One-Pan Meatball Ring Pasta with Whole Tomatoes Step-by-step instructions

Before you start

Before starting, cook the ditalini pasta according to package instructions until al dente. Drain and set aside. If using store-bought meatballs, have them ready.

Gather all ingredients: whole tomatoes, mini meatballs, olive oil, broth, salt, pepper, paprika, cooked pasta, mozzarella, parsley, and Parmesan. Ensure the skillet is large enough to hold everything comfortably.

Instructions

Simmer and Crush

1. 1Simmer Tomatoes and Meatballs
   Heat the olive oil in a large non-stick skillet over medium heat. Add the whole tomatoes and mini meatballs. Pour in the broth and bring to a gentle simmer. Season with salt, black pepper, and sweet paprika. Using tweezers, carefully peel the skins off the tomatoes as they soften, then discard the skins. Let everything simmer for about 10 minutes, until the tomatoes are very soft and the meatballs are cooked through.
   Look for Tomatoes are soft and skins slip off easily; meatballs are browned and cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the heat medium-low to avoid splattering. If the tomatoes are very ripe, the skins will come off effortlessly.
2. 2Crush Tomatoes into Sauce
   Once the tomatoes are soft and the meatballs are cooked, use a potato masher to crush the tomatoes directly in the skillet. Mash them to your desired consistency—chunky or smooth. Stir well to combine with the meatballs and broth. Let the sauce bubble gently for another 5 minutes to thicken slightly.
   Look for The sauce turns a rich crimson color and thickens slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For a smoother sauce, mash thoroughly; for a chunkier texture, leave some pieces intact.

The tomatoes have softened and their skins are easily removed. The meatballs are browned and cooked through, reaching 160°F (71°C).

The broth has reduced slightly, and the sauce is beginning to thicken. The aroma is rich and savory, with a hint of sweetness from the tomatoes.

Combine and Melt

3. 3Add Pasta and Cheese
   Add the cooked ditalini ring pasta to the skillet with the tomato-meatball sauce. Sprinkle the shredded mozzarella over the top and add the chopped parsley. Toss everything together gently with a wooden spoon until the pasta is well coated and the cheese is melted and glossy.
   Look for The cheese melts into a creamy coating, and the pasta is evenly tinted with sauce.
   Tip Toss over low heat to prevent the cheese from clumping. If the mixture seems dry, add a splash of pasta water or broth.

The pasta is added and coated with the glossy, crimson sauce. The mozzarella is fully melted, creating a creamy texture that clings to the pasta and meatballs. The parsley adds a fresh green contrast. The dish looks inviting and ready to serve.

Serve and Garnish

4. 4Finish and Serve
   Remove the skillet from heat. Ladle the ring pasta and meatballs into bowls. Top each serving with extra grated Parmesan and a sprinkle of fresh parsley if desired. Serve immediately while hot and creamy.
   Look for The pasta is glossy with melted cheese, and steam rises from the bowls.
   Tip For an extra golden finish, place the skillet under the broiler for 1-2 minutes until the cheese bubbles.

The finished dish is ladled into bowls, topped with extra Parmesan and maybe a bit more parsley. The cheese is gooey, the pasta is tender, and the meatballs are juicy. The steam rising from the bowls signals it's time to enjoy.

Common mistakes

Avoid overcooking the meatballs, which can make them tough. Use a meat thermometer to ensure they reach 160°F (71°C). Don't add the pasta too early; it can become mushy.

If the sauce seems thin, let it bubble longer to reduce. Be gentle when tossing to prevent breaking the pasta. Also, avoid using high heat when melting the cheese, which can cause it to separate.

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 sauce has thickened to a rich, spoonable consistency.

The pasta should be tender and coated with the cheesy sauce. The mozzarella should be fully melted and glossy. Taste and adjust seasoning with salt and pepper before serving.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest