One-Pan Tomato Shell Pasta with Beef and Peas Step-by-step instructions

Before you start

Before starting, cook the shell pasta in salted boiling water until al dente, then drain and set aside. Reserve a cup of pasta water in case you need to loosen the sauce later.

Prep the vegetables: finely dice the carrots, mince the garlic, and measure out the peas. Have all your ingredients ready because the cooking moves quickly once you start. Make sure your sauté pan is large enough to hold everything comfortably.

Instructions

Sear and Brown

1. 1Sear the tomatoes
   Heat the extra virgin olive oil in a large non-stick sauté pan over medium-high heat. Place the whole tomatoes cut-side down in the hot oil. Let them sear undisturbed until the skins blister and char in spots, about 2-3 minutes. The tomatoes should sizzle immediately when they hit the pan.
   Look for The tomatoes sizzle loudly and the skins blister and darken in spots.
   Tip Don't move the tomatoes while searing; you want a good caramelized crust on the cut side.
2. 2Add the aromatics and beef
   Add the lean ground beef around the tomatoes, breaking it up with a spatula. Sprinkle in the sweet green peas, finely diced carrots, minced garlic, salt, and dried oregano. Cook, stirring occasionally, until the beef is browned and cooked through, about 5-7 minutes. The vegetables should soften slightly.
   Look for The beef browns and the vegetables soften; the pan smells savory and aromatic.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a spatula to break the beef into small crumbles so it cooks evenly.

At the end of this phase, the tomatoes should be blistered and softened, with a deep caramelized color on the cut side. The ground beef should be fully browned and cooked through, reaching 160°F (71°C).

The vegetables should be slightly softened but still have some texture. The pan will be fragrant with garlic and oregano, and the juices from the tomatoes should be starting to release.

Simmer and Fold

3. 3Crush the tomatoes
   Once the tomatoes are blistered and soft, use a spatula to crush them directly into the skillet. Stir the crushed tomatoes into the beef and vegetables, scraping up any browned bits from the bottom. Let the mixture simmer until it thickens into a glossy ragù, about 5 minutes.
   Look for The tomatoes break down and the sauce turns thick and glossy, with a deep red color.
   Tip Crush the tomatoes gently to leave some chunky texture, or crush thoroughly for a smoother sauce.
4. 4Fold in the pasta
   Pour the cooked conchiglie shell pasta into the bubbling ragù. Use a silicone spoon to fold the pasta gently, ensuring the shells are coated and some sauce gets inside each shell. Cook for 1-2 minutes, allowing the pasta to absorb some of the sauce.
   Look for The shells are evenly coated with the ragù, and the sauce clings to the pasta.
   Tip Fold gently to avoid breaking the shells; the sauce should be loose enough to coat but not soupy.

The tomatoes should be completely crushed and incorporated into the sauce, which should be thick and glossy. The pasta should be evenly coated, with the shells filled with small bits of beef, peas, and carrots. The sauce should cling to the pasta without being too dry or too runny. The aroma is rich and savory, with a hint of sweetness from the tomatoes.

Finish and Serve

5. 5Finish and serve
   Spoon the pasta into warm bowls using a deep ladle. Drizzle each serving with a little extra virgin olive oil, crack black pepper over the top, and shower with freshly grated aged pecorino cheese. Serve immediately while hot.
   Look for Steam rises from the bowls; the pecorino melts slightly over the hot pasta.
   Tip For the best texture, serve right away; the pasta will continue to absorb sauce as it sits.

The pasta should be piping hot, with the sauce clinging beautifully to each shell. The pecorino should be slightly melted from the heat, and the olive oil drizzle adds a glossy sheen. The pepper provides a subtle kick. The dish looks rustic and inviting, with vibrant red, green, and orange colors. It's ready to serve immediately.

Common mistakes

A common mistake is overcrowding the pan when searing the tomatoes, which can cause them to steam instead of sear. Use a large pan and give the tomatoes space. Another pitfall is overcooking the pasta before adding it to the sauce; it will continue to cook in the pan, so aim for slightly underdone.

Also, avoid stirring too vigorously when folding the pasta, as this can break the shells. Finally, don't skip the finishing drizzle of olive oil and pecorino—they brighten the whole dish.

How to tell it’s done

The dish is done when the tomatoes have broken down into a thick, glossy sauce and the beef is cooked through to 160°F (71°C). The pasta should be tender but still have a slight bite, and it should be well coated with the sauce.

The peas should be bright green and tender. Taste and adjust seasoning with salt and pepper. The final dish should be moist but not soupy, with the shells holding their shape.

• Ground meat: 160°F (71°C) in the thickest part