One-Pan Cheesy Meatball Shell Pasta with Tomatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, use a meatball that is not too lean; a bit of fat keeps it juicy. When breaking up the meatball, aim for rustic chunks rather than fine crumbles.

If you prefer a smoother sauce, you can mash the tomatoes more thoroughly, but the chunky ragù is part of the dish's charm. Let the skillet rest for a minute after adding the cheese so it sets slightly and doesn't slide off the pasta.

Cooking the pasta in the sauce means it will continue to absorb liquid as it sits. If you are not serving immediately, you may need to add a splash of water or broth when reheating to loosen the sauce.

Use a wide skillet so the shells have room to cook evenly. If the sauce reduces too much before the pasta is tender, add a little hot water to the pan.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili when searing the meatball. The heat will infuse the sauce as it simmers, giving the dish a gentle warmth.
• Vegetarian Version: Replace the meatball with a large portobello mushroom or a plant-based meatball. Sear it the same way and proceed with the recipe. The cooking time may be slightly shorter.
• Herb Infusion: Stir in a few fresh basil leaves or a sprig of oregano along with the tomatoes. The herbs will perfume the sauce. Remove the sprig before serving, or leave the basil leaves whole.
• Cheese Swap: Use provolone, fontina, or a blend of Italian cheeses instead of mozzarella. Each cheese brings a different melt and flavor, from sharp to nutty.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat with a splash of water, stirring occasionally, until hot and bubbly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so when reheating, add a tablespoon or two of water or broth to restore a saucy consistency.

Reheat gently on the stovetop or in the microwave until hot throughout. The cheese may lose its stretch, but the flavor will remain.

The meatball can be prepared a day in advance and kept refrigerated. You can also assemble the entire dish, but do not cook the pasta until just before serving.

If making ahead, cook the meatball and tomatoes as directed, then cool and refrigerate. When ready to serve, reheat the sauce, add the pasta shells, and simmer until tender. This makes the recipe even quicker on a busy night.

Serving ideas

Serve the cheesy meatball shell pasta hot from the skillet, scooping generous portions onto plates or shallow bowls. Make sure each serving gets some of the melted cheese and a sprinkle of parsley. This dish is hearty enough to be a complete meal, but it pairs well with a simple green salad or crusty bread to soak up any extra sauce.

For a family-style dinner, bring the skillet to the table and let everyone serve themselves. The stringy cheese and rustic chunks of meatball make it a fun, interactive meal. You can also top each serving with a drizzle of good olive oil or a few cracks of black pepper. Leftovers are just as delicious the next day, served cold or reheated.

Frequently asked questions

Recipe card

One-Pan Cheesy Meatball Shell Pasta with Tomatoes

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 500g seasoned beef
• 4 whole vine tomatoes
• 6 cloves garlic
• 3 tbsp olive oil
• 1/2 cup water
• 8 oz pasta shells
• 1 1/2 cups shredded mozzarella kashar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.