One-Skillet Beef and Mushroom Shells

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Mini Shells in a Savory Tomato Sauce

These One-Skillet Beef and Mushroom Shells are what I made for dinner tonight with a pound of ground beef, some white mushrooms, and a can of Campbell’s tomato soup. I cooked the mini shells right in the beef broth, then stirred in the soup at the end. The little shells catch bits of beef and sauce, and you still get a good bite of mushroom.

I know six cups of water sounds like a lot when you’re looking at a skillet. Some of it gets soaked up by the shells and some cooks off once you take the lid off. By the time the tomato soup goes in, you’ve already got a beefy sauce going. I’d happily eat this straight out of a bowl on the couch, with a little Parmesan if I have it.

Before You Jump To Recipe

• Grab a deep skillet with a lid. You’ll need room for six cups of water plus the beef, mushrooms, and shells. A wide Dutch oven also works if your skillet is shallow.
• Use dry mini shells. Measure 1½ to 2 cups straight out of the box. They cook in the skillet with the beef and mushrooms.
• Brown the mushrooms first. Let their moisture cook off and wait for golden edges before adding the soy sauce.
• Go slowly with the bouillon. Add it a little at a time. The broth will taste stronger as it reduces, and there’s already soy sauce in the skillet.
• Save the tomato soup for the end. Stir it in straight from the can after the uncovered simmer. The recipe already includes the water you need.

What You’ll Need

The three pantry ingredients doing the heavy lifting here are mini shells, beef Better Than Bouillon, and a can of Campbell’s condensed tomato soup. I used sliced white mushrooms, but baby bellas are an easy swap. For the seasoning, I used garlic powder, onion powder, and dried parsley. The parsley goes in at the end, and Parmesan is optional at the table.

Special tools: A large, deep skillet with a lid and a sturdy spoon or spatula for breaking up the beef and stirring the shells.

How to Make One-Skillet Beef and Mushroom Shells

Brown the Mushrooms in Butter

The mushrooms will give off a fair amount of water at first. Let that cook off so they can get golden brown in the butter. Once they’ve got some color, I give them a couple shakes of soy sauce and sauté them for another couple of minutes. I like what that little bit of soy sauce does with the browned mushrooms.

Crumble and Season the Ground Beef

Add the ground beef right to the mushrooms and break it into small crumbles as it cooks. The little pieces get into the shells, which is exactly what I want here. Drain off the excess fat, then stir in the garlic powder and onion powder.

Simmer the Mini Shells in the Beef Broth

Add the water and stir in the beef bouillon a little at a time. Bring it to a boil, stir in the dry shells, then cover the skillet and turn the heat down to a gentle simmer. Mine took about 15 minutes to get tender. Check a shell before you move on, especially if yours are a different size.

Uncover the Skillet and Let the Liquid Cook Down

Take the lid off and simmer for about 15 minutes more, stirring occasionally. How quickly the liquid cooks down will depend on the width of your skillet and how hard it’s bubbling. If the bottom starts to look dry or the shells begin to catch, turn the heat down and move on to the tomato soup sooner.

Stir In the Tomato Soup and Finish with Parsley

Stir in the whole can of condensed tomato soup and simmer for another 5 to 7 minutes. The sauce should coat the shells and still be easy to spoon. Stir in the dried parsley just before serving. A little grated Parmesan on top is awfully good here.

Frequently Asked Questions

Can I use a different pasta shape?

Small elbows are a good substitute. Check them a few minutes early since different pasta shapes cook at different speeds. The amount of liquid left in the skillet can vary a little, so watch the sauce as it reduces.

Can I use beef broth in place of the water and bouillon?

Yes. Use 6 cups of low-sodium beef broth in place of the water and beef base. Taste the finished sauce before adding more seasoning, especially if you plan to top it with Parmesan.

Can I leave out the mushrooms?

Yes. Start by browning the beef, then drain the excess fat and continue with the recipe. The liquid may cook down a little differently, so watch the skillet during the uncovered simmer.

How do I loosen the sauce when I reheat it?

The shells keep soaking up sauce as they sit. Add a splash of water or low-sodium beef broth when you reheat them and stir gently. Start with a little and add more until the sauce is as loose as you like.

More Pasta Dinners

If you’ve got another box of shells in the pantry, try my Campground Meat Shells or for a baked pasta night try my Baked Ravioli with Caramelized Onion Marinara.