One-Pan Shell Pasta with Blistered Tomatoes and Beef Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the pan is hot before adding the tomatoes. The oil should shimmer but not smoke.

Let the tomatoes cook without moving them for at least 3 minutes to develop a deep, caramelized crust. If the tomatoes release a lot of liquid, continue cooking until it reduces slightly before adding the beef.

When folding the pasta, use a gentle hand to avoid breaking the shells. If the mixture seems dry, add a splash of reserved pasta water to loosen the sauce.

The pasta will continue to absorb liquid, so it’s better to add a little extra water than to end up with a dry dish. Taste and adjust seasoning just before serving.

Variations

• Spicy Sausage: Swap the ground beef for spicy Italian sausage, removed from its casing. Cook and crumble it as directed. The sausage adds heat and fennel notes that pair well with the tomatoes.
• Vegetarian: Omit the ground beef and add an extra cup of peas and carrots, or use a plant-based ground meat substitute. Cook the substitute according to package directions, then proceed with the recipe.
• Herb Switch: If you don’t have oregano, use fresh thyme or basil. Add fresh basil at the end for a brighter flavor, or use a teaspoon of dried Italian seasoning in place of the oregano.
• Creamy Version: Stir in 1/4 cup of heavy cream or mascarpone after folding in the pasta for a richer, creamier sauce. This adds a luxurious texture without overpowering the other flavors.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet over medium heat.

Reheat

Reheat in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce. Stir frequently until hot throughout.

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to restore moisture. The pasta will absorb more sauce as it sits, so it may be slightly drier than when first made.

The components can be prepared ahead: cook the pasta, dice the carrots, and mince the garlic up to a day in advance. Store them separately in the refrigerator.

When ready to cook, sear the tomatoes and proceed with the recipe. The finished dish is best served fresh, but leftovers reheat well.

Serving ideas

Serve this pasta in warmed bowls, with a generous drizzle of olive oil and a final crack of black pepper.

The aged pecorino adds a salty, nutty note that balances the sweetness of the tomatoes and peas. A simple green salad with a lemon vinaigrette would pair nicely, but the dish is satisfying on its own.

For a heartier meal, serve with crusty bread to soak up any extra sauce. The pasta is also delicious topped with a few fresh basil leaves, if available, though the recipe traditionally relies on oregano. Portion sizes are generous, making it a great main course for a weeknight dinner.

Frequently asked questions

Recipe card

One-Pan Shell Pasta with Blistered Tomatoes and Beef

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 4 ripe red tomatoes
• 3 tbsp extra virgin olive oil
• 300 g lean ground beef
• 1 cup sweet green peas
• 1 cup finely diced carrots
• 3 cloves garlic, minced
• 1 tsp salt
• 1 tsp dried oregano
• 250 g conchiglie shell pasta, cooked al dente
• Extra virgin olive oil, for drizzling, to taste
• Cracked black pepper, to taste
• Freshly grated aged pecorino cheese, for serving

Instructions

1. Heat the olive oil in a large non-stick sauté pan over medium-high heat. Place the tomatoes cut-side down in the hot oil and let them sizzle undisturbed until the skins blister and char slightly, about 3 to 4 minutes.
2. Add the ground beef around the tomatoes, breaking it up with a spoon. Stir in the peas, carrots, garlic, salt, and oregano. Cook, stirring occasionally, until the beef is browned and cooked through, about 5 to 7 minutes.
3. Pour the cooked shell pasta into the pan with the tomato-meat ragù. Gently fold with a silicone spoon so the hollow shells capture the peas and sauce. Cook for 2 to 3 minutes, allowing the pasta to absorb some of the sauce and heat through.
4. Ladle the pasta into warm bowls. Drizzle with extra virgin olive oil, crack black pepper over the top, and finish with freshly grated aged pecorino cheese. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

62 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.