One-Pan Stuffed Jumbo Shells with Meatballs

This one-pan stuffed jumbo shell pasta is the coziest, cheesiest Italian dinner you can make in one skillet! Jumbo pasta shells are stuffed with seasoned meatballs, then simmered in a rich marinara and beef broth until the pasta is al dente and the meatballs are juicy.

A blanket of mozzarella and parmesan is broiled until blistered and golden, then showered with fresh basil. Everything cooks in a single deep skillet, from raw shells to bubbling, cheesy perfection.

There is something deeply satisfying about a one-pan pasta that goes from stovetop to broiler without a single extra pot. Here, uncooked jumbo shells are stuffed with a simple meatball mixture—ground beef, parmesan, egg, breadcrumbs, and Italian seasonings—then nestled into a deep skillet.

A combination of marinara sauce and hot beef broth creates a flavorful cooking liquid that gently simmers the pasta and meatballs together. The result is a dish where every component absorbs the rich tomato and beef flavors. A final blast of high heat melts the cheese into a blistered, golden crust that contrasts with the tender pasta and juicy meatballs.

Ingredients

Why this recipe works

Cooking the shells directly in the sauce and broth means the pasta absorbs all the savory liquid as it simmers, infusing every bite with deep tomato and beef flavor.

The starch released from the pasta naturally thickens the sauce, creating a glossy, clinging texture that coats the shells and meatballs beautifully. Because everything cooks in one skillet, the flavors meld together in a way that feels cohesive and homey.

Broiling the cheese at the end creates a blistered, golden crust that adds a smoky, toasted dimension to the dish. The contrast between the molten cheese, tender pasta, and juicy meatball is irresistible.

Using uncooked shells means they hold their shape during the simmer, and the meatball filling stays moist and flavorful, seasoned with parmesan and herbs. The one-pan method also means minimal cleanup and a dramatic, sizzling presentation straight from the skillet.

Notes and substitutions

Choose a deep, oven-safe skillet with a tight-fitting lid. A 12-inch cast-iron or stainless steel skillet works well. The shells should fit snugly in concentric rows, so they hold each other up during cooking. If the skillet is too large, the shells may tip over; if too small, they may be overcrowded and cook unevenly. Use a good-quality marinara sauce, and feel free to use homemade if you have it.

The meatball mixture is intentionally simple, letting the parmesan and herbs shine. Do not overmix the meat, or the meatballs will be tough. If the mixture feels too wet, add a tablespoon more breadcrumbs; if too dry, add a splash of milk. The beef broth adds depth and helps cook the pasta, so do not skip it. For a spicier kick, add a pinch of red pepper flakes to the sauce.

• ground beef: Ground turkey or ground pork can replace the beef; adjust the cook time to reach 160°F (71°C).
• plain breadcrumbs: Panko breadcrumbs work well; use the same amount.
• dried oregano: Use 1 tablespoon fresh oregano if preferred.
• whole-milk mozzarella: Part-skim mozzarella melts fine; whole-milk gives a creamier texture.

Equipment

• Large deep skillet with lid
• Mixing bowl
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Oven-safe skillet (or transfer to broiler-safe dish)