One-Pan Meatball Penne with Mozzarella Pull Step-by-step instructions

Before you start

Before you start, bring a large pot of salted water to a boil for the penne. Cook the pasta until al dente according to package directions, then drain and set aside.

While the pasta cooks, prepare the vegetables and meatballs: leave the tomatoes whole, cut the zucchini into thick cylinders, and peel the garlic cloves. Have all your ingredients measured and within reach, as the cooking moves quickly once you start.

Instructions

Sear and Steam

1. 1Sear the Meatballs and Vegetables
   Heat the olive oil in a wide ceramic skillet over medium-high heat. Add the whole tomatoes, zucchini cylinders, and ground beef meatballs. Sear without moving for 2-3 minutes until the bottoms are browned. Scatter the garlic cloves and shallots around the pan. Season with salt, pepper, and smoked paprika. Cook for another 3-4 minutes, turning the vegetables and meatballs occasionally, until the vegetables begin to blister and soften.
   Look for The meatballs are browned on the outside, the tomatoes are blistering, and the garlic is fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't overcrowd the pan; sear in batches if needed to get a good crust.
2. 2Deglaze and Steam
   Pour the hot vegetable broth into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom. Cover with a glass lid and reduce the heat to medium-low. Let steam for 5-7 minutes, until the tomatoes have broken down slightly and the vegetables are tender.
   Look for The liquid is bubbling gently and the vegetables are soft.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The steam helps soften the vegetables and meld the flavors.

At the end of this phase, the meatballs are browned on the outside and the vegetables have started to soften and blister. The garlic and shallots are fragrant, and the broth has created a light steam that has melded the flavors.

The tomatoes are beginning to break down, but still hold their shape. This is the base of the dish—rich, savory, and full of promise.

Combine and Coat

3. 3Add the Pasta and Cheese
   Using a spider strainer, dump the freshly boiled penne rigate directly into the skillet with the vegetable ragù. Add the chopped parsley and shredded mozzarella. Stir gently to combine, allowing the cheese to melt and coat the pasta.
   Look for The cheese is melting and the pasta is coated in the sauce.
   Tip Reserve a little pasta water to loosen the sauce if needed.

After adding the pasta, parsley, and mozzarella, the cheese melts into a creamy sauce that clings to every piece of penne. The mixture looks glossy and inviting, with strands of mozzarella stretching as you stir. The pasta should be well coated and the sauce should be thick enough to coat the back of a spoon.

Serve and Savor

4. 4Serve with Parmesan
   Spoon a towering portion of the cheesy penne onto a slate grey pasta bowl. Garnish with freshly grated Parmesan. Serve steaming hot, with extra Parmesan on the side.
   Look for The cheese pulls as you lift the spoon, and the sauce is thick and glossy.
   Tip For the best cheese pull, serve immediately while the mozzarella is still molten.

The final dish is a towering pile of cheesy pasta, with the meatballs and vegetables nestled throughout. The mozzarella pulls in long, satisfying strands as you lift a spoonful. The Parmesan adds a salty, nutty finish. Serve immediately, while everything is still bubbling hot.

Common mistakes

Avoid overcrowding the skillet when searing; if the pan is too full, the ingredients will steam instead of brown, and you'll miss that deep caramelized flavor. Use a wide skillet and give everything room.

Another common pitfall is overcooking the zucchini—keep the heat medium-high and watch closely so they soften but don't turn to mush. Finally, don't skip the deglazing step; the broth lifts the browned bits, which are essential to the sauce's depth.

How to tell it’s done

The dish is done when the meatballs are cooked through to an internal temperature of 160°F (71°C) and the vegetables are tender but still hold their shape. The sauce should be thick enough to coat the pasta, and the mozzarella should be melted and stretchy.

To check the meatballs, insert an instant-read thermometer into the center of one; it should read at least 160°F (71°C). Serve immediately for the best texture and cheese pull.

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