One-Pan Cheesy Meatball Shell Pasta Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Roll the ground beef into mini meatballs and set aside. Measure out the marinara sauce, water, and shredded mozzarella. Have the lid for the skillet ready. If using a larger skillet, you may need to adjust the amount of liquid slightly.

Ensure the pasta is the right type – conchiglie or another short shape – and that you have enough marinara sauce to cover the pasta. The prep should take about 15 minutes, and the cooking time is approximately 25 minutes, so plan accordingly.

Instructions

Sear and Brown

1. 1Make the Mini Meatballs
   In a mixing bowl, combine the ground beef, garlic powder, cumin, smoked paprika, salt, and black pepper. Mix gently until just combined. Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. You should get about 20 mini meatballs.
   Look for The meatballs hold together without being overworked; they are uniform in size.
   Tip Wet your hands slightly to prevent sticking when rolling.
2. 2Sear the Meatballs
   Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides, about 5 to 7 minutes. The meatballs do not need to be cooked through at this point; they will finish cooking with the pasta.
   Look for The meatballs are browned on all sides but still pink in the center.
   Tip Avoid crowding the pan; sear in batches if necessary.

At the end of this phase, the meatballs are browned on all sides, with a rich, caramelized crust. The skillet should have some browned bits on the bottom, which will add flavor to the sauce. The meatballs are not fully cooked through yet; they will finish cooking with the pasta.

The kitchen smells of savory spices and seared beef. The meatballs should be uniform in size and hold their shape when moved. If they feel too soft, refrigerate them for 10 minutes before searing.

Simmer and Cook

3. 3Add Pasta and Sauce
   Add the shell pasta, marinara sauce, and water to the skillet with the meatballs. Stir gently to combine, making sure the pasta is mostly submerged in the sauce. Bring the mixture to a simmer.
   Look for The sauce is bubbling gently and the pasta is coated.
   Tip Scrape any browned bits from the bottom of the skillet to add flavor.
4. 4Simmer Covered
   Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 12 minutes, stirring once halfway through, until the pasta is al dente and has absorbed most of the liquid. The meatballs should be cooked through, reaching an internal temperature of 160°F (71°C).
   Look for The pasta is tender and the sauce has thickened slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the mixture looks dry, add a splash of water or broth.

After simmering, the pasta is al dente and has absorbed most of the liquid. The sauce has thickened and clings to the shells. The meatballs are cooked through, reaching 160°F (71°C). The mixture is bubbling gently, and the aroma is intensely tomatoey and garlicky. The skillet should look saucy but not soupy; if it’s too dry, add a splash of water. The pasta should be tender but still have a slight bite. Stir gently to ensure nothing sticks to the bottom.

Top and Serve

5. 5Top with Mozzarella
   Uncover the skillet and sprinkle the shredded mozzarella evenly over the top. Cover the skillet again and let it sit for 2 to 3 minutes, or until the cheese is melted and bubbly.
   Look for The cheese is fully melted and starting to bubble around the edges.
   Tip For a golden top, place the skillet under the broiler for 1 to 2 minutes.
6. 6Garnish and Serve
   Sprinkle the chopped fresh parsley over the melted cheese. Serve hot directly from the skillet, scooping up the pasta with a long cheese pull for maximum effect.
   Look for The parsley adds a fresh green contrast to the golden cheese.
   Tip Use a large spoon to get both pasta and sauce in every serving.

The mozzarella is melted and bubbly, with a golden, slightly blistered top if broiled. The parsley adds a fresh green contrast. The dish is ready to serve, with a long cheese pull when scooped. The skillet is hot, so use trivets. The cheese should be fully melted and stretchy, not stringy or rubbery. The overall look is inviting and comforting, with a rich, cheesy surface and vibrant green flecks. Serve immediately for the best texture.

Common mistakes

One common mistake is overworking the meatball mixture, which can result in tough meatballs. Mix just until combined and roll gently. Another is not covering the skillet properly, which can cause the pasta to cook unevenly or dry out. Make sure the lid fits snugly and reduce the heat to maintain a gentle simmer.

Also, avoid stirring too frequently, as this can break the pasta. If the sauce reduces too much before the pasta is done, add a splash of water. Finally, don’t skip the resting time after adding the cheese; it allows the cheese to melt perfectly.

How to tell it’s done

The dish is done when the pasta is al dente, meaning it is tender but still has a slight bite. The sauce should be thickened and mostly absorbed, with a rich, glossy texture. The meatballs should be cooked through, reaching an internal temperature of 160°F (71°C).

The mozzarella should be fully melted and bubbly, with a golden, slightly browned top if broiled. Let the skillet rest for a few minutes before serving to allow the cheese to set slightly, making it easier to scoop out portions with a good cheese pull.

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