Hearty Skillet Shells and Beef with Savory Broth

One-Pot Wonder (Almost!): Minimizes clean-up since the pasta finishes cooking right in the sauce.
Deep, Rich Flavor: The use of dry broth bases gives a savory depth that tastes like it simmered all day.
Budget Stretching: Makes a generous portion (six servings!) using just a moderate amount of ground meat.
Freezer Friendly: The final dish freezes beautifully, making it an ideal meal prep option for busy parents.
Hearty & Comforting: The perfect warm, filling, and cozy meal for cold weather or chaotic weeknights.

Flavor Tip: Don’t skip the step of lightly toasting the dry pasta shells in oil! This small step adds an incredible, nutty depth of flavor that really makes a difference in the final dish.
Protein Substitution: If you don’t have ground beef, ground Italian sausage or ground turkey are excellent substitutions. If using turkey, you may need to add a bit more oil to the pan.
Add-in for Veggies: Stir in one cup of frozen corn or peas right after the sauce comes to a boil to boost the vegetable content without needing extra chopping.
Dietary Swap (Spice Level): To reduce the heat for younger kids, swap the minced serrano peppers for one small diced green bell pepper. It keeps the veggie component without the spice.
Storage: Cooled leftovers store perfectly in an airtight container in the refrigerator for up to 4 days. The sauce will thicken overnight.
Freezer Notes: This recipe is great for freezing! Cool it completely, then transfer it to a large, freezer-safe container. It will keep well for up to three months. Thaw it overnight in the fridge before reheating.

Sear the 1.5 pounds of ground meat in a large, heavy-bottomed skillet until it is fully browned. Carefully remove and discard the rendered fat. Mix in the ground peppercorns and the all-purpose savory seasoning blend.
While the meat is browning, warm the olive oil in a separate pan. Add the 2 cups of dry conchiglie pasta and lightly pan-toast them until they achieve a subtle golden hue.
Transfer the oil-coated, toasted pasta shells directly into the skillet with the cooked ground beef.
Introduce the remaining liquid and dry ingredients: the filtered water, powdered chicken bouillon, tomato seasoning powder, minced serrano peppers, diced onion, the can of diced tomatoes and chilies, granulated garlic, granulated onion, annatto seasoning packets, and the dried bay leaf. Stir everything well to combine.
Bring the mixture to a boil, then immediately lower the heat to a gentle simmer. Place a tight-fitting lid on the skillet and allow the contents to cook undisturbed until the pasta is tender and the liquid is mostly absorbed, achieving a rich, cohesive texture.
Stir in fresh chopped parsley (if desired), remove the bay leaf, and serve the hearty skillet meal immediately while warm.