One-Pan Stuffed Jumbo Shells with Meatballs

This one-pan stuffed jumbo shell pasta is the kind of dinner that feels like a special occasion but comes together on a weeknight. Jumbo shells are stuffed with juicy mini meatballs, then simmered in a rich marinara sauce until perfectly al dente.

A blanket of mozzarella and parmesan is broiled until blistered and golden, and fresh basil adds a bright finish. Everything cooks in a single skillet, so cleanup is a breeze. It's a hearty, satisfying meal that will have everyone asking for seconds.

There's something irresistible about pasta shells filled with meatballs, bathed in marinara, and crowned with melted cheese. This recipe takes that classic comfort food and simplifies it into one skillet. The meatballs are seasoned with parmesan, garlic, and Italian herbs, then tucked into cooked jumbo shells.

The whole thing simmers in marinara until the shells are tender and the meatballs are cooked through. A quick broil gives the cheese a beautiful blistered, golden crust. Serve it straight from the skillet for a rustic, family-style dinner.

Ingredients

Why this recipe works

Cooking the meatballs directly in the sauce infuses the marinara with rich, beefy flavor. As the meatballs simmer, they release their juices into the sauce, creating a deeper, more complex taste than simply adding cooked meatballs at the end. The shells also absorb some of the sauce, becoming extra savory and tender.

Broiling the cheese after simmering gives you the best of both worlds: a creamy, melty interior and a crispy, blistered top.

The high heat of the broiler caramelizes the cheese and creates those irresistible toasted spots. The contrast of textures—soft pasta, tender meatballs, gooey cheese, and crispy edges—makes every bite interesting.

Notes and substitutions

Use whole-milk mozzarella for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting, so shredding your own from a block is worth the extra minute. For the parmesan, freshly grated is always more flavorful than the pre-ground stuff.

Jumbo shells (conchiglioni) are the star of this dish. They need to be cooked until just al dente, because they'll continue cooking in the sauce.

If you can't find jumbo shells, you can use large rigatoni or even manicotti tubes, though the cooking time may vary. The meatballs are easy to make ahead and can be stored in the fridge.

• ground beef: Ground turkey or a blend of ground pork and beef works well. For a vegetarian version, use plant-based ground meat.
• plain breadcrumbs: Panko breadcrumbs give a lighter texture. Gluten-free breadcrumbs can be used to make the meatballs gluten-free.
• marinara sauce: Any smooth tomato pasta sauce can stand in. For a spicier kick, use arrabbiata or add red pepper flakes.
• whole-milk mozzarella: Part-skim mozzarella melts well, though whole-milk gives a richer, creamier result. Fresh mozzarella can be torn into pieces.

Equipment

• Large oven-safe skillet with lid
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon
• Tongs
• Box grater (if shredding cheese)
• Broiler-safe pan