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…
