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

Before you start

Before starting, gather all ingredients and measure them out. Roll the ground beef into mini meatballs—about 16 to 20 pieces.

Heat the olive oil in a large skillet over medium-high heat so it's ready for searing. Have the marinara, broth, and pasta measured and within reach, as the cooking moves quickly once the meatballs are browned.

Instructions

Brown the Meatballs

1. 1Season and Roll the Meatballs
   In a mixing bowl, combine the ground beef with garlic powder, cumin, smoked paprika, salt, and black pepper. Mix gently until just combined. Roll the mixture into bite-sized mini meatballs, about 1 inch in diameter.
   Look for The meatballs should be uniform in size for even cooking.
   Tip Wet your hands slightly to keep the meat from sticking while 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 sear until browned on all sides, about 4 to 5 minutes total. They do not need to be cooked through at this point.
   Look for The meatballs should have a deep golden-brown crust.
   Tip Use tongs to turn the meatballs gently to keep them intact.

The meatballs should be nicely browned on all sides, with a golden crust that adds flavor to the dish. They will not be fully cooked at this stage, but they should hold their shape and feel firm to the touch. The skillet should have a layer of rendered fat and browned bits that will flavor the sauce.

Simmer the Pasta

3. 3Add Pasta and Liquids
   Add the dry conchiglie pasta to the skillet with the meatballs. Pour in the marinara sauce and broth. Stir in the dried oregano and a pinch of black pepper. Bring the mixture to a simmer.
   Look for The liquid should be bubbling gently around the edges.
   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. Simmer for 12 minutes, or until the pasta is al dente and has absorbed most of the liquid. Stir once halfway through to prevent sticking.
   Look for The pasta should be tender but still have a slight bite.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the skillet looks dry before the pasta is done, add a splash of broth or water.

The liquid should be bubbling gently around the edges, and the pasta will be absorbing the sauce. The aroma of garlic and oregano will fill the kitchen.

After 12 minutes, the pasta should be al dente, and the sauce should have thickened enough to coat the shells. The meatballs should be cooked through, reaching 160°F (71°C) if checked with a thermometer.

Melt the Cheese

5. 5Top with Mozzarella
   Uncover the skillet and sprinkle the shredded mozzarella evenly over the pasta and meatballs. Cover again and cook for 2 to 3 minutes, until the cheese is melted and bubbly.
   Look for The cheese should be fully melted and slightly golden in spots.
   Tip For a browner top, place the skillet under the broiler for 1 to 2 minutes.
6. 6Garnish and Serve
   Remove the skillet from the heat and sprinkle with the chopped fresh parsley. Scoop the cheesy pasta onto plates, making sure to get a long mozzarella pull with each serving.
   Look for The cheese should stretch in long strands when lifted.
   Tip Let the dish rest for 2 minutes before serving to allow the cheese to set slightly.

The mozzarella should be completely melted, creating a gooey, stretchy layer over the pasta. The edges may be slightly golden if the heat is high enough. When you lift a spoonful, the cheese should pull into long strands. The parsley adds a fresh, green contrast to the rich, cheesy top.

Common mistakes

One common mistake is using a skillet that's too small, which causes the pasta to cook unevenly. Another is lifting the lid too often during simmering, which lets steam escape and slows cooking.

Be sure to stir the pasta once halfway through to keep it from sticking to the bottom. Avoid overcooking the pasta—check it a minute or two before the suggested time.

How to tell it’s done

The dish is done when the pasta is al dente—tender but still slightly firm to the bite—and the meatballs are cooked through to an internal temperature of 160°F (71°C).

The sauce should be thickened and clinging to the pasta, and the mozzarella should be fully melted and bubbly. Let the skillet rest for a couple of minutes before serving to let the cheese set slightly.

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