutting board | Prep surface |
| Can opener | For tomato sauce |
| Colander | Optional, for draining beef if needed |
| Kitchen timer | To track cooking times |
| Pot holders | For handling hot skillet |
Possible Substitutions
- Ground beef: Ground turkey, chicken, or plant-based meat alternatives
- Shell pasta: Elbow macaroni, rotini, or penne
- Bell pepper: Zucchini, spinach, or any other vegetable
- Tomato sauce: Crushed tomatoes with 1 teaspoon tomato paste
- Beef broth: Chicken broth or vegetable broth
- Dairy-free option: Use dairy-free cheese alternatives
Complete Beginner-Friendly Instructions for Simple Ground Beef Shells Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Preparation Phase (10 minutes)
- Set up your workspace:
- Clear your counter space
- Place your cutting board in a stable position
- Get your knife ready
- Set your skillet within reach
- Measure all ingredients before you start cooking:
- Use measuring cups for liquids (broth)
- Use measuring spoons for spices
- Portion out 8 ounces of pasta (use a kitchen scale if you have one)
- Set out 1 pound of ground beef
- Prepare the vegetables:
- Onion preparation:
- Cut off both ends of the onion
- Peel off the papery skin
- Cut the onion in half from top to bottom
- Place flat side down on cutting board for stability
- Make vertical cuts about ¼-inch apart
- Turn and make horizontal cuts to create ¼-inch diced pieces
- You should have about 1 cup when finished
- Bell pepper preparation:
- Cut around the stem and remove it
- Cut the pepper in half
- Remove all seeds and white membrane
- Place flat side down and slice into strips
- Turn strips and cut crosswise into ¼-inch dice
- You should have about 1 cup when finished
- Garlic preparation:
- Separate 3 cloves from the head
- Press down on each clove with the flat side of your knife to loosen the skin
- Peel off the papery skin
- Mince finely by making small, close cuts in different directions
- Run your knife through the pile a few times for even smaller pieces
- Parsley preparation:
- Rinse under cold water
- Pat dry with paper towels
- Remove leaves from stems
- Gather leaves in a small pile
- Chop with a rocking motion until finely cut
- Set aside for garnish
- Onion preparation:
- Open and prepare canned ingredients:
- Open the can of tomato sauce with a can opener
- Measure out 2 cups of beef broth in a measuring cup
- Combine dry seasonings in a small bowl:
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Mix well with a spoon
Cooking Phase (20 minutes)
Step 1: Brown the Beef (6-7 minutes)
- Place your large skillet on the stove and turn heat to medium-high.
- Add 1 tablespoon olive oil to the skillet.
- How to know when oil is ready: Look for it to flow easily across the pan when tilted slightly.
- Add your diced onion and bell pepper to the hot oil.
- BEGINNER TIP: Stand back slightly as vegetables might sizzle and splatter.
- Stir vegetables with wooden spoon for 2-3 minutes until they begin to soften.
- Add ground beef to the skillet.
- How to break up ground beef properly:
- Use the edge of your wooden spoon to press down and separate the meat
- Continue breaking apart any large chunks
- Stir frequently to ensure even cooking
- The meat should be in small, even pieces
- Cook until no pink remains in the beef, about 5-6 minutes.
- How to tell beef is done: It should be completely brown with no pink spots.
- Add the minced garlic and stir continuously for 30 seconds.
- IMPORTANT: Garlic burns easily, so keep it moving in the pan.
- OPTIONAL: If you see excess fat (clear liquid on surface), you can:
- Carefully tilt the skillet to one side
- Hold beef back with wooden spoon
- Spoon out excess fat
- Or skip this step if using lean beef
Step 2: Add Seasonings and Liquids (2-3 minutes)
- Sprinkle your pre-mixed seasonings evenly over the meat mixture.
- Stir thoroughly for 30 seconds to coat all the meat and vegetables.
- Pour in the entire can of tomato sauce.
