One-Pan Creamy Tomato Meatball Shell Pasta

This one-pan creamy tomato meatball shell pasta is the ultimate weeknight comfort dinner. Golden mini meatballs are seared in olive oil, then simmered in a rich tomato broth with garlic and paprika.

Heavy cream and mozzarella turn the sauce velvety, and tender shell pasta cradles every bit of goodness. All made in a single skillet, it's a meal that feels indulgent but comes together in about 30 minutes.

When you need a hearty, satisfying dinner without a pile of dishes, this one-pan pasta delivers. Mini beef meatballs are browned in olive oil, then simmered in a tomato-based sauce that gets creamy and luscious with the addition of heavy cream and mozzarella.

The shell pasta is folded in at the end, catching the sauce and meatballs in every bite. It's a complete meal that's perfect for busy weeknights or a cozy weekend dinner.

Ingredients

Why this recipe works

The method starts by searing the meatballs in olive oil, which builds a deep, savory flavor through browning. The browned bits left in the pan become the foundation of the sauce, adding complexity without extra effort. Simmering the meatballs in the broth ensures they stay juicy while the sauce thickens.

Adding the cream and cheese off the heat prevents curdling and creates a silky, cohesive sauce. The shell pasta is folded in gently just before serving, so it soaks up flavor without becoming mushy. The result is a rich, comforting dish where every component shines.

Notes and substitutions

Use mini meatballs for even cooking and easy eating. You can buy them pre-made or roll your own from ground beef seasoned with salt, pepper, and herbs.

For a lighter sauce, substitute half-and-half, but the richness will be less pronounced. The recipe calls for vegetable broth, but chicken or beef broth also work well.

Shell pasta (conchiglie) is ideal because its shape holds the sauce and small meatballs. Cook it al dente so it stays firm when folded into the sauce.

If you don't have shells, any short pasta like penne or rigatoni will be fine. Fresh parsley adds a bright finish, but dried parsley can be used in a pinch.

• mini beef meatballs: Use frozen meatballs (thawed) or make your own from ground beef, breadcrumbs, and seasonings.
• heavy cream: For a lighter sauce, substitute half-and-half or whole milk, though the sauce will be less rich.
• vegetable broth: Chicken broth or beef broth can be used instead, adding a deeper flavor.
• conchiglie shell pasta: Any short pasta like penne, rigatoni, or fusilli works well; adjust cooking time accordingly.

Equipment

• Large skillet with lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef's knife and cutting board
• Pot for cooking pasta