Pasta Shells With Ground Beef Recipe

If you need an easy, filling dinner that brings big flavor to the table without a lot of fuss, this Pasta Shells With Ground Beef recipe is a wonderful one to keep on repeat. It’s a hearty one-pan meal made with toasted pasta shells, seasoned ground beef, Rotel, serrano chiles, and a rich tomato-bouillon broth that cooks right into the pasta. The result is bold, cozy, and perfect for busy weeknights when you want something satisfying and family-friendly.

This dish has that comforting homemade feel while still being simple enough for even a hectic evening. The toasted pasta gives it extra depth, and the combination of beef, spices, and chiles makes every bite flavorful and warm. Whether you serve it as-is or with a little extra cilantro on top, it’s the kind of dinner everyone comes back for.

Why You’ll Love This Recipe

• One-pan meal for easy cleanup
  
• Loaded with bold, savory flavor
  
• Hearty enough for a full family dinner
  
• Simple ingredients with pantry staples
  
• Toasted pasta adds extra richness
  
• Easy to adjust for more or less heat
  

Ingredients

• 1.5 pounds ground beef
  
• 1 medium garlic clove, minced
  
• Black pepper, to taste
  
• Sazon Perfecta seasoning, to taste
  
• 2 cups medium pasta shells
  
• 1/4 cup oil
  
• 4 cups water
  
• 2 tablespoons granulated Knorr chicken bouillon
  
• 4 tablespoons granulated Knorr tomato bouillon
  
• 3 serrano chiles, diced
  
• 1/2 onion, chopped
  
• 1 can Rotel
  
• 1 handful fresh cilantro, chopped
  
• Garlic powder, to taste
  
• Onion powder, to taste
  
• 2 packets red sazon
  
• 1 bay leaf
  

Kitchen Tools You’ll Need

• Large skillet
  
• Deep skillet or sauté pan with lid
  
• Wooden spoon or spatula
  
• Measuring cups and spoons
  
• Knife and cutting board
  

How to Make Pasta Shells With Ground Beef

Step 1: Brown the Ground Beef

In a large skillet over medium heat, add the ground beef, minced garlic, black pepper, and Sazon Perfecta seasoning. Cook until the beef is browned and cooked through, breaking it apart as it cooks. Drain any excess grease and set aside.

Step 2: Toast the Pasta Shells

In a deep skillet or large sauté pan, heat the oil over medium heat. Add the pasta shells and cook, stirring frequently, until they are lightly golden and toasted. This step adds a deeper, richer flavor to the dish.

Step 3: Combine the Ingredients

Add the cooked ground beef to the skillet with the toasted pasta shells. Pour in the water, then stir in the chicken bouillon, tomato bouillon, diced serrano chiles, chopped onion, Rotel, chopped cilantro, red sazon packets, and bay leaf.

Step 4: Season and Simmer

Add garlic powder and onion powder to taste. Stir everything together well, then cover the skillet with a lid. Cook over medium-high heat, stirring occasionally, until the pasta shells are al dente and most of the liquid has been absorbed.

Step 5: Serve and Enjoy

Remove the bay leaf before serving. Spoon the pasta into bowls and serve hot. Garnish with extra cilantro if desired.

Tips for the Best Pasta Shells With Ground Beef

Toast the pasta carefully and stir often so it browns evenly without burning. Keep an eye on the liquid as it cooks, since pasta brands can vary a bit in cooking time and absorption. If the mixture starts looking dry before the shells are tender, add a splash of water. For a milder version, reduce the serrano chiles or remove the seeds before dicing.

Variations

You can easily make this recipe your own. Swap the ground beef for ground turkey or chicken for a lighter version. Add corn, peas, or diced bell peppers for extra vegetables. If you like cheesy pasta dishes, stir in shredded cheddar or Monterey Jack right before serving.

What to Serve With Pasta Shells With Ground Beef

This recipe is filling enough to stand on its own, but it also pairs well with a simple green salad, warm tortillas, garlic bread, or sliced avocado on the side. A squeeze of fresh lime over the top is also delicious.

FAQs

Can I make this recipe less spicy?

Yes. You can reduce the number of serrano chiles or remove the seeds to lower the heat. You can also use mild Rotel instead of the regular version.

Can I use a different pasta shape?

Yes. Small pasta shapes like elbow macaroni, small penne, or ditalini can work, though cooking time may vary slightly.

Do I have to toast the pasta first?

Toasting is highly recommended because it adds a nutty, richer flavor and gives the dish its signature taste. But in a pinch, you can skip it.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

How do I reheat it?

Reheat in a skillet over low heat or in the microwave. Add a splash of water if needed to loosen it up.

Can I freeze it?

Yes, though the pasta may soften a bit after thawing. Let it cool completely, then freeze in airtight containers for up to 2 months.

Nutrition Information

Per serving:

• Calories: 520
  
• Protein: 27g
  
• Carbohydrates: 30g
  
• Fat: 31g
  
• Saturated Fat: 10g
  
• Cholesterol: 85mg
  
• Sodium: 1180mg
  
• Fiber: 3g
  
• Sugar: 4g

Storage Tips

Refrigerate leftovers once cooled and keep them tightly covered. When reheating, a small splash of water or broth helps bring the sauce-like texture back and keeps the pasta from drying out.