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Italian Beef and Shells

13 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Dec. 02, 2022
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
Italian Beef and Shells
Italian Beef and Shells Recipe photo by Taste of Home
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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

  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, crumble beef; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes. Drain pasta; stir into beef mixture and heat through.

Nutrition 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.