One-Pan Stuffed Shell Pasta and Meatball Bake

This one-pan stuffed shell pasta and meatball bake is the ultimate comfort dinner. Juicy mini meatballs, ridged shell pasta, and rich marinara sauce come together in a single skillet, then get smothered with melty mozzarella and parmesan.

The result is a bubbling, cheesy, satisfying meal that feels like it simmered all day but comes together in under 40 minutes. Perfect for busy weeknights when you want something hearty without a pile of dishes.

This recipe streamlines a classic Italian-American favorite by cooking everything in one pan. The meatballs are seasoned with onion, garlic, and oregano, then seared until deeply browned.

Dry shell pasta goes straight into the pan with marinara and broth, absorbing all the flavors as it simmers. A blanket of mozzarella and parmesan melts into a glorious, stretchy topping. It’s a complete dinner that’s as fun to make as it is to eat.

Ingredients

Why this recipe works

Cooking the pasta directly in the sauce and broth lets the shells absorb all the savory, meaty flavors as they soften. The starch from the pasta helps thicken the sauce into a silky coating that clings to every ridge.

This one-pan method also saves time and reduces cleanup, while the covered simmer steams the pasta to a perfect al dente.

Searing the meatballs first creates a rich, caramelized crust that adds depth to the whole dish. The residual fond in the skillet blends into the sauce, giving it a homemade, slow-simmered taste. Topping with cheese and covering briefly allows the cheese to melt into a luscious blanket that pulls beautifully with every spoonful.

Notes and substitutions

Use a good-quality marinara sauce for the best flavor, or make your own if you have a favorite recipe. The beef broth adds richness and helps cook the pasta; you can substitute chicken or vegetable broth if needed. For the meatballs, choose ground beef with a moderate fat content, like 80/20, so they stay juicy without being greasy.

This recipe calls for conchiglie, the ridged shell pasta that catches sauce in its curves. If you can’t find it, rigatoni or penne work well.

The cheese blend of mozzarella and parmesan provides both stretch and sharpness; feel free to adjust the ratio to your taste. Fresh basil is essential for a bright finish, but dried basil can be used in a pinch.

• ground beef: ground turkey or chicken (adjust cooking time to ensure 165°F internal temperature)
• marinara sauce: crushed tomatoes with Italian seasoning
• conchiglie pasta: other short pasta like rigatoni or penne
• beef broth: chicken or vegetable broth

Equipment

• Large skillet or sauté pan with lid
• Mixing bowl
• Measuring cups and spoons
• Spatula