Cheesy Beef Stuffed Shells: A Comforting One-Pan Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Preheat the oven to 375°F (190°C) so it is ready for the baking phase. Clear sufficient workspace on the counter for filling the shells, as this task requires a bit of room.

Have the cast-iron skillet clean and ready, and prepare a colander for draining the pasta. Having everything organized beforehand makes the assembly process much smoother and prevents the pasta from sticking while waiting to be filled.

Instructions

Pasta and meat preparation

1. 1Prepare the pasta and meat
   Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. While the pasta cooks, heat a large cast-iron skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through to an internal temperature of 160°F (71°C). Drain any excess fat.
   Look for The beef should be browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook the pasta, as it will continue to soften while baking in the oven.

The pasta is cooked to an al dente texture, and the ground beef is browned until it reaches a safe internal temperature of 160°F (71°C). The beef should be well-drained of excess fat, and the pasta should be drained and ready for stuffing. Ensure the beef is thoroughly cooked and the pasta is firm enough to handle without tearing, creating the perfect foundation for the rest of the assembly process.

Shell assembly

2. 2Assemble the shells
   Drain the cooked shells and let them cool slightly for easier handling. In a mixing bowl, combine the browned ground beef with half of the tomato sauce. Fill each cooked jumbo shell generously with the beef mixture. Arrange the filled shells carefully in the cast-iron skillet, ensuring they fit snugly together in a single layer.
   Look for Each shell should be packed full with the meat mixture.
   Tip Use a small spoon to fill the shells neatly without tearing the pasta.

Each jumbo shell is filled with the beef and sauce mixture, and the shells are arranged snugly in the cast-iron skillet. The filling should be distributed evenly across all shells. Visually check that the shells are packed tightly enough to stay upright but not so crowded that they are crushed. The skillet should look full and prepared for the final topping of sauce and cheese before going into the oven.

Baking and finishing

3. 3Top and bake
   Pour the remaining tomato sauce over the arranged shells in the skillet. Sprinkle the shredded mozzarella cheese evenly over the top. Place the skillet in a preheated oven at 375°F (190°C) and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and let sit for 5 minutes before serving.
   Look for The cheese should be melted, golden, and the sauce bubbling at the edges.
   Tip If the cheese browns too quickly, cover the skillet loosely with aluminum foil.

The shells are covered with the remaining sauce and cheese, then baked until the cheese is bubbly and golden. The kitchen should smell like savory herbs and toasted cheese.

The final dish is ready when the cheese has melted completely and the sauce is hot throughout. Let the dish rest for a few minutes to allow the sauce to thicken slightly, ensuring the shells hold together perfectly when served on plates.

Common mistakes

A common mistake is overcooking the pasta shells before baking, which causes them to fall apart during the stuffing process. Ensure the shells are cooked al dente. Another error is neglecting to mix enough sauce with the beef, leading to a dry filling.

Always incorporate enough sauce to bind the meat mixture. Finally, avoid overcrowding the skillet, as this prevents even baking and makes it difficult to retrieve individual shells without them breaking apart during service.

How to tell it’s done

The dish is done when the internal temperature of the beef mixture reaches at least 160°F (71°C) and the cheese on top is fully melted and golden brown. The sauce should be bubbling around the edges of the skillet.

If using a thermometer, insert it into the center of a shell to ensure the meat is fully heated through. The pasta should be tender but still hold its shape when lifted with a spoon, providing a satisfying, soft texture.

• Ground meat: 160°F (71°C) in the thickest part