One-Pan Giant Meatball Shell Pasta with Peas and Carrots Tips, FAQ & printable recipe

Tips for success

For the best texture, use a meatball that is well-seasoned but not overly dense. When mixing your own, handle the meat gently and avoid overworking it, which can make it tough.

Let the meatball come to room temperature for about 30 minutes before cooking to help it cook evenly. If you have time, make the meatball a day ahead and refrigerate it—it will hold together even better.

To get a nice golden crust on the meatball, let it sear without moving it for 2-3 minutes. When breaking up the meatball, use the edge of a spatula to create chunks of varying sizes—some larger pieces add heartiness, while smaller bits distribute the flavor.

If you prefer a smoother sauce, you can break the tomatoes more thoroughly, but a rustic texture is part of the charm.

Variations

• Spicy Version: Add 1/2 teaspoon of red pepper flakes along with the paprika, or use a spicy Italian sausage meatball instead of beef. The heat will balance the sweetness of the peas and carrots.
• Vegetarian Option: Replace the beef meatball with a large vegan meatball or a mixture of cooked lentils and mushrooms. Use vegetable broth and dairy-free mozzarella to keep it vegan.
• Herb-Infused: Stir in 1 teaspoon of dried oregano or a few fresh basil leaves along with the broth. Add a handful of fresh spinach just before serving for extra greens.
• Cheese Variation: Swap the mozzarella for provolone or a blend of Italian cheeses. For a sharper flavor, mix in a little grated Parmesan before melting the top layer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to restore saucy consistency.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, adding a little broth or water to loosen the sauce, or microwave individual portions until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so when reheating, add a splash of broth or water to loosen it. The flavors will continue to meld, making it even more delicious the next day.

The seasoned meatball can be prepared up to 2 days in advance and kept refrigerated. You can also assemble the entire dish (without the cheese) and refrigerate it, then add the cheese and bake or simmer until hot.

If preparing ahead, slightly undercook the pasta so it doesn't become mushy when reheated.

Serving ideas

Serve this one-pan pasta directly from the skillet for a casual, family-style dinner. A big spoonful of the cheesy, meaty pasta is satisfying on its own, but a side of crusty bread or a simple green salad with a lemony vinaigrette would round out the meal. The bread is perfect for sopping up any extra sauce.

For individual servings, use a large serving spoon to create a mound of pasta on each plate, making sure to include some of the meaty ragù and vegetables.

Garnish with extra parsley for a fresh, bright finish. This dish pairs well with a light red wine, like a Chianti or a Sangiovese, which complements the tomato and beef flavors.

Frequently asked questions

Recipe card

One-Pan Giant Meatball Shell Pasta with Peas and Carrots

Prep 15 minCook 25 minTotal 40 minServes 6

Ingredients

• 1 lb seasoned beef meatball (about 1 lb/500 g)
• 4 whole vine tomatoes
• 6 cloves garlic
• 3 tbsp olive oil
• 1/2 cup water
• 1 cup sweet green peas
• 1 cup diced carrots
• 1 1/2 cups small pasta shells
• 1 tsp salt
• 1 tsp paprika
• 1 1/2 cups hot vegetable broth
• 1 1/2 cups shredded mozzarella (kashar) cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Place the seasoned beef meatball in the center of the skillet. Arrange the whole vine tomatoes and garlic cloves around the meatball. Cook for 2-3 minutes until the meatball is browned on the bottom. Pour in the water, cover with a lid, and let steam for 10 minutes. After steaming, remove the lid, peel the tomato skins, and use a spatula to break the meatball and tomatoes into a rustic chunky ragù.
2. Add the sweet green peas, diced carrots, small pasta shells, salt, paprika, and hot vegetable broth to the skillet. Stir everything together gently to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 10 minutes, stirring once halfway through, until the pasta shells are tender and the sauce has thickened.
3. Scatter the shredded mozzarella cheese evenly over the top of the pasta mixture. Cover the skillet and let it sit for 2-3 minutes, or until the cheese is melted and bubbly. Remove from heat.
4. Sprinkle the chopped fresh parsley over the melted cheese. Scoop a large serving spoonful of the cheesy meatball shell pasta onto each plate, making sure to get some of the meaty ragù and vegetables in every serving. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

45 g

Fat

20 g

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