One-Pan Stuffed Jumbo Shells with Meatballs Tips, FAQ & printable recipe

Tips for success

For the most flavorful meatballs, use a mix of ground beef and ground pork. The pork adds extra juiciness.

If you prefer a lighter version, ground turkey works, but be sure not to overcook it. Mix the meatball ingredients gently and stop as soon as they come together to avoid dense meatballs.

To make this dish ahead, assemble the stuffed shells in the skillet and refrigerate before simmering.

When ready to cook, add a little extra sauce and increase the simmering time. You can also freeze the unbaked dish for up to 2 months. Thaw overnight in the fridge before baking.

Variations

• Spicy Arrabbiata: Swap the marinara for arrabbiata sauce and add 1/2 teaspoon of red pepper flakes to the meatball mixture. The heat from the chili flakes and the spicy sauce will give the dish a fiery kick that pairs well with the creamy mozzarella.
• Turkey Meatballs: Use ground turkey instead of beef for a lighter version. Add an extra tablespoon of breadcrumbs and a splash of olive oil to keep the meatballs moist. Cook to an internal temperature of 165°F (74°C).
• Vegetarian Stuffed Shells: Omit the meatballs and stuff the shells with a mixture of ricotta, spinach, and mozzarella. Add a layer of marinara and top with cheese. Bake at 375°F for 20 minutes until bubbly.
• Cheesy Meatball Sub Shells: After broiling, top with a few slices of provolone and return to the broiler for 1 minute until melted. Serve with a side of marinara for dipping, like a deconstructed meatball sub.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or sauce to keep the pasta moist.

Freezer

The assembled skillet can be frozen before simmering. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheat

Reheat individual portions in the microwave or on the stovetop over medium heat, adding a little sauce or water to prevent drying.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or sauce to keep it moist. The flavors will deepen overnight, making it even better the next day.

The meatballs can be made up to 2 days ahead and stored in the fridge. The shells can be boiled and stuffed a day in advance, then covered and refrigerated.

When ready to cook, add the sauce and proceed with the recipe, increasing the simmering time by 5 minutes.

Serving ideas

Serve the stuffed shells hot, straight from the skillet, with an extra spoonful of sauce over each portion.

A side of crusty bread is perfect for sopping up the remaining marinara. A simple green salad with a lemony vinaigrette balances the richness of the dish.

This is a complete meal on its own, but it also pairs well with roasted vegetables or a side of garlic bread. For a lighter option, serve with a crisp arugula salad. The leftovers are delicious reheated for lunch the next day.

Frequently asked questions

Recipe card

One-Pan Stuffed Jumbo Shells with Meatballs

Prep 20 minCook 25 minTotal 45 minServes 6

Ingredients

• 20 jumbo pasta shells (conchiglioni)
• 1 lb ground beef
• 1/2 cup grated parmesan cheese
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 cloves garlic, minced
• 1 tsp dried Italian oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups marinara sauce
• 2 cups shredded whole-milk mozzarella
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Remove the lid. Sprinkle the shredded mozzarella and grated parmesan evenly over the shells and sauce.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

55 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.