One-Pan Mini Meatball and Shell Pasta Step-by-step instructions

Before you start

Before starting, gather all your ingredients and equipment. Measure out the pasta, marinara, broth, and mozzarella. Have your skillet ready, along with a lid. If you're using a broiler for the cheese, position the oven rack in the upper third. Roll the meatballs just before searing to keep them fresh. Make sure your work surface is clean and your hands are ready for rolling.

Instructions

Sear and Build Flavor

1. 1Season and Roll the Meatballs
   In a mixing bowl, combine the ground beef, kosher salt, oregano, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. You should get roughly 20 to 24 mini meatballs.
   Look for The meatballs should be uniform in size so they cook evenly. The mixture should just hold together when rolled.
   Tip Wet your hands slightly with cold water to keep the meat from sticking while rolling.
2. 2Sear the Meatballs
   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mini meatballs in a single layer, being careful not to crowd the pan. Sear for 4 to 5 minutes, turning occasionally, until deeply browned and caramelized on all sides. The meatballs do not need to be cooked through at this point.
   Look for The meatballs should have a deep golden-brown crust on all sides. They will release easily from the pan when properly seared.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not stir too often; let the meatballs develop a crust before turning.

At the end of this phase, the meatballs should have a deep golden-brown crust on all sides. The pan should have a nice fond, and the kitchen will smell of seared beef and oregano.

The meatballs will not be fully cooked through yet, but they should be well-browned and hold their shape. The oil should be shimmering before you add the meatballs, and you should hear a satisfying sizzle when they hit the pan.

Simmer and Absorb

3. 3Add Pasta and Liquids
   Add the uncooked pipe rigate pasta to the skillet, along with the marinara sauce and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer, then reduce the heat to medium-low, cover, and let it cook for 12 minutes, or until the pasta is tender and has absorbed most of the liquid.
   Look for The sauce should be bubbling gently around the edges. The pasta will absorb the liquid as it cooks.
   Tip If the sauce seems too thick before the pasta is done, add a splash of water or broth.
4. 4Stir and Coat the Pasta
   Uncover the skillet and give the pasta and meatballs a good stir, tossing everything so the glossy tomato sauce coats every nook and cranny of the shells. The sauce should cling to the pasta and meatballs. Cook for another 1 to 2 minutes, uncovered, if needed to thicken the sauce to your liking.
   Look for The shells should be tender and coated in a thick, glossy sauce. The meatballs should be cooked through and juicy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Taste a shell to check for doneness; it should be al dente but not hard in the center.

The sauce should be bubbling gently, and the pasta will gradually absorb the liquid. The kitchen will be filled with the aroma of tomato and herbs.

After 12 minutes, the shells should be tender but still have a slight bite, and the sauce should be thick enough to coat a spoon. The meatballs should be cooked through, reaching 160°F (71°C) internally. The pan should look saucy, not soupy.

Melt and Serve

5. 5Top with Mozzarella and Melt
   Sprinkle the shredded mozzarella evenly over the top of the pasta and meatballs. Cover the skillet and let it sit over low heat for 2 to 3 minutes, until the cheese is completely melted and gooey. If you prefer a browned top, place the skillet under the broiler for 1 to 2 minutes, watching closely.
   Look for The cheese should be fully melted and stretchy when you lift a spoonful. The sauce should be bubbling at the edges.
   Tip For a golden, bubbly top, broil briefly—but keep an eye on it to prevent burning.
6. 6Serve with a Cheese Pull
   Scoop the pasta and meatballs into serving bowls, making sure to get a generous amount of melted cheese on top. Serve hot, and enjoy the stretchy cheese pull with every bite.
   Look for The cheese should stretch when you lift a spoonful. The pasta should be tender and the meatballs juicy.
   Tip For the best cheese pull, serve immediately while the cheese is still hot and stretchy.

The mozzarella should be fully melted and stretchy, with no visible dry spots. If you chose to broil, the top will be golden and bubbly. The whole skillet looks inviting, with glossy sauce and gooey cheese. When you scoop into it, the cheese should pull into long strands. The pasta and meatballs should be evenly coated, and the dish is ready to serve immediately.

Common mistakes

One common mistake is overcrowding the pan when searing the meatballs, which causes them to steam instead of brown. Make sure they have space between them. Another is stirring the pasta too frequently during the simmering phase, which can break the shells.

Also, don't skip the resting time after adding the cheese—it allows the cheese to melt properly. Finally, be careful not to overcook the pasta; check it at the 12-minute mark.

How to tell it’s done

The dish is done when the pasta is tender and has absorbed most of the liquid, and the meatballs are cooked through. The internal temperature of the meatballs should reach at least 160°F (71°C), as measured with an instant-read thermometer.

The sauce should be thick and clingy, and the cheese should be fully melted and stretchy. If you broiled the top, it should be golden and bubbly.

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