Italian Beef and Shells Recipe

5 7 8
Italian Beef and Shells Recipe
Italian Beef and Shells Recipe photo by Taste of Home
Publisher Photo

Italian Beef and Shells Recipe

Read Reviews
5 7 8
Publisher Photo
A veggie and pasta combo makes a hearty entree that comes together easily. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups uncooked medium pasta shells
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 jar (24 ounces) marinara sauce
  • 1 small yellow summer squash, quartered and sliced
  • 1 small zucchini, quartered and sliced
  • 1/4 cup dry red wine or reduced-sodium beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper

Directions

Cook pasta according to package directions.
Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.
Originally published as Italian Beef and Shells in Simple & Delicious October/November 2010, p30

Nutritional Facts

1-3/4 cups: 396 calories, 10g fat (4g saturated fat), 71mg cholesterol, 644mg sodium, 45g carbohydrate (16g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

  • 1-1/2 cups uncooked medium pasta shells
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 jar (24 ounces) marinara sauce
  • 1 small yellow summer squash, quartered and sliced
  • 1 small zucchini, quartered and sliced
  • 1/4 cup dry red wine or reduced-sodium beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  1. Cook pasta according to package directions.
  2. Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.
Originally published as Italian Beef and Shells in Simple & Delicious October/November 2010, p30

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Reviews forItalian Beef and Shells

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lurky27 User ID: 1251896 236893
Reviewed Nov. 7, 2015

"I substituted ground turkey for the ground beef. Delicious!

~ Theresa"

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smagal User ID: 5715837 120504
Reviewed Jul. 7, 2014

"tasty, healthy, easy, and not too expensive to make, overall a great meal!"

MY REVIEW
jillanglemyer User ID: 2065875 174824
Reviewed Oct. 2, 2013

"Very good and easy. I also added chopped carrots."

MY REVIEW
cherylmac User ID: 1895579 130291
Reviewed Oct. 25, 2011

"Easy to make and awesome!"

MY REVIEW
lisa8251 User ID: 5618573 110130
Reviewed Jun. 26, 2011

"Very good Recipe simple and I love the use of squash. This has become a staple in my household."

MY REVIEW
ngreig User ID: 5584938 188882
Reviewed Nov. 10, 2010

"Easy and Delicious! No complaints here :D"

MY REVIEW
goldie's mom User ID: 5569880 211880
Reviewed Nov. 3, 2010

"Very good and quick pasta dish!!! I made it with whole wheat penne pasta and it was delish!!"

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