Beefy Shells (A Twist on Macaroni & Peas)

Adding some protein to a classic peas & macaroni dish. You can use any pasta you like, but I love how the shell shape absorbs the sauce and peas well, so you get a little taste of each ingredient with every bite.

Ingredients:

• 4 garlic cloves, diced

• 1/2 large onion, diced

• 2 tbsp extra virgin olive oil

• 1 package of ground beef (I used Kirkland Signature Organic Ground beef, 85% lean, 1.34# package)

• 1 box medium shells pasta

• 2- 14.5oz cans diced tomatoes

• 1 can sweet peas

• 1 cup grated parmesan cheese

• Seasoning generously to taste: salt, pepper, paprika, basil, oregano, parsley

Instructions:

1. Heat up a large saucepan with 2 tbsp EVOO. While that’s heating up, dice up your garlic cloves & onion.

2. Add the garlic & onion and toss lightly until translucent & fragrant.

3. Add ground beef and your seasonings. Cook down.

4. In the meantime, bring a pot of water to a boil and cook your paste just until al dente.

5. When the beef is mostly cooked down, add your diced tomatoes, peas and grated parmesan cheese. Stir and simmer.

6. Add the cooked & drained pasta shells directly to the saucepan, toss together until all the ingredients are combined. Plate it up or portion out for later meals.