One-Pan Meatball Penne with Mozzarella Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use whole-milk mozzarella and shred it yourself. Pre-shredded cheese often contains potato starch or other anti-caking agents that can prevent a smooth, stretchy melt.

Also, add the cheese off the heat or over very low heat, and stir gently until just melted—overheating can cause the cheese to become tough and stringy instead of silky.

If the sauce seems too thick, add a splash of the reserved pasta cooking water. The starchy water helps loosen the sauce and helps it cling to the pasta.

Conversely, if the sauce is too thin, let it simmer uncovered for a few minutes to reduce. The consistency should be like a thick ragù, coating the pasta without being watery.

Variations

• Spicy Sausage Version: Swap the ground beef meatballs for spicy Italian sausage, removed from casings and formed into meatballs. Add a pinch of red pepper flakes when you add the paprika for extra heat.
• Vegetarian Delight: Omit the meatballs and increase the vegetables: add mushrooms, bell peppers, or eggplant. Use vegetable broth and add a can of cannellini beans for protein.
• Creamy Tomato Twist: Stir in 2 tablespoons of heavy cream or a splash of milk along with the mozzarella for a richer, creamier sauce. This adds a touch of indulgence to the dish.
• Herb Garden Variation: Add fresh basil or oregano along with the parsley. The herbs brighten the dish and add a fresh, aromatic note that complements the smoky paprika.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water to restore the sauce.

Freezer

This dish can be frozen for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot and bubbly. Add a splash of broth or water if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of broth or water when reheating to restore its saucy texture. Reheat gently on the stovetop or in the microwave, stirring occasionally, until piping hot.

You can prepare the meatballs and vegetables up to a day in advance. Sear them as directed, then cool and refrigerate.

When ready to serve, reheat the mixture in the skillet, add the broth, and proceed with the recipe. The pasta is best cooked fresh, but you can also boil it ahead and toss with a little oil to prevent sticking.

Serving ideas

Serve this one-pan penne straight from the skillet to keep it warm and inviting. The visual of the bubbling cheese and glistening sauce is part of the appeal.

Garnish with a generous shower of freshly grated Parmesan and a few extra parsley leaves for a pop of color. A side of crusty bread is perfect for soaking up any leftover sauce.

This dish is satisfying on its own, but it also pairs well with a simple green salad dressed with lemon and olive oil. For a more substantial meal, add a side of sautéed greens or roasted vegetables. The smoky paprika in the sauce pairs beautifully with a glass of medium-bodied red wine, like a Chianti or Sangiovese.

Frequently asked questions

Recipe card

One-Pan Meatball Penne with Mozzarella Pull

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 3 tbsp extra virgin olive oil
• 3 ripe heirloom tomatoes, whole
• 2 zucchini, cut into cylinders
• 3 giant seasoned ground beef meatballs
• 8 cloves garlic, peeled
• 2 shallots, whole
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tbsp smoked paprika
• 100 ml hot vegetable broth
• 250 g penne rigate, freshly boiled al dente
• 1 handful chopped Italian flat-leaf parsley
• 100 g shredded whole-milk mozzarella
• Freshly grated Parmesan, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

30 g

Carbohydrates

65 g

Fat

30 g

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