Pasta shells, ground beef, serrano peppers, and Sazon seasonings come together in this quick and hearty comfort dish. It’s spicy, cozy, and basically the dinner version of sweatpants.
So listen, I wasn’t planning on making anything special. This recipe? It kind of just… happened. Like a lot of my “Oh wow, this is actually good?” moments, it started with being hangry and having no plan. I’d just gotten back from one of those long, brain-melting workdays—you know the ones where even deciding what to eat feels like solving a Rubik’s Cube underwater?
I opened the fridge and stared. And kept staring. There was ground beef, a half-full box of pasta shells (honestly not even sure how long they’d been there), and a single can of Rotel tucked behind some questionable yogurt. I was this close to giving up and ordering tacos. But then I remembered this little seasoning stash my cousin in El Paso sent me—Sazon Perfecta and some of those red Sazon packets. They’d been chilling in my cabinet, waiting for their moment.
Well, guess what? This was the moment.
I threw it all together with a “whatever happens, happens” attitude, and folks—it slapped. Like, genuinely. Bold, saucy, a little spicy, and somehow comforting in that “I’ve had a day and just need carbs” kinda way.
So yeah. These Quick and Hearty Ground Beef Pasta Shells didn’t just fill my stomach. They reminded me that sometimes the best meals are born from chaos and slightly expired ingredients. (Kidding. Mostly.)
Why You’ll Love This Quick and Hearty Ground Beef Pasta Shells Recipe?
Okay, so here’s the thing. This dish isn’t fancy. It’s not the kind of meal that’ll win you a Michelin star or get reposted by Gordon Ramsay. But it’s the kind of meal that makes you go, “Oh… yeah. This hits.”
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It’s stupid simple. Like, actual no-brainer levels of easy. You can do this even if your brain has completely checked out.
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Ridiculously flavorful. We’re not playing around with boring pasta here. This has attitude.
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Budget-friendly without tasting like it. Cheap and cheerful, baby.
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It feeds a crowd—or just you for four days. Which, honestly, sounds better.
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There’s spice, but not in an “I’m crying into my dinner” way. Unless you’re into that. Then add more serranos, you rebel.
If pasta and taco night had a lovechild and raised it in a cozy little kitchen in Texas? It would be this.
Ingredient Notes:
You probably have most of this stuff already. If not, it’s all easy to find. Nothing too fancy.
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Ground beef (1½ lbs): I like 80/20 because I’m not afraid of flavor. But hey, use what you’ve got.
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Pasta shells (2 cups): Medium-sized are perfect. They hold the sauce like champs. But if all you’ve got is elbow macaroni? That works, too.
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Olive oil (¼ cup): For toasting the pasta, which sounds extra, but just trust me.
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Sazon Perfecta + red Sazon packets: These are the magic. Don’t have ‘em? I’ve winged it with cumin, garlic powder, paprika, and salt.
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Diced serrano peppers (3): Add more or less depending on how spicy you like things. I’ve done it with jalapeños in a pinch. Not the same heat, but still tasty.
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Rotel (1 can): Tomatoes and green chiles. The hero of this meal. Yes, that Rotel—the one that’s probably hiding behind your canned beans.
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Granulated chicken + tomato broth: Adds a ton of flavor with no effort. Powdered bouillon cubes work too if that’s what you’ve got.
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Onion (½): Adds a little sweet depth once it softens. Totally optional, but nice.
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Garlic powder, onion powder, bay leaf: Background flavor magic.
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Chopped parsley (optional): For those of us who like to pretend we’re fancy.
How To Make Quick and Hearty Ground Beef Pasta Shells?
Alright. Pull up a chair, crank up some music (I had 2000s R&B going when I last made this—Alicia Keys, you know?), and let’s get to it.
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Step 1: Brown your beef
Big skillet, medium heat, toss in the ground beef. Break it up and let it get brown and a little crispy in spots. That’s where the flavor is. Season with Sazon Perfecta and black pepper. Don’t skip this. That early seasoning makes a huge difference.
Step 2: Toast your pasta
In a second pan (or wipe out the first if you’re not in the mood to do extra dishes), heat up olive oil and toss in the dry pasta shells. Stir until they get a little golden. You’re not trying to cook them—just toast them. Like you would rice for Spanish rice. Smells amazing.
