One-Pan Stuffed Shell Pasta and Meatball Bake Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment. Grate the onion and mince the garlic. Measure out the breadcrumbs, oregano, salt, and pepper.

Have the marinara sauce, beef broth, and pasta measured and ready. Set a large skillet with a lid nearby. The meatballs come together quickly, so having everything prepped ensures a smooth cooking process.

Instructions

Phase 1: Meatballs and Sear

1. 1Make the meatballs
   In a large bowl, combine the ground beef, grated onion, breadcrumbs, egg, minced garlic, oregano, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork. Roll the mixture into bite-sized meatballs, about 1 inch in diameter.
   Look for The mixture should hold together when rolled but not be too dense.
   Tip Wet your hands lightly to prevent sticking when rolling meatballs.
2. 2Sear the meatballs
   Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides, about 5 minutes. They do not need to be cooked through at this point.
   Look for The meatballs should have a deep brown crust but remain soft in the center.
   Tip Avoid overcrowding the pan; sear in batches if necessary.

At the end of this phase, the meatballs should be browned on all sides, with a rich, savory aroma filling the kitchen.

They will not be fully cooked through yet, but they should hold their shape and feel firm to the touch. The skillet should have a nice fond on the bottom, which will flavor the sauce.

Phase 2: Simmer and Cook Pasta

3. 3Add sauce and pasta
   Pour the marinara sauce and beef broth into the skillet with the meatballs. Stir in the dry conchiglie pasta, making sure it is submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low, cover, and let cook for 15 minutes, stirring occasionally.
   Look for The sauce should be bubbling gently and the pasta will absorb liquid as it cooks.
   Tip Stir once or twice to prevent the pasta from sticking to the bottom.
4. 4Check pasta doneness
   After 15 minutes, check the pasta: it should be al dente, tender but still firm to the bite. If it is still too hard, add a splash of water or broth and continue cooking for another 2-3 minutes. The meatballs should be cooked through, reaching an internal temperature of 160°F (71°C).
   Look for The pasta should be tender and the sauce slightly thickened.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Taste a piece of pasta to ensure it is cooked to your liking.

The sauce should be bubbling gently, and the pasta will be absorbing the liquid. The kitchen will smell of oregano, garlic, and tomato. After 15 minutes, the pasta should be al dente, and the sauce should be slightly thickened. The meatballs should be cooked through, with no pink in the center.

Phase 3: Cheese Melt and Serve

5. 5Top with cheese
   Sprinkle the shredded mozzarella and grated parmesan evenly over the pasta and meatballs. Cover the skillet and let it sit over low heat for about 3 minutes, until the cheese is melted and gooey.
   Look for The cheese should be fully melted and bubbling at the edges.
   Tip Covering traps steam and helps the cheese melt quickly and evenly.
6. 6Garnish and serve
   Scatter the fresh basil leaves over the top. Serve hot, scooping out the cheesy, saucy pasta and meatballs with a spoon.
   Look for The basil should be bright green and fragrant.
   Tip Use a large spoon to get a good mix of pasta, meatball, and cheese in each serving.

The cheese should be fully melted, golden, and bubbling around the edges. When you lift a spoonful, the cheese should stretch in long, glossy strands. The basil adds a fresh, herbal note that balances the richness. The dish is ready to serve immediately, straight from the pan.

Common mistakes

A common mistake is overcooking the pasta, which can turn mushy. Check it at the 15-minute mark and adjust as needed. Another pitfall is not covering the pan tightly while simmering, causing the liquid to evaporate too quickly.

If the sauce looks dry before the pasta is done, add a splash of broth or water. Also, avoid overmixing the meatball mixture, as that can make them tough.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite, and the meatballs are cooked through to an internal temperature of 160°F (71°C).

The sauce should be thickened and clinging to the pasta, and the cheese should be fully melted and bubbling. The top will be golden in spots, and a spoonful should pull up long, stretchy strands of cheese.

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