- TIP: Use a spatula to scrape all sauce from the can.
- Pour in 2 cups of beef broth.
- BEGINNER TIP: Add liquids slowly to avoid splashing.
- Stir everything together, making sure to scrape the bottom of the pan.
- Why scrape the bottom: This releases flavorful browned bits called “fond.”
- Bring the mixture to a simmer.
- How to identify a simmer: Small bubbles should appear around the edges of the skillet.
Step 3: Cook the Pasta (8-10 minutes)
- Add the uncooked shell pasta directly to the skillet.
- Stir gently to ensure all pasta is submerged in the liquid.
- BEGINNER TIP: If some shells stick up, press them down gently with the back of your spoon.
- Reduce heat to medium-low.
- Cover the skillet with a lid.
- No lid? Use aluminum foil crimped tightly around the edges.
- Set your timer for 8 minutes.
- IMPORTANT: Stir the mixture every 2-3 minutes to prevent sticking.
- How to check pasta doneness:
- After 8 minutes, carefully remove one shell with a spoon
- Let it cool slightly
- Taste it – it should be tender but still have a slight firmness (al dente)
- If too firm, continue cooking for 1-2 more minutes and check again
- If mixture seems dry during cooking:
- Add ¼ cup more broth or water
- Stir gently to incorporate
- If mixture seems too wet:
- Remove lid and cook for 1-2 minutes to reduce liquid
- The sauce will continue to thicken as it cools
Step 4: Add Cheese (4-5 minutes)
- Once pasta is tender, check that most liquid has been absorbed.
- Too much liquid? Cook uncovered for 1-2 minutes to reduce.
- Turn heat off completely.
- Sprinkle shredded cheese evenly over the entire surface.
- BEGINNER TIP: Don’t dump cheese in one spot; use your fingers to sprinkle it evenly.
- Cover the skillet again with the lid.
- Let stand for 2-3 minutes to melt the cheese completely.
- How to check if cheese is melted: Lift the lid slightly and look for shiny, melted appearance with no visible shreds.
- Remove from heat completely.
- Let the Simple Ground Beef Shells Skillet stand for 5 minutes before serving.
- Why wait? This rest time allows the sauce to thicken and flavors to meld.
Finishing and Serving (2 minutes)
- Sprinkle fresh chopped parsley over the top of your Simple Ground Beef Shells Skillet.
- PRESENTATION TIP: Sprinkle from about 12 inches above for even distribution.
- Serve directly from the skillet for a rustic presentation.
- ALTERNATIVE: Transfer to a serving dish using a large spoon.
- Portion size: Divide into 4 equal servings.
- PAIRING SUGGESTIONS:
- Simple green salad
- Garlic bread
- Steamed vegetables
Troubleshooting Your Simple Ground Beef Shells Skillet
| Problem | Solution |
|---|---|
| Pasta isn’t cooking evenly | Make sure pasta is fully submerged in liquid and stir more frequently |
| Mixture is too watery | Remove lid and simmer uncovered for 3-5 minutes to reduce excess liquid |
| Mixture is too dry | Add ¼ cup additional broth or water and stir well |
| Burnt bottom | Remove from heat immediately, transfer to a new pan if necessary, and don’t scrape burnt parts |
| Cheese isn’t melting well | Cover with a lid and let the residual heat melt the cheese, or turn heat to low for 1 minute |
| Pasta is overcooked/mushy | Next time, check pasta 2 minutes earlier than recipe suggests |
| Flavors seem bland | Add ¼ teaspoon more salt and a sprinkle of red pepper flakes |
Make It Your Own: Variations of Simple Ground Beef Shells Skillet
Want to put your own spin on this Simple Ground Beef Shells Skillet? Here are some ideas to try next time:
Veggie Loaded Simple Ground Beef Shells Skillet
Add 1 cup of diced zucchini, 1 cup of sliced mushrooms, or 2 cups of fresh spinach during the last 5 minutes of cooking for extra nutrition. This is a great way to sneak in more vegetables, similar to how we do in our ground beef and broccoli recipe.