Step 3: Combine it all
Back to the beef pan—add the toasted pasta shells. Pour in 4 cups of water and all the flavor bombs: chicken broth powder, tomato broth powder, serrano peppers, chopped onion, garlic and onion powder, both Sazon packets, Rotel, and a bay leaf. Stir it up. It might not look pretty yet, but give it time.
Step 4: Simmer and stir
Cover the skillet, turn the heat down, and let it simmer for about 20 minutes. Stir every now and then so nothing sticks. You’ll start to see the sauce thicken up and the pasta soften. By the time it’s done, the shells will have soaked up all that flavor like little spicy sponges.
Step 5: Finish strong
Once the pasta’s cooked and the sauce is thick and clingy (in a good way, not an ex-texting-you-at-2am way), take out the bay leaf. Sprinkle on some fresh parsley if you want to feel fancy. Taste it. Adjust the spice if needed. Serve hot. Eat standing over the stove if you must—I won’t judge.
Storage Options:
This is one of those meals that gets better the next day. Like chili. Or revenge.
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In the fridge: Keeps well for 3–4 days. Add a splash of water when reheating if it’s thickened too much.
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In the freezer: Cools great and reheats like a champ. I portion it into containers for lunches and thank myself later.
Variations and Substitutions:
I mean, I’m not here to tell you how to live your life. You wanna mix it up? Do it.
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No beef? Ground turkey or even crumbled tofu works.
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Less spice? Skip the serranos. Or use bell peppers.
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More spice? Add cayenne. Live dangerously.
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Cheese? Stir some in at the end. I’ve done it with cheddar and mozzarella. Both slap.
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Extra veggies? Corn, zucchini, even spinach sneak in pretty well.
This recipe’s basically a flexible friend—always down to adjust but still solid at the core.
What to Serve with Quick and Hearty Ground Beef Pasta Shells?
If you do want sides, here are a few ideas:
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Garlic bread. Do I even need to explain?
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Simple green salad. With something zesty like a lime vinaigrette.
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Roasted veggies. Whatever’s in season or slowly dying in your fridge drawer.
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Sweet corn. Especially if you’ve got a spicy batch. It balances things out.
Frequently Asked Questions:
Is this actually spicy?
It can be! But you’re the boss of the spice level. Use fewer peppers if you’re nervous.
Can I make it ahead?
Yes. And it’ll taste even better the next day. Scout’s honor.
What if I can’t find Sazon Perfecta?
Honestly, mix garlic powder, cumin, paprika, and a little salt. Boom—DIY Sazon.
So there you go. Quick and Hearty Ground Beef Pasta Shells—a hot, spicy, no-fuss dish that’s ready to save dinner tonight and lunch tomorrow.
Tried it? Made it your own? Let me know! I love hearing how you put your spin on things. Or just drop a comment to say hi—I’m probably in the kitchen again anyway.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Quick and Hearty Ground Beef Pasta Shells
Ingredients
- 1 ½ pounds Ground beef
- Sazon Perfecta seasoning
- Black pepper to taste
- 2 cups Pasta shells
- ¼ cup Olive oil
- 4 cups Water
- 2 tablespoons Granulated chicken broth
- 4 tablespoons Granulated tomato broth
- 3 Diced serrano peppers
- ½ Chopped onion
- 1 Can Rotel
- Chopped parsley
- Garlic powder and onion powder to taste
- 2 Packets Red sazon seasoning
- 1 Bay leaf
Instructions
- Brown the Beef: In a large skillet, cook the ground beef over medium heat. Until it’s fully browned and cooked through. Drain any excess fat. And season with black pepper and Sazon Perfecta seasoning.
- Brown the Pasta: In a separate skillet, heat the olive oil. And lightly toast the pasta shells. Until they start to turn golden.
- Combine: Add the toasted pasta shells to the skillet with the ground beef.
- Add Remaining Ingredients: Pour in the water. And add the granulated chicken and tomato broths, diced serrano peppers, chopped onion, can of Rotel, garlic powder, onion powder, red sazon seasoning, and bay leaf.
- Simmer: Cover the skillet. Reduce the heat to low. And let everything simmer. Until the pasta is tender. About 20 minutes. Stir occasionally to prevent sticking.
- Serve: Once the pasta is cooked. And the sauce has thickened. Remove from heat. Discard the bay leaf. And sprinkle with chopped parsley before serving.
- Enjoy your delicious. And hearty pasta dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
