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

Before you start

Before starting, gather all ingredients and equipment. Grate the parmesan, mince the garlic, and tear the fresh basil. Measure the marinara sauce and heat the beef broth so it is hot when added.

Set the oven rack about 6 inches from the broiler and preheat the broiler. Have the lid for the skillet handy. The meatball mixture comes together quickly, so have the shells and skillet ready. This recipe moves fast once you start, so prep everything first.

Instructions

Prep and Stuff

1. 1Make the Meatball Filling
   In a large bowl, combine the ground beef, grated parmesan, egg, breadcrumbs, minced garlic, oregano, basil, salt, and black pepper. Mix with your hands until just combined; do not overmix. Roll the mixture into bite-sized meatballs, about 1 inch in diameter. You should have about 20 meatballs.
   Look for The mixture holds together without being sticky; meatballs are uniform and firm enough to handle.
   Tip Wet your hands slightly to prevent sticking while rolling.
2. 2Stuff the Shells
   Take each uncooked jumbo pasta shell and gently stuff one meatball inside. The meatball should fit snugly; do not overstuff or the shell may crack. Arrange the stuffed shells in a deep skillet in concentric circular rows, fitting them snugly.
   Look for Shells are filled without breaking; they sit upright in the skillet.
   Tip If the shells are very dry, they may crack; handle gently.
3. 3Add Sauce and Broth
   Pour the marinara sauce and hot beef broth over the shells, covering them evenly. The liquid should come about halfway up the sides of the shells. Do not stir, as that may dislodge the meatballs.
   Look for The shells are partially submerged in a rich red liquid.
   Tip Use a spoon to gently drizzle sauce over any exposed shells.

At the end of this phase, you have a bowl of seasoned meatball mixture and a skillet filled with stuffed shells in concentric rows. The shells should be snug but not cracked.

The sauce and broth are poured over, creating a rich red liquid that partially submerges the shells. The aroma of garlic and oregano fills the kitchen. Before moving on, ensure the liquid is evenly distributed and the shells are not dry on top.

Simmer and Top

4. 4Simmer Covered
   Place the lid on the skillet and bring the liquid to a gentle simmer over medium heat. Cook for 18 minutes, or until the pasta is al dente and the meatballs are cooked through. The liquid should be bubbling gently, not boiling hard.
   Look for The shells are tender but still hold their shape; the sauce has thickened slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check occasionally to ensure there is enough liquid; add a splash of broth if needed.
5. 5Top with Cheese
   Remove the lid. Sprinkle the shredded mozzarella and grated parmesan evenly over the shells, covering them completely.
   Look for The cheese forms an even layer over the pasta.
   Tip Use a spoon to distribute the cheese into any gaps.

After 18 minutes of covered simmering, the pasta is tender and the meatballs are cooked through. The sauce has reduced slightly and coats the shells. The kitchen smells of simmering tomatoes and beef. The cheese is sprinkled over the top, creating a white blanket. Check that the meatballs register 160°F (71°C) if you have a thermometer. The skillet is ready for the broiler.

Broil and Finish

6. 6Broil Until Golden
   Preheat the broiler. Place the skillet under the broiler for 3 minutes, or until the cheese is blistered and golden brown with toasted spots. Keep a close eye to prevent burning.
   Look for The cheese is bubbly, blistered, and golden in spots.
   Tip Rotate the skillet halfway through for even browning.
7. 7Garnish and Serve
   Remove the skillet from the broiler and scatter the torn fresh basil leaves over the top. Let the dish stand for a few minutes before serving. Lift a steaming cheesy shell onto each plate, spooning extra sauce over the top.
   Look for The basil brightens the dish; the cheese is molten and inviting.
   Tip Use a large spoon to serve without breaking the shells.

After 3 minutes under the broiler, the cheese is blistered and golden with toasted spots, and the edges are bubbling. The basil is scattered over, adding a bright green contrast. The dish is fragrant with melted cheese and fresh herbs. Let it stand briefly before serving. The cheese should be molten and the shells tender. Serve hot, scooping the sauce from the bottom of the skillet.

Common mistakes

One common mistake is overmixing the meatball mixture, which makes the meatballs dense and tough. Mix just until combined. Another is overcrowding the skillet, which can cause uneven cooking; use a large enough skillet.

Also, avoid stirring the sauce after adding the shells, as that can dislodge the meatballs. Finally, keep an eye on the broiler; cheese can go from golden to burnt quickly, so check frequently and rotate the skillet if needed.

How to tell it’s done

The dish is done when the pasta shells are al dente—tender but still firm to the bite—and the meatballs are cooked through to 160°F (71°C) in the center. The sauce should be slightly thickened and the cheese blistered and golden with toasted spots.

The basil adds a fresh, aromatic finish. Let the dish stand for a few minutes before serving to allow the cheese to set slightly and the flavors to meld.

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