Shell Pasta Goulash Recipes

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

Steps:

• 1. Crumble ground beef in medium skillet and cook thoroughly, stirring occasionally. Drain juices from meat.
• 2. While meat cooks, boil pasta until tender in medium-sized saucepan on stove top or in a large glass microwave-safe bowl in the microwave. Drain and rinse in colander.
• 3. Prepare a 8 X 11 inch dish with vegetable spray. Mix meat and pasta well in dish. Dish will nearly be filled. Add in cans of tomato soup and tomatoes with chilies. Mix in, making sure to coat meat/pasta lightly with soup by stirring gently, but well. Shred the stick of mozarella string cheese and tear in to small bits, scattering over top of mixture. (This cheese will melt down through the mixture.) Sprinkle cheddar cheese over top of string cheese bits.
• 4. Cover dish with paper towel and cook in microwave on high for 8 minutes, turning dish once or twice if not a carousel microwave. Let stand about 2-3 minutes before serving to allow cheeses to thicken.

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Steps:

• Brown and drain ground beef, set aside.
• Melt butter in pan and cook onion and bell pepper until soft.
• Add ground beef back to pan with mushrooms, tomatoes, sauce, paste and rotel.
• Add in salt and pepper to taste.
• Bring to a simmer.
• Cover and cook until the tomatoes start to break down some, about 20 minutes, or as long as you want to cook it.
• Add in pasta and mix well.
• Sprinkle with grated cheese when serving.
• ENJOY!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.

Steps:

• Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
• Cook eleven minutes for well done, drain, don't rinse, set aside.
• Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
• Turned up the heat and put in the ground beef, started breaking it up with spatula.
• Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
• Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
• When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
• Added the tomato paste, diced tomatoes and water, stirred on low heat.
• Add the flavor booster and did a taste test because it's salty, just right.
• To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
• Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
• If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
• Can be eaten right away, baked in oven, frozen, or made a day ahead.
• Add ground pepper to taste when served.