One-Pan Tomato Shell Pasta with Beef and Peas

This one-pan dinner starts with whole tomatoes seared until blistered, then crushed into a rich ragù with ground beef, peas, and carrots. Toss in shell pasta and finish with pecorino for a comforting meal that feels both rustic and special.

The tomatoes break down into a glossy sauce that clings to every shell, while the beef adds hearty depth. It's a complete dinner in one skillet, perfect for busy weeknights.

This recipe turns a handful of fresh tomatoes and pantry staples into a deeply satisfying pasta dinner. The technique of searing whole tomatoes before crushing them builds a sweet, caramelized base that infuses the entire sauce with flavor.

Ground beef, peas, and carrots add texture and heartiness, while shell pasta catches every bit of the ragù. Finished with a drizzle of olive oil, cracked pepper, and pecorino, it's a meal that feels both rustic and elegant. The entire dish comes together in one pan, making cleanup a breeze.

Ingredients

Why this recipe works

Searing whole tomatoes cut-side down in olive oil is the key to this recipe. The high heat caramelizes the natural sugars, creating a deep, sweet flavor that you can't get from simply simmering chopped tomatoes.

As they blister and soften, they release their juices, which form the base of the ragù. Crushing them directly in the pan keeps all those flavorful bits in the sauce.

Cooking the beef right in the same pan allows it to absorb the tomato juices and seasonings, creating a cohesive sauce. The shell pasta is folded in at the end, so it absorbs just enough sauce to become flavorful without turning mushy.

The peas and carrots add color and a slight sweetness that balances the acidity of the tomatoes. Every component works together to deliver a balanced, comforting dish.

Notes and substitutions

Choose ripe, flavorful tomatoes for the best results. Roma or vine-ripened tomatoes work well because they are meaty and hold up to searing. If your tomatoes are very large, you may need to adjust the cooking time slightly. The olive oil should be extra virgin for the best flavor, but any good quality olive oil will work.

Conchiglie, or shell pasta, is ideal because the hollow shape captures the sauce and small pieces of vegetables. You can substitute other short pasta shapes like rigatoni or penne. For the cheese, aged pecorino adds a sharp, salty kick, but Parmesan is a fine substitute. If you prefer a milder flavor, use a young pecorino or a blend.

• conchiglie shell pasta: Any short pasta like rigatoni, penne, or farfalle works; the shells are nice for catching the ragù, but any shape will hold up.
• lean ground beef: Ground turkey or chicken can be swapped in; cook to 165°F (74°C) if using poultry.
• sweet green peas: Frozen peas are fine; add them frozen and let them warm through in the sauce. Fresh peas need a few extra minutes.
• aged pecorino cheese: Parmesan or Grana Padano are good substitutes; both are salty and nutty.

Equipment

• Large non-stick sauté pan
• Spatula
• Silicone spoon
• Deep ladle
• Cutting board
• Chef's knife
• Measuring spoons
• Pot for pasta