One-Pan Cheesy Meatball Shell Pasta

This one-pan cheesy meatball shell pasta is the ultimate weeknight dinner: juicy mini meatballs, tender shell pasta, and a rich garlic tomato marinara all cook together in a single skillet.

A blanket of melted mozzarella ties it all together with a satisfying cheese pull. Ready in under 30 minutes, it's a meal that feels like comfort food but comes together with minimal fuss.

When you need a hearty, crowd-pleasing dinner without a pile of dishes, this one-pan pasta delivers. Ground beef is seasoned and rolled into bite-sized meatballs, seared until golden, then simmered right in the skillet with conchiglie pasta and a flavorful marinara broth.

The pasta soaks up the sauce as it cooks, and a final shower of mozzarella creates a gooey, irresistible topping. It's a complete meal in one pan, perfect for busy evenings.

Ingredients

Why this recipe works

Cooking the pasta directly in the skillet with the meatballs and sauce means the pasta absorbs the rich flavors of the broth and marinara as it simmers.

The starches released from the pasta help thicken the sauce naturally, creating a silky, clinging texture that coats every shell. This one-pan method also means less cleanup and a more cohesive dish.

Searing the meatballs first builds a deep, savory crust that adds complexity to the sauce. Simmering them gently with the pasta ensures they stay juicy and tender. The mozzarella melts into a blanket that stretches with every scoop, making the dish as fun to eat as it is delicious.

Notes and substitutions

Use a good-quality marinara sauce for the best flavor; look for one with a robust tomato taste and minimal added sugar.

The broth can be chicken, beef, or vegetable—choose what you have on hand. Conchiglie shells are ideal because their shape catches the sauce and cheese, but other short pasta shapes will work.

A large, deep skillet with a lid is essential for this recipe. A 12-inch skillet with high sides works well. If you don't have a lid, use a piece of foil or a baking sheet to cover the skillet. For extra heat, you can add red pepper flakes with the seasonings.

• ground beef: Ground turkey or ground chicken can replace the beef; adjust the internal temperature to 165°F (74°C).
• conchiglie: Other short pasta shapes like penne, rigatoni, or fusilli work well; adjust cooking time as needed.
• broth: Use chicken, beef, or vegetable broth; water mixed with a bouillon cube also works.
• mozzarella: Provolone, fontina, or a blend of Italian cheeses can be substituted for mozzarella.

Equipment

• Large skillet with lid
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula