One-Pot Stuffed Pasta Shell and Meatball Skillet Step-by-step instructions

Before you start

Before starting, gather all ingredients and measure them out. Grate the onion and mince the garlic. Have the marinara sauce and beef broth measured and ready.

Set the pasta, cheeses, and basil within reach. Heat a large deep skillet or Dutch oven over medium-high heat while you mix the meatball ingredients.

Instructions

Brown the Meatballs

1. 1Make the meatballs
   In a large bowl, combine the ground beef, grated onion, breadcrumbs, beaten egg, minced garlic, Italian herbs, salt, and pepper. Mix gently until just combined; do not overwork. Form into mini meatballs about 1 inch in diameter. You should get about 24 meatballs.
   Look for The mixture holds together but is not pasty. Meatballs are uniform in size.
   Tip Wet your hands slightly to prevent sticking when rolling.
2. 2Sear the meatballs
   Heat the olive oil in a large deep skillet or Dutch oven 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 Meatballs are browned with a crust; the pan has some browned bits.
   Tip Work in batches if needed to avoid crowding.

The meatballs are browned on all sides with a nice crust, and the kitchen smells of garlic and herbs. The pan bottom has browned bits that will flavor the sauce. The meatballs are not fully cooked through yet—that’s fine, they will finish in the sauce.

Simmer Pasta and Sauce

3. 3Simmer the 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 to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, stirring once halfway through, until the pasta is tender and has absorbed most of the liquid.
   Look for Pasta is al dente and the sauce has thickened slightly; meatballs are cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pan looks dry before pasta is done, add a splash of water or broth.

The sauce is bubbling gently, and the pasta shells are absorbing the liquid. The meatballs are cooked through, and the sauce has thickened slightly.

The aroma is rich and tomatoey, with a hint of beef. The pasta should be al dente, with a little bite left.

Melt the Cheese and Serve

4. 4Add the cheese and melt
   Sprinkle the shredded mozzarella and grated parmesan evenly over the top of the skillet. Cover and cook over low heat for 3 minutes, until the cheese is melted and gooey.
   Look for Cheese is fully melted and bubbling at the edges.
   Tip Keep the lid on to trap steam and melt the cheese quickly.
5. 5Garnish and serve
   Scatter fresh basil leaves over the top. Serve hot directly from the skillet, scooping up the cheesy pasta and meatballs.
   Look for Basil is bright green and fragrant.
   Tip Use a large spoon to get a good mix of pasta, meatballs, and cheese.

The cheese is fully melted and gooey, creating long, stretchy pulls when lifted. The top is golden and bubbling at the edges. The basil adds a fresh, peppery fragrance. The skillet is ready to serve, with a glossy, inviting appearance.

Common mistakes

Avoid overmixing the meatball mixture, which can make the meatballs tough. Do not lift the lid too often while the pasta simmers, as this releases steam and slows cooking.

If the pan seems dry before the pasta is done, add a splash of broth or water. Resist the urge to stir too vigorously after adding the cheese, as it can break the sauce.

How to tell it’s done

The dish is done when the pasta is tender but still holds its shape, and the sauce has thickened to a consistency that coats the back of a spoon. The meatballs should register 160°F (71°C) on an instant-read thermometer.

The cheese should be fully melted and bubbling, with a few golden spots if you like. Let the skillet rest for a few minutes before serving to let the sauce settle.

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