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

Before you start

Before starting, have all the ingredients ready. The meatball should be at room temperature for no more than 30 minutes before cooking. Wash the tomatoes and garlic. Measure the olive oil, water, and cheese.

If using a fresh meatball, make it ahead and keep it refrigerated until ready to cook. Set out a large skillet with a tight-fitting lid. Have a spatula ready for breaking up the meatball and tomatoes. The pasta shells should be measured out, and the parsley chopped.

Instructions

Sear and Steam

1. 1Sear the Meatball and Tomatoes
   Place the 500g seasoned beef meatball in the center of a hot skillet. Arrange the 4 whole vine tomatoes and 6 garlic cloves around it. Drizzle everything with the 3 tbsp olive oil. Cook over medium-high heat until the meatball is browned on the bottom, about 2 minutes.
   Look for The meatball sizzles and browns; the tomatoes begin to soften.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a skillet large enough to hold the meatball and tomatoes in a single layer.
2. 2Steam with Water
   Pour the 1/2 cup water into the skillet. Cover with a lid and let steam for 10 minutes. The steam will help the tomatoes release their skins and the meatball cook through.
   Look for The liquid bubbles and steam rises; the tomatoes look wrinkled.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the heat at medium so the liquid simmers gently without evaporating too quickly.
3. 3Peel and Break Down
   After steaming, remove the lid. Peel away the tomato skins and discard them. Use a spatula to break the giant meatball and the tomatoes into a rustic chunky meat ragù, mixing them together in the skillet.
   Look for The meatball crumbles easily; the tomatoes break into soft chunks.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Break the meatball into bite-size pieces, but keep the texture chunky.

The meatball is browned on the bottom, the tomatoes are soft and wrinkled, and the garlic is fragrant. The liquid in the pan is bubbling and steamy.

The meatball should be partially cooked and easily breakable. The tomatoes should be tender enough to peel easily. The pan should have a rich, savory aroma.

Simmer the Pasta

4. 4Add Pasta Shells
   Add the 8 oz pasta shells to the skillet, stirring them into the meat and tomato mixture. Spread them evenly so they are mostly submerged in the liquid. Add a splash more water if the mixture looks dry.
   Look for The shells are coated with the sauce; the pan looks saucy.
   Tip If the sauce seems too thick, add a few tablespoons of water to help the pasta cook.
5. 5Simmer Covered
   Cover the skillet and simmer for 10 minutes, until the pasta shells are tender and the sauce is thick and saucy. Stir once or twice to prevent sticking.
   Look for The shells are al dente; the sauce clings to the pasta.
   Tip Check the pasta at 8 minutes; some brands cook faster.

The pasta shells are tender and have absorbed much of the sauce. The sauce is thick and coats the shells. The meatball pieces are fully cooked and have melded with the tomato chunks. The pan looks rustic and saucy, with no excess liquid. The aroma is deeply tomatoey and meaty.

Melt and Finish

6. 6Melt the Cheese
   Scatter the 1 1/2 cups shredded mozzarella kashar cheese over the top. Cover the skillet for 1-2 minutes, until the cheese is melted and bubbly.
   Look for The cheese melts into a golden, stringy layer.
   Tip For a browner top, place the skillet under the broiler for a minute.
7. 7Garnish and Serve
   Garnish with the 2 tbsp chopped fresh parsley. Scoop the cheesy meatball shell pasta onto plates, making sure to get some of the melted cheese in every serving.
   Look for The parsley adds fresh color; the cheese pulls into strings.
   Tip Serve immediately while the cheese is hot and stretchy.

The mozzarella has melted into a gooey, golden layer. The parsley adds a fresh green contrast. The dish looks inviting and cheesy, with strings of cheese when scooped. The sauce is thick and clings to the pasta. The meatball is fully cooked and tender. Everything is hot and ready to serve.

Common mistakes

A common mistake is adding too much water, which makes the sauce thin and watery. Start with the 1/2 cup and add more only if needed. Another mistake is overcooking the pasta, which turns it mushy. Check the shells at the 8-minute mark.

Skipping the steaming step can leave the tomatoes hard and the meatball undercooked. Also, do not skip peeling the tomato skins; they can be tough and chewy. Finally, resist the urge to stir too vigorously, which can break the pasta.

How to tell it’s done

The dish is done when the pasta shells are tender but still have a slight bite, and the sauce has thickened to coat the shells. The meatball should be cooked through, reaching an internal temperature of 160°F (71°C).

The cheese should be fully melted and bubbly. Taste a shell to check for doneness; it should be al dente, not mushy. The sauce should not be watery; it should cling to the pasta. Let the dish rest for a minute before serving to allow the cheese to set slightly.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest