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

Tips for success

For the best texture, use jumbo shells that are not too thin; they hold up better during simmering. If you can only find smaller shells, adjust the cooking time accordingly.

The meatball mixture can be made a day ahead and refrigerated, but do not stuff the shells until ready to cook. When broiling, keep the skillet about 6 inches from the heat source for even browning without burning.

To make this dish even more flavorful, use a high-quality marinara sauce with a good balance of sweetness and acidity. The beef broth adds a savory depth that you do not get with water alone.

If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce. Leftovers can be reheated gently on the stovetop or in the microwave; the shells may soften slightly but will still be delicious.

Variations

• Turkey Meatballs: Swap the ground beef for ground turkey. Season with the same herbs, but add a tablespoon of olive oil to keep the meatballs moist. Cook until the turkey reaches 165°F (74°C).
• Spicy Arrabbiata: Use arrabbiata sauce instead of marinara and add 1/2 teaspoon red pepper flakes to the meatball mixture. The heat pairs well with the creamy mozzarella.
• Vegetarian Version: Replace the meatballs with a mixture of cooked lentils, breadcrumbs, parmesan, and egg. Simmer until the shells are tender; no protein temperature needed.
• Extra Cheesy: Add 1/2 cup ricotta cheese to the meatball mixture for extra creaminess. Top with a blend of mozzarella and provolone for a more complex cheese flavor.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Add a splash of broth when reheating to restore the sauce's consistency.

Freezer

Freeze the fully cooked dish in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or in the microwave in 1-minute intervals, until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so add a splash of broth or water when reheating to loosen it. Reheat gently in a skillet over medium-low heat, covered, or in the microwave in 30-second bursts. The cheese will melt again and the flavors will meld further.

The meatball mixture can be made up to 1 day ahead and kept refrigerated. Stuff the shells just before cooking to prevent them from becoming soggy.

You can also assemble the entire dish (without the cheese) up to 4 hours ahead, cover, and refrigerate. Add a few extra minutes to the simmering time if starting from cold. Top with cheese and broil just before serving.

Serving ideas

Serve the stuffed shells hot, straight from the skillet, with a generous spoonful of the sauce from the bottom. The blistered cheese and fresh basil make it a beautiful centerpiece.

Pair with a simple green salad and crusty bread to soak up the extra sauce. This is a complete meal in itself, but it also works well as part of a larger Italian spread.

For a more elegant presentation, use a wide spatula to lift each shell onto a plate, then spoon the sauce around it. Garnish with additional fresh basil and a drizzle of olive oil if desired. The dish is best enjoyed immediately, while the cheese is still molten and the pasta is tender. Leftovers, if any, are just as tasty the next day.

Frequently asked questions

Recipe card

One-Pan Stuffed Jumbo Shells with Meatballs

Prep 20 minCook 21 minTotal 41 minServes 6

Ingredients

• 400 g 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
• 1/2 tsp salt
• 1/4 tsp black pepper
• 20 jumbo pasta shells
• 2 cups tomato marinara sauce
• 1 cup hot beef broth
• 2 cups shredded whole-milk mozzarella
• 1/4 cup grated parmesan
• 1/4 cup fresh basil leaves, torn

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the lid. Sprinkle the shredded mozzarella and grated parmesan evenly over the shells, covering them completely.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

45 g

Fat

24 g

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