A delightful one-pan dish combining ground beef, pasta, and vegetables for a hearty and satisfying meal.
Heat a large skillet over medium heat and cook the ground beef until browned.
Use a wooden spatula to break the beef into small crumbles for even cooking.
Remove the beef from the skillet and drain any excess grease.
Place the cooked beef on a plate lined with paper towels to absorb excess grease.
In the same skillet, sauté the diced bell pepper and onion until softened.
Add a pinch of salt to the vegetables to help them release their moisture.
Return the beef to the skillet and stir in the Italian seasoning and diced tomatoes.
Mix well to ensure the seasoning is evenly distributed.
Cook the pasta shells according to package instructions, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Add the cooked pasta to the skillet and mix everything together.
Stir gently to avoid breaking the pasta shells.
Beat the eggs lightly and pour them into the skillet, stirring quickly to incorporate.
Turn the heat to low to prevent the eggs from scrambling too much.
Sprinkle the shredded mozzarella cheese over the mixture, cover the skillet, and let it sit until the cheese melts.
Covering the skillet helps the cheese melt evenly.
Serve the dish warm and enjoy!
Garnish with fresh parsley or basil for a burst of color and flavor.
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