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Stovetop Beef 'n' Shells

 Stovetop Beef 'n' Shells
β€œI fix this supper when I'm pressed for time,” says Donna Roberts in Shumway, Illinois. β€œIt's as tasty as it is fast. Team it with salad, bread and fruit for a comforting meal.”
4 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups uncooked medium pasta shells
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Cook pasta according to package directions. Meanwhile, in a large
  • saucepan, cook beef and onion over medium heat until meat is no
  • longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in the tomatoes, tomato sauce, sugar, salt and pepper. Bring to
  • a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Drain
  • pasta; stir into beef mixture and heat through. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups equals 339 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 772 mg sodium, 36 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Stovetop Beef 'n' Shells (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.