The Ultimate Comfort: Conchiglie Pasta with Ground Beef and Bell Peppers

There is something inherently nostalgic about a big bowl of shell pasta. Whether you call it conchiglie or just “shells,” those little scoops are perfectly designed by culinary fate to hold onto every drop of savory sauce. When you combine them with lean ground beef and the sweetness of sautéed bell peppers, you get a meal that is balanced, filling, and incredibly satisfying.

Hi, I’m Jason Griffith, and if there is one thing I’ve learned in my years of writing for ChefManiac, it’s that fancy ingredients are great, but reliable pantry staples are what keep a family happy. This recipe is a staple in my household, much like my Classic Spaghetti Recipe with Homemade Sauce, because it relies on simple techniques to produce high-end flavor.

Why I Love This Recipe

The beauty of this dish lies in the texture. The bell peppers provide a slight crunch and a burst of brightness that cuts through the richness of the beef. Unlike a traditional Bolognese that might simmer for hours, this sauce comes together in about 20 minutes but tastes like it’s been developing all day.

It’s also a “forgiving” recipe. If you have extra veggies in the fridge, throw them in! It’s the kind of reliable weeknight win that rivals my Mexican Chicken and Rice Casserole when it comes to “crowd-pleasing” status.

The Ingredient List

To get started, gather these essentials. High-quality crushed tomatoes make a world of difference here!

• 12 oz Conchiglie Pasta: Medium-sized shells work best.
• 1 lb Ground Beef: I recommend 85/15 or 90/10 lean-to-fat ratio.
• 1 Medium Onion: Yellow or white onion, finely diced.
• 2 Bell Peppers: Use red and yellow for sweetness, or green for a more savory bite.
• 3 Cloves Garlic: Freshly minced is a must.
• 1 (28 oz) Can Crushed Tomatoes: This provides the “body” of the sauce.
• 1 (15 oz) Can Tomato Sauce: For a smooth finish.
• 1 tbsp Tomato Paste: To deepen the umami flavor.
• Herbs & Spices: Dried oregano, dried basil, and optional red pepper flakes.
• 2 tbsp Olive Oil: For sautéing.
• Salt and Pepper: To taste.

Swaps and Notes

• The Meat: You can easily swap the ground beef for ground turkey or Italian sausage. If you love a meaty pasta but want a shortcut, check out my Instant Pot Lasagna for more inspiration.
• The Pasta: If you can’t find conchiglie, orecchiette or large macaroni will also capture the sauce well.
• Veggie Boost: Feel free to add diced zucchini or spinach at the very end of the simmering process.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of heavily salted water to a rolling boil. Add your conchiglie and cook until al dente (usually 1–2 minutes less than the package instructions). Drain, but reserve about half a cup of pasta water just in case you want to thin the sauce later.

2. Sauté the Aromatics

In a large skillet, heat your olive oil over medium heat. Toss in the diced onions and bell peppers. Sauté these for about 5-7 minutes. You want the onions translucent and the peppers softened but not mushy. Stir in the garlic for the last 60 seconds—don’t let it burn!

3. Brown the Beef

Push the veggies to the side of the pan and add the ground beef. Break it up with a wooden spoon and cook until no pink remains. If there is an excess of fat, feel free to spoon it out, though a little bit adds great flavor to the tomato base.

4. Build the Sauce

Stir in the tomato paste first, letting it cook for a minute to “toast.” Then, pour in the crushed tomatoes and tomato sauce. Add your oregano, basil, and red pepper flakes. Lower the heat and let it simmer for 15-20 minutes. This is where the magic happens and the flavors meld together.

5. The Grand Finale

Add the cooked shells into the skillet. Toss everything gently. If the sauce looks too thick, add a splash of that reserved pasta water. The starch in the water helps the sauce cling to the pasta perfectly.

Tips for Success

• Don’t Overcook the Shells: Pasta continues to cook slightly when added to the hot sauce. Keeping them al dente prevents a mushy texture.
• Salt the Water: Your pasta water should taste like the sea. It’s your only chance to season the pasta itself.
• Fresh Finish: Always finish with a handful of fresh parsley or basil and a dusting of Parmesan cheese.

Serving Suggestions and Pairings

This dish is a complete meal on its own, but it pairs beautifully with:

• Garlic Bread: Perfect for mopping up extra sauce.
• A Crisp Green Salad: Use a light vinaigrette to balance the hearty beef.
• Dessert: After a savory pasta dish, I always crave something cool and sweet, like my Easy Ice Cream Sandwich Cake.

Nutritional Information (Per Serving)

• Calories: 480 kcal
• Protein: 28g
• Carbohydrates: 54g
• Fat: 18g
• Fiber: 5g

Storage and Leftover Tips

This pasta actually tastes better the next day.

• Fridge: Store in an airtight container for up to 4 days.
• Reheating: Add a splash of water or beef broth before microwaving to keep the pasta from drying out.
• Freezer: You can freeze the sauce separately for up to 3 months.

More Recipes You Will Love

If you enjoyed this hearty beef dinner, you should definitely try these other fan favorites from the site:

• This Dorito Casserole – A fun, crunchy twist on a beef dinner.
• Mexican Chicken and Rice Casserole – Perfect for when you want one-pan simplicity.

Final Thoughts

This Conchiglie Pasta with Ground Beef and Bell Peppers is proof that you don’t need a pantry full of exotic ingredients to make a 5-star meal. It’s humble, delicious, and guaranteed to clear the plates.

I’d love to hear from you! Did you add any extra spices? Did your kids love the shell shapes as much as mine do? Leave a comment below and follow ChefManiac for more kitchen inspiration!