Ground Beef Pasta Shells with Vegetables
This comforting skillet meal features pasta shells tossed with seasoned ground beef, colorful peppers, and tender carrots in a savory tomato sauce topped with melted cheese. Paired with a fresh side salad drizzled with tangy pomegranate dressing, it makes an easy and satisfying dinner for the whole family.
Ingredients for 4 servings
Instructions
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1
Bring 8 cups of water, 1 tsp salt, and 1 tsp cooking oil to a boil in a covered pot. Add 350 g pasta shells, cook according to package instructions until tender, then drain, rinse with cold water, and set aside.
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2
Slice the baby carrots into rounds, finely chop the big onion, dice the orange and red bell peppers, chop the green onions, and grate the cheese.
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3
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and golden, then add 1 tsp minced garlic and cook for 1 minute.
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4
Add 400 g ground beef to the skillet, break it apart with a spatula, and cook until browned.
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5
Season the beef with 1 tsp Italian seasoning, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp ground coriander, stirring well to combine.
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6
Stir in the sliced baby carrots, cover the pan, and cook over medium heat for 5 to 10 minutes until tender.
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7
Pour in 1 cup crushed tomatoes and 1/3 cup tomato sauce. Cover and cook over medium heat for 5 minutes.
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8
Add 1/4 tsp sugar, 1/3 cup water, and the diced orange and red peppers. Stir, cover, and cook for 4 minutes, then stir in 50 g baby spinach until wilted.
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9
Add the cooked pasta shells to the skillet and toss thoroughly with the sauce. Scatter 75 g shredded cheese over the top, cover with the lid, and cook for 1 minute until the cheese is melted.
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10
In a small bowl, whisk together dried mint, oregano, 1 tsp vinegar or lemon juice, 1 tbsp olive oil, a pinch of salt, and 1 tbsp pomegranate molasses to make the dressing.
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11
Garnish the pasta with chopped green onions and serve alongside sliced cucumbers and baby spinach drizzled with the dressing.
