One-Pan Stuffed Jumbo Shells with Italian Meatballs Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Mince the garlic finely and grate the parmesan cheese. Have the beef broth heated on the stove or in the microwave so that it is ready to be poured over the pasta.

Clear a workspace for assembling the meatballs and stuffing the shells. Having a pre-heated oven broiler ready for the final step ensures a smooth transition from the stovetop to the oven finish, resulting in perfectly melted and golden cheese.

Instructions

Meatball Preparation

1. 1Prepare the meatballs
   In a large mixing bowl, combine the minced beef, parmesan cheese, egg, breadcrumbs, minced garlic, dried oregano, basil, salt, and pepper. Mix until just combined and roll into small, bite-sized spherical meatballs.
   Look for The mixture should hold together when rolled into small spheres.
   Tip Do not overwork the meat to keep the meatballs tender.

The meatball mixture should be well-combined and easy to handle. The meatballs must be uniform in size to ensure they cook evenly within the shells. Check that all seasonings are evenly distributed throughout the beef mixture. The texture should be firm enough to hold their shape during the stuffing process. Ensure your hands are clean and ready for rolling, as this is a tactile step that requires attention to detail.

Simmering the Pasta

2. 2Stuff and arrange the shells
   Place one raw meatball inside each uncooked jumbo pasta shell. Arrange the stuffed shells in a deep skillet in tight, concentric circles. Pour the marinara sauce and hot beef broth over the shells, ensuring they are mostly covered.
   Look for The shells should be packed tightly to maintain their shape while cooking.
   Tip Ensure the shells are arranged in a single layer for even cooking.
3. 3Simmer the pasta
   Cover the skillet with a lid and simmer on medium heat for 18 minutes until the pasta shells are tender and the meatballs are cooked through to an internal temperature of 160°F (71°C).
   Look for The pasta should be al dente and the sauce slightly thickened.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check the liquid level halfway through; add a splash of water if it seems too dry.

The shells should be arranged tightly to prevent them from floating or moving during the simmer. The sauce and broth should cover most of the shells to ensure they cook evenly.

Check that the liquid is maintaining a steady, gentle simmer throughout the 18 minutes. The pasta should look plump and the sauce should start to look rich and slightly thickened, indicating that the starch is releasing and combining with the broth.

Broiling and Serving

4. 4Add cheese and broil
   Remove the lid from the skillet. Evenly sprinkle the shredded mozzarella and grated parmesan over the pasta. Place the skillet under the oven broiler for 3 minutes until the cheese is melted, blistered, and golden brown. Scatter with torn fresh basil leaves before serving.
   Look for The cheese should be bubbly and have golden brown spots.
   Tip Keep a close eye on the broiler to prevent the cheese from burning.

The cheese should be completely melted and show golden, toasted spots. The sauce should be bubbling around the edges of the shells. Once you scatter the fresh basil leaves, the dish should look vibrant and inviting. Check that the pasta is tender and the meatballs are cooked through before serving. The final result should be a beautiful, cohesive skillet of stuffed shells ready to be scooped directly onto plates.

Common mistakes

Avoid overcooking the pasta shells, as they can become mushy if left in the simmering liquid for too long. Ensure the meatballs are small enough to fit comfortably inside the shells without tearing them.

Do not skip the resting time after taking the skillet out of the oven; it helps the sauce thicken and prevents the cheese from sliding off when serving. Also, be mindful of the heat level; if the sauce reduces too quickly, lower the heat to maintain a gentle simmer.

How to tell it’s done

The dish is fully cooked when the pasta shells are tender but still retain a slight bite, and the meatballs have reached an internal temperature of 160°F (71°C). The cheese topping should be completely melted, with golden brown, blistered spots throughout.

Use a meat thermometer to verify the internal temperature of a meatball in the center of the skillet to ensure safety. Let the dish rest for about 5 minutes before serving to allow the sauce to settle slightly.

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