Instructions
- Cook the beef:
- In a large skillet over medium heat, cook ground beef until browned.
- Drain excess fat, then add onion and garlic. Sauté 2–3 minutes until softened.
- Stir in Italian seasoning, salt, and pepper.
- Add liquids and pasta:
- Stir in diced tomatoes, tomato sauce, and beef broth.
- Bring to a simmer, then add shell pasta.
- Cover and cook 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over the skillet.
- Cover and let melt 2–3 minutes.
- Serve:
- Garnish with chopped parsley or basil.
- Serve hot directly from the skillet.
💡 Tips
- For extra creaminess, stir in ½ cup cream or sour cream at the end.
- Add vegetables like bell peppers, mushrooms, or spinach for a more balanced meal.
- Leftovers can be stored in the fridge for 2–3 days and reheated easily.
- For a baked version, sprinkle additional cheese on top and bake at 375°F (190°C) for 10–15 minutes until golden and bubbly.
If you want, I can also give you a one-pot, creamy version of this Beef and Shell Pasta Skillet that’s extra cheesy and comes together in under 30 minutes. Do you want me to do that?