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

Before you start

Before starting, gather all ingredients and equipment. Cook the jumbo shells according to package directions, drain, and rinse with cool water. Make the meatball mixture and roll into bite-sized balls.

Shred the mozzarella and grate the parmesan if not using pre-shredded. Have the marinara sauce ready. Preheat the oven to broil just before the final step. Ensure the skillet is oven-safe and has a lid.

Instructions

Prep and Brown

1. 1Prepare the Meatballs
   In a large bowl, combine the ground beef, grated parmesan, egg, breadcrumbs, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix gently with your hands until just combined. Roll the mixture into bite-sized meatballs, about 1 inch in diameter. Set aside.
   Look for The mixture should hold together when pressed, and the meatballs should be uniform in size for even cooking.
   Tip Use a light touch when mixing to avoid dense meatballs. Wet hands slightly to prevent sticking.
2. 2Cook the Meatballs
   Heat a large oven-safe skillet over medium-high heat. Add the meatballs in a single layer and cook until browned on all sides, about 5 minutes. They do not need to be cooked through at this point, as they will finish in the sauce. Remove the meatballs to a plate and set aside.
   Look for The meatballs should have a deep brown crust on the outside but still be pink in the center.
   Tip Do not overcrowd the skillet; work in batches if necessary. The browning adds flavor.
3. 3Boil the Shells
   Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente, about 9-10 minutes. Drain and rinse with cool water to stop cooking. Set aside.
   Look for The shells should be tender but still firm enough to hold their shape when stuffed.
   Tip Rinse the shells with cool water to make them easier to handle and prevent sticking.

At the end of phase 1, the meatballs should be browned on the outside but not fully cooked. The shells should be al dente, still firm enough to hold their shape.

The skillet should have a nice fond from browning the meatballs, which will add flavor to the sauce. The meatball mixture should be well combined but not overworked.

Simmer and Assemble

4. 4Assemble the Skillet
   Pour the marinara sauce into the same large oven-safe skillet and spread it evenly. Nestle the cooked meatballs into the sauce. Carefully stuff each jumbo shell with one meatball and place the shells in the skillet, open side up, in a single layer.
   Look for The shells should be snugly packed in the sauce, with the meatballs peeking out.
   Tip Use a spoon to fill the shells with sauce before adding them to the skillet for extra flavor.
5. 5Simmer Covered
   Place the lid on the skillet and bring the sauce to a gentle simmer. Reduce the heat to medium-low and cook for 18 minutes, or until the shells are tender and the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
   Look for The sauce should be bubbling gently, and the shells should be plump and tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce reduces too much, add a splash of water or broth to keep it saucy.
6. 6Top with Cheese
   Remove the lid. Sprinkle the shredded mozzarella and grated parmesan evenly over the shells and sauce.
   Look for The cheese should cover the surface in an even layer, leaving some gaps for the sauce to bubble through.
   Tip Use a mix of mozzarella and parmesan for a gooey, flavorful crust.

After simmering, the shells should be tender and the meatballs cooked through, reaching 160°F (71°C). The sauce should be bubbling and slightly thickened. The cheese should be sprinkled evenly over the top, creating a blanket. The skillet should be full and fragrant with garlic and herbs.

Broil and Finish

7. 7Broil Until Golden
   Preheat the broiler. Place the skillet under the broiler and cook for 3 minutes, or until the cheese is blistered and golden brown with toasted spots. Watch closely to prevent burning.
   Look for The cheese should be bubbling and browned in spots, with a few dark blisters.
   Tip Rotate the skillet halfway through broiling for even browning.
8. 8Garnish and Serve
   Remove the skillet from the broiler and scatter the torn fresh basil leaves over the top. Let stand for 5 minutes before serving. Serve hot, spooning extra sauce over each portion.
   Look for The basil should be bright green and fragrant, wilting slightly from the heat.
   Tip Letting the dish rest helps the sauce thicken and the flavors meld.

The cheese should be blistered and golden brown with toasted spots. The basil should be fresh and green, adding a pop of color. The dish should look irresistible, with bubbling sauce and melted cheese. Let it rest briefly before serving to allow the flavors to meld.

Common mistakes

Overcooking the shells before stuffing can make them too soft and they'll fall apart. Keep them al dente. If the sauce is too thin after simmering, remove the lid and simmer for a few extra minutes to reduce.

Be careful not to burn the cheese under the broiler—watch it constantly. Also, avoid overmixing the meatball mixture, which can make the meatballs tough.

How to tell it’s done

The dish is done when the meatballs reach an internal temperature of 160°F (71°C) and the shells are tender. The cheese should be blistered and golden brown, with a few dark spots.

The sauce should be bubbling and slightly thickened. Let the skillet rest for 5 minutes before serving to allow the sauce to settle and the cheese to set slightly.

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