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

Before you start

Before starting, gather all ingredients and equipment. Grate the onion and mince the garlic. Shred the mozzarella if using a block. Bring a large pot of salted water to a boil for the pasta. Have a large oven-safe skillet or Dutch oven ready.

Preheat the oven to 375°F (190°C) when you begin the baking step. The meatballs can be formed ahead and refrigerated for up to 24 hours, but let them sit at room temperature for no more than 30 minutes before cooking.

Instructions

Meatballs and Pasta

1. 1Make the Meatballs
   In a large bowl, combine the ground beef, grated onion, breadcrumbs, beaten egg, minced garlic, oregano, salt, and black pepper. Mix gently with your hands until just combined; do not overwork. Roll the mixture into bite-sized meatballs, about 1 inch in diameter.
   Look for The mixture should be moist but hold together when rolled; the meatballs should be uniform in size for even cooking.
   Tip Wet your hands lightly with cold water to prevent the meat mixture from sticking while rolling.
2. 2Sear the Meatballs
   Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer, being careful not to overcrowd. Sear for 4-5 minutes, turning occasionally, until browned on all sides. The meatballs do not need to be cooked through at this point.
   Look for The meatballs should have a deep brown crust on the outside but still be raw in the center.
   Tip Avoid moving the meatballs too often; let them develop a crust before turning.
3. 3Cook the Pasta
   While the meatballs brown, bring a large pot of salted water to a boil. Add the shell pasta and cook according to package directions until al dente, usually 9-11 minutes. Drain and set aside. Reserve 1/2 cup of pasta water to adjust sauce consistency if needed.
   Look for The pasta should be tender but still firm to the bite; it will finish cooking in the oven.
   Tip Do not overcook the pasta; it will absorb sauce and continue cooking in the oven.

The meatballs should be browned on all sides with a rich, caramelized crust, but still raw in the center. The pasta should be al dente, firm to the bite, and drained. The kitchen will smell of garlic, oregano, and seared beef, a savory promise of the meal to come. Check that the meatballs are uniformly sized so they cook evenly in the oven, and that the pasta is not overcooked.

Assembly and Baking

4. 4Combine Pasta and Sauce
   Once the meatballs are browned, reduce the heat to medium. Add the cooked shell pasta and the spiced tomato sauce to the skillet. Stir gently to coat the pasta and meatballs evenly with the sauce. If the mixture seems dry, add a splash of the reserved pasta water.
   Look for The pasta should be well coated in a rich, deep red sauce with the meatballs nestled throughout.
   Tip Use a wooden spoon to fold the pasta gently so the shells don't break.
5. 5Top with Cheeses
   Sprinkle the shredded mozzarella and grated parmesan evenly over the top of the pasta and meatball mixture. Cover the skillet with a lid or aluminum foil and let the cheese melt over low heat for 2-3 minutes, until the cheese begins to soften.
   Look for The cheese should be starting to melt and form a blanket over the pasta.
   Tip For a more even melt, use a spoon to gently press the cheese into the nooks and crannies.
6. 6Bake Until Bubbling
   Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake uncovered for 15-20 minutes, until the cheese is molten and bubbling and the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
   Look for The cheese should be golden brown in spots and the sauce bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, cover loosely with foil for the remaining time.

The pasta and meatballs should be evenly coated in the spiced tomato sauce, with the cheese forming a thick, even layer on top. As the dish bakes, the cheese will melt into a golden, bubbling crust, and the sauce will thicken slightly. The skillet should be bubbly around the edges, and the meatballs should be cooked through, reaching 160°F (71°C). The aroma of melted cheese and tomato will fill the kitchen.

Garnish and Serve

7. 7Garnish and Rest
   Remove the skillet from the oven and let it rest for 5 minutes. Scatter the torn fresh basil leaves over the top. The cheese will set slightly, making it easier to serve while still pulling into beautiful strands.
   Look for The basil should wilt slightly from the residual heat, releasing its aroma.
   Tip Letting the dish rest allows the cheese to set just enough for clean servings.
8. 8Serve with a Cheese Pull
   Spoon the pasta and meatballs onto plates, making sure to include some of the molten cheese from the top. For the full effect, lift a spoonful of the cheesy pasta and let the cheese stretch before serving.
   Look for The cheese should stretch into long, glossy strands as you lift.
   Tip Use a large spoon to scoop from the center to get the cheesiest portion.

After resting, the cheese should be set but still soft, and the basil leaves will be wilted and fragrant. The dish should look glossy and inviting, with golden spots on the cheese and a rich red sauce visible around the edges.

When spooned, the cheese should stretch into long, elastic strands, signaling a perfect cheese pull. The meatballs should be tender and juicy, and the pasta should be coated in a luscious sauce.

Common mistakes

One common mistake is overcooking the pasta before baking, which can lead to a mushy texture. Cook it al dente, as it will continue to cook in the oven. Another is overcrowding the skillet when searing the meatballs, which steams them instead of browning.

Work in batches if necessary. Also, avoid using pre-shredded cheese that contains anti-caking agents, as it may not melt as smoothly. Finally, don't skip the resting time after baking; it allows the dish to set and makes serving cleaner.

How to tell it’s done

The dish is done when the cheese is fully melted, bubbling, and golden brown in spots, and the sauce is hot throughout. The meatballs should reach an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.

The pasta should be tender but not mushy, having absorbed some of the sauce, and the entire skillet should be visibly bubbling around the edges. Letting it rest for 5 minutes allows the cheese to set slightly, making it easier to serve while still maintaining a glorious cheese pull.

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