This classic pasta dish comes together in minutes and makes enough for plenty of leftovers.
1 (1 lb) pkg conchiglie pasta
1 tbsp olive oil
1 lb lean ground beef
2 tbsp minced garlic
1 (14.5 oz) can diced tomatoes
2 cups frozen peas, thawed
1 cup part-skim ricotta cheese
Prepare the pasta according to package directions. Meanwhile, add the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and brown, using a spoon to break apart the meat until large crumbles form.
Add the garlic, and season with salt (in moderation) and pepper. Continue to cook for 1 min., stirring occasionally. Add the tomatoes and mix into the browned beef, breaking apart the tomatoes. Bring mixture to a boil, and reduce heat to medium-low.
Drain the pasta and return back to the large pot. Pour in the beef and tomato mixture followed by the peas. Stir to combine. Divide pasta into bowls and finish each with a dollop of ricotta in the center. Serve with a side salad.