One-Pan Tomato Shell Pasta with Beef and Peas Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the pan is hot before adding the tomatoes. You should hear a strong sizzle when they hit the oil. Don't move them until they are blistered, as this allows a crust to form. If the tomatoes are very ripe, they may break down quickly; that's fine, just crush them sooner.

To make the dish more substantial, you can add a splash of pasta water if the sauce seems too thick. This helps the sauce coat the pasta evenly without being heavy.

Also, feel free to adjust the amount of oregano to your taste. Fresh herbs like basil or parsley would be a nice addition if you have them, though they are not in the original recipe.

Variations

• Spicy Sausage Version: Swap the ground beef for fresh Italian sausage (casings removed) for a spicier, more flavorful ragù. Brown the sausage in the same pan, breaking it into chunks. You can also add a pinch of red pepper flakes for extra heat.
• Vegetarian Option: Omit the 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. The tomatoes and vegetables alone make a satisfying sauce.
• Herb-Forward: Add a handful of chopped fresh basil or parsley at the end of cooking for a burst of freshness. Stir them in just before serving to preserve their bright color and aroma. This works especially well with the pecorino.
• Creamy Tomato: For a richer sauce, stir in 1/4 cup of heavy cream or whole milk after crushing the tomatoes. Simmer for a few minutes to thicken. This adds a velvety texture and mellows the acidity of the tomatoes.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

The ragù (without pasta) can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and add freshly cooked pasta.

Reheat

Reheat leftover pasta in a skillet over medium heat with a splash of water or broth, stirring until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of water or broth when reheating.

Reheat gently on the stovetop or in the microwave until hot. The flavors will meld and deepen overnight, making it even more delicious the next day.

You can prepare the ragù (without the pasta) up to 2 days ahead. Cook the tomatoes, beef, and vegetables as directed, then cool and refrigerate.

When ready to serve, reheat the ragù, add the cooked pasta, and toss to coat. This makes weeknight dinners even quicker. The pasta is best added fresh to avoid it becoming too soft.

Serving ideas

Serve this pasta hot, straight from the pan, in warm bowls. The deep ladle is perfect for scooping up the shells and sauce. Top each bowl with a generous shower of freshly grated pecorino, a crack of black pepper, and a drizzle of extra virgin olive oil. The olive oil adds a fruity note that brightens the dish.

This is a complete meal on its own, but it pairs well with a simple green salad and crusty bread. For a heartier spread, serve it alongside roasted vegetables or a light soup.

The pasta is satisfying enough to be the main event, but it also works as a side dish for grilled meats. Leftovers are great for lunch the next day.

Frequently asked questions

Recipe card

One-Pan Tomato Shell Pasta with Beef and Peas

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 4 whole 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
• Aged pecorino cheese, freshly grated, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

30 g

Carbohydrates

55 g

Fat

20 g

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