Are you ready for a quick, easy, and utterly delicious dinner option? Look no further! This shell pasta with ground beef recipe is a game-changer for busy weeknights. With minimal prep and maximum flavor, this dish is perfect for the whole family
Trust me, once you try this mind-blowingly good recipe, you'll keep coming back for more!
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- Comfort food. This dish is a perfect combination of savory ground beef, tender shell pasta, and a rich, flavorful sauce. It’s comfort food at its best and I especially love that it's incredibly easy to prepare. It's ideal for those hectic evenings.
- Chaotic weeknights. Serve this dish for a quick weeknight dinner, a cozy family meal, or even for a casual gathering with friends. It's versatile enough to fit any occasion.
- Meal prep. Make a big batch of the sauce and freeze it in meal sized portions.
This is really easy to make - I like it on the shell macaroni because the shape holds more of the sauce. YAY!
Rotini will work, too. Just be sure to use something that can catch and hold plenty of the sauce.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Ground meat swap. Swap ground beef for ground turkey or chicken for a lighter option.
- Add veggies. Add vegetables like bell peppers, spinach, or mushrooms for extra nutrition.
- Whole wheat nutrition. Use whole wheat pasta to up the nutritional value of this meal.
- Gluten-free. Use GF pasta to make this gluten free.
🤫 Cook's secrets -
Prefer to leave out the vodka? No problem! Just add an equal amount of the pasta water that's left from cooking the pasta!
🍴 Equipment
- stockpot
- cast iron skillet
- colander
- blender
- wooden spoon
🥫 How to store leftovers
Let come to room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
This recipe freezes well for up to 3 months.
Marye's Tip o' the day
For an even richer flavor, let the sauce simmer on low heat for an additional 10-15 minutes before combining with the pasta. This allows the flavors to meld beautifully.
💭 Things to know
- Brown the ground beef thoroughly to develop deep, rich flavors.
- Use freshly grated cheese for the best melting and flavor.
- Reserve some pasta water to adjust the consistency of the sauce.
- Don't overcook the pasta; aim for al dente, as it will continue to cook slightly when mixed with the hot sauce.
- This recipe is easily doubled for meal prepping or feeding a larger crowd.
👩🍳 FAQs
Have other questions? Ask me in the comments!
Yes, you can freeze it! Store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Absolutely! You can prepare the sauce a day ahead and store it in the refrigerator. Cook the pasta fresh when you’re ready to serve.
📚 Related recipes
🍽️ Serve with...
Air fryer garlic bread is quick and easy plus it's a deliciously crispy addition to this comfort food meal.
Italian green bean salad is crispy with a delicious tang from Italian dressing.
Chocolate cobbler is quick and easy thanks to the microwave!
🍽️ Repurpose leftovers
Got leftovers? Like many Italian inspired recipes, this dish is better the next day. If you need a couple of ideas for changing it up take a look -
- Soup: Turn the leftovers into a hearty soup by adding a little V-8 or tomato juice, diced tomatoes, and a handful of fresh or frozen vegetables. Simmer until everything is heated through and the flavors are well combined. Thin. with more juice as needed.
- Stuffed zucchini boats: Cut zucchini in half lengthwise and scoop out the seeds to create a "boat." Fill with the leftover pasta mixture, top with a little cheese, and bake at 375°F for about 20 minutes, or until the zucchini is tender.
- Stuffed bell peppers: Hollow out bell peppers and fill them with the leftover shell pasta and ground beef mixture. Top with cheese if desired, and bake at 375°F for 20-25 minutes, or until the peppers are tender.
📞 The last word
I don't think there is any kind of pasta that I don't like. I like it plain with butter, with some herbs, with marinara, with... well you get the idea. There is something about creamy vodka sauce that is addictive to me.
I mean, I lick the spoon while I am making it, I scoop out what's left in the pan with my fingers, I run a piece of bread over any remaining molecules of sauce to get every last bit.
I honestly don't know what vodka actually brings to the sauce, besides the name and the idea that it has a little alcohol in it so it therefore gourmet, but I know that I could drink it with a straw. In a cup. Or even a sippy cup.
(The sauce - not the vodka... although there are days...)
Yep, it is that good.
Sometimes I add ground beef, sometimes I add meatballs, and sometimes I just leave it plain. It really is a good all purpose pasta sauce to have up your sleeve... well not up your sleeve... maybe on your spoon?
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Shell Pasta with Ground Beef in Creamy Vodka Sauce
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 onions, chopped
- 2 cloves of garlic, minced
- 28 ounces tomatoes, canned, diced
- 10 ounces Ro*Tel tomatoes
- 2 cups heavy whipping cream
- 2 tablespoons butter
- ¼ cup vodka
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh oregano, chopped or 2 teaspoons dried
- Salt and pepper to taste
- 1 lb lean ground beef, browned - optional
- 1 lb pasta shells, cooked
- ½ cup Parmesan cheese, grated
Instructions
- Simmer the tomatoes, Ro"Tel, onions, garlic, and red pepper flakes together until the onions are tender, about 10 minutes.
- Let cool slightly and then run the mixture through a blender until smooth.
- Pour into a large saucepan.
- Add the vodka and simmer the mixture over low heat for 20 minutes.
- Add the cream, butter, and herbs.
- Stir well and remove from heat.
- Add the ground beef, if you are using it and spoon over hot pasta.
- Sprinkle with cheese.
Notes
- Brown the ground beef thoroughly to develop deep, rich flavors.
- Use freshly grated cheese for the best melting and flavor.
- Reserve some pasta water to adjust the consistency of the sauce.
- Don't overcook the pasta.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published September 12, 2012. Last updated June 4, 2024 to update editorial content, adjust recipe, and add ingredient image.
Jen says
Maybe a silly question, but is the 28 oz of peeled and diced tomatoes fresh? Or can I used canned? Thanks and I can’t wait to make this!
Marye says
Canned is fine. 🙂 It's what I use.