Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside./nStep 2: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes./nStep 3: Add ground beef and cook until browned, breaking it apart as it cooks./nStep 4: Stir in minced garlic and chopped bell pepper, cooking for 1–2 minutes until fragrant./nStep 5: Add diced tomatoes, tomato sauce, and beef broth, stirring to combine./nStep 6: Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes. Let simmer for 5–7 minutes./nStep 7: Add the cooked pasta shells to the skillet and toss until evenly coated in the sauce./nStep 8: Let everything cook together for another 2–3 minutes to absorb flavors./nStep 9: Remove from heat and garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce. This dish also freezes well for up to 2 months.
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