Spicy Simple Ground Beef Shells Skillet
Add ¼ teaspoon cayenne pepper or ½ cup of diced jalapeños to the vegetable mix for heat lovers. Remove seeds from jalapeños for milder heat.
Creamy Simple Ground Beef Shells Skillet
Stir in ¼ cup of cream cheese or ½ cup sour cream just before adding the shredded cheese for a creamier texture, similar to our popular beef queso mac and cheese.
Mexican-Inspired Simple Ground Beef Shells Skillet
Swap Italian seasoning for 2 tablespoons taco seasoning and top with avocado slices and cilantro instead of parsley. Add a can of black beans and corn for authentic flavor.
Extra Protein Simple Ground Beef Shells Skillet
Add a can of drained and rinsed black beans or kidney beans during the last 5 minutes of cooking for additional protein and fiber.
Storage & Reheating Guidelines for Simple Ground Beef Shells Skillet
This dish makes excellent leftovers! Here’s how to store and reheat properly:
Storage Options
- Refrigerator: Store in an airtight container for up to 3-4 days.
- BEGINNER TIP: Cool completely before refrigerating to prevent condensation.
- Divide into individual portions for easier reheating.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months.
- BEGINNER TIP: Label containers with date and contents.
- Leave ½-inch space at top for expansion.
Reheating Methods
- Microwave:
- Place a portion in a microwave-safe bowl
- Add 1 tablespoon of water or broth
- Cover with a damp paper towel (prevents drying out)
- Heat for 1 minute
- Stir thoroughly
- Heat for another 30-60 seconds until steaming hot (165°F)
- Stovetop:
- Place a portion in a small skillet
- Add 2 tablespoons of broth or water
- Cover and heat over medium-low heat
- Stir every minute
- Heat for 4-5 minutes until steaming hot (165°F)
- Oven:
- Preheat oven to 350°F
- Transfer to an oven-safe dish
- Add 2-3 tablespoons of broth
- Cover tightly with foil
- Heat for 15-20 minutes until steaming hot (165°F)
Safety Notes & Pro Tips for Simple Ground Beef Shells Skillet
Food Safety
- Always cook ground beef to an internal temperature of 160°F (71°C).
- BEGINNER TIP: A food thermometer is the only reliable way to check temperature.
- Wash hands with soap and warm water for 20 seconds after handling raw meat.
- Use separate cutting boards for meat and vegetables.
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to 165°F (74°C) before eating.
- Never leave dairy-based dishes at room temperature for extended periods.
Pro Tips for Perfect Simple Ground Beef Shells Skillet
- Quality matters: Use fresh ingredients for the best flavor.
- Look for beef with a bright red color and minimal liquid in the package.
- Choose firm vegetables without soft spots.
- Don’t overcook the pasta: Check it frequently during the last few minutes.
- Pasta continues cooking slightly after heat is removed.
- Let it rest: Allowing the dish to stand for 5 minutes helps flavors meld and thickens the sauce.
- Prep ahead: Chop vegetables in the morning to save time at dinner.
- Store prepped vegetables in sealed containers in the refrigerator.
- Cast iron advantage: If you have a cast iron skillet, use it for even heating and a nice crust on the bottom.
- Cheese tip: Freshly grated cheese melts better than pre-shredded bagged cheese.
- Taste as you go: Adjust seasonings before adding the pasta.
This Simple Ground Beef Shells Skillet is a versatile base recipe that you can adapt to your family’s preferences. For more classic pasta inspiration, check out our old-school spaghetti with ground beef that uses similar ingredients but with a different preparation method.
Remember, the key to mastering this one-pan wonder is taking your time and following each step carefully. With practice, this Simple Ground Beef Shells Skillet will become second nature – a reliable go-to meal your family will request again and again!
