Why Make This Recipe
Beefy Tomato Shells and Cheese is a hearty dish perfect for families and gatherings. It combines tender pasta shells with savory beef and a rich tomato sauce, all topped off with creamy Parmesan cheese. This meal is not only delicious but also satisfying and simple to prepare, making it a great choice for busy weeknights or casual dinners with friends.
How to Make Beefy Tomato Shells and Cheese
Ingredients:
- One Packet of McCormick Spaghetti Seasoning (found in the aisle with gravy)
- 1 lb Ground Beef
- 1 Medium Yellow Onion, Diced
- 2 Cloves of Garlic, Minced
- 1 6oz Can of Tomato Paste with Italian Herbs
- 1 14.5oz Can of Tomato Sauce with Italian Herbs
- 1 14.5oz Can of Diced Tomatoes with Italian Herbs
- 1 Box of Pasta Shells, I used Barilla
- 1 Cup of Shredded Parmesan Cheese (with extra for serving)
- Olive Oil for Cooking
Directions:
- Begin by boiling the pasta shells in a separate pot. Boil them until there is just a little water left, as this water will be useful in the sauce.
- In a deep skillet, add olive oil, diced onions, and minced garlic. Cook until the onions are soft.
- Next, add the ground beef to the skillet and cook until fully browned. Break up the meat as it cooks. You may want to drain the fat before adding it back to the skillet.
- Add the packet of spaghetti seasoning, and toss it with the cooked meat and onions.
- Then, add the diced tomatoes and tomato sauce to the skillet. Fill the tomato sauce can halfway with water to get the remaining sauce out, and pour that water into the skillet as well.
- Bring the mixture to a simmer and let it simmer for 10 minutes.
- Stir in the tomato paste and keep stirring to combine it into the sauce. Simmer for another 10 minutes.
- Add the cooked pasta shells and the remaining water from the pasta pot. If you have more than a cup of water left, reserve one cup of it and then drain the noodles. Add everything to the skillet with the sauce.
- Stir well to combine. Simmer for 5 minutes, then turn off the heat and mix in the cup of Parmesan cheese. Let everything sit for about 10 minutes before serving.
- Serve with extra cheese on top, along with fresh or dried herbs and some garlic bread on the side.
How to Serve Beefy Tomato Shells and Cheese
Serve Beefy Tomato Shells and Cheese hot, topped with extra shredded Parmesan cheese. You can also sprinkle fresh or dried herbs like basil or oregano for added flavor. Pair it with a side of garlic bread or a simple salad for a complete meal.
How to Store Beefy Tomato Shells and Cheese
Store any leftovers in an airtight container in the refrigerator. This dish can be kept for up to 3-4 days. To reheat, warm it up in a skillet on the stove or in the microwave until heated through.
Tips to Make Beefy Tomato Shells and Cheese
- If you prefer a little spice, add red pepper flakes or chopped jalapeños.
- Use ground turkey or chicken as a leaner option.
- For a creamier sauce, mix in a little cream cheese or sour cream just before serving.
Variation
Feel free to add vegetables, such as bell peppers or spinach, to the beef mixture for extra nutrition and flavor. You can also switch up the type of cheese using mozzarella or cheddar for different tastes.
FAQs
1. Can I freeze Beefy Tomato Shells and Cheese?
Yes, you can freeze it! Just make sure to let it cool completely before transferring it to a freezer-safe container. It will last for around 2-3 months in the freezer.
2. What can I serve with Beefy Tomato Shells and Cheese?
This dish goes well with a green salad, garlic bread, or steamed vegetables.
3. Can I make this dish vegetarian?
Absolutely! You can substitute the ground beef with lentils or a meat substitute, and keep the rest of the ingredients the same for a vegetarian version.
Beefy Tomato Shells and Cheese
Ingredients
Main Ingredients
- 1 packet McCormick Spaghetti Seasoning found in the aisle with gravy
- 1 lb Ground Beef or ground turkey/chicken for a leaner option
- 1 medium Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 1 6oz can Tomato Paste with Italian Herbs
- 1 14.5oz can Tomato Sauce with Italian Herbs
- 1 14.5oz can Diced Tomatoes with Italian Herbs
- 1 box Pasta Shells I used Barilla
- 1 cup Shredded Parmesan Cheese with extra for serving
- to taste Olive Oil for cooking
Instructions
Preparation
- Begin by boiling the pasta shells in a separate pot until there is just a little water left.
- In a deep skillet, add olive oil, diced onions, and minced garlic. Cook until the onions are soft.
- Add the ground beef to the skillet and cook until fully browned, breaking up the meat as it cooks.
- Drain the fat if necessary before adding the beef back to the skillet.
- Add the packet of spaghetti seasoning, tossing it with the cooked meat and onions.
- Add the diced tomatoes and tomato sauce to the skillet. Fill the tomato sauce can halfway with water, pour it into the skillet.
- Bring the mixture to a simmer and let it simmer for 10 minutes.
- Stir in the tomato paste and keep stirring to combine it into the sauce. Simmer for another 10 minutes.
- Add the cooked pasta shells and the remaining water from the pasta pot, reserving one cup if more than a cup is left.
- Stir well to combine and simmer for 5 minutes.
- Turn off the heat and mix in the cup of Parmesan cheese. Let sit for about 10 minutes before serving.