Print Options

Back to Italian Beef and Shells >

Include these items:

Select reviews >

Taste of Home Logo

Italian Beef and Shells

 Italian Beef and Shells
A hearty entree comes easy tonight with this veggie and pasta combo. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio
4 ServingsPrep/Total Time: 30 min.


  • 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 (23 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


  • 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.
Nutritional Facts: 1-3/4 cups equals 396 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 644 mg sodium,

2 of 2

Italian Beef and Shells (continued)

Nutritional Facts: 45 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 3 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.