One-Pot Stuffed Pasta Shell and Meatball Skillet Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that prevent smooth melting. Grate the parmesan yourself for maximum flavor.

Let the skillet rest for a few minutes after coming off the heat—this allows the sauce to settle and the cheese to set slightly, making it easier to serve.

If you prefer a crispier cheese top, place the skillet under the broiler for 1 to 2 minutes after the cheese melts, watching carefully to prevent burning.

To make the dish spicier, add a pinch of red pepper flakes with the herbs. For extra depth, stir a tablespoon of tomato paste into the sauce before adding the broth.

Variations

• Spicy Sausage Version: Replace half of the ground beef with spicy Italian sausage (casings removed). Crumble and brown it with the meatballs for a punch of heat and fennel flavor. Reduce the salt slightly, as sausage is often salty.
• Vegetarian Option: Omit the meatballs and add 1 can of drained chickpeas or white beans along with the pasta. Use vegetable broth instead of beef broth. The dish will still be hearty and satisfying.
• Extra Veggie Boost: Add 1 cup of sliced mushrooms and 1 cup of baby spinach to the skillet with the sauce. Sauté the mushrooms with the meatballs, and stir in the spinach just before adding the cheese.
• Cheesy Stuffed Shells: Before adding the cheese topping, stuff each cooked shell with a small spoonful of ricotta mixed with mozzarella. Then sprinkle the remaining cheeses over the top and melt as directed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to loosen the sauce.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat, covered, until hot throughout. Add a splash of broth if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. The pasta will absorb more liquid as it sits, so a little extra liquid helps restore the saucy texture.

You can prepare the meatballs up to 2 days ahead and keep them covered in the refrigerator. When ready to cook, sear them as directed, then proceed with the recipe.

The entire dish can also be assembled (without the final cheese topping) and refrigerated for up to 24 hours; add the cheese and bake or simmer until hot and bubbly.

Serving ideas

Serve the skillet directly at the table, scooping out generous portions with a large spoon. Pair with a crisp green salad and crusty bread to soak up the extra sauce. A glass of full-bodied red wine, such as Chianti or Sangiovese, complements the rich tomato and beef flavors beautifully.

This dish is hearty enough to stand alone, but it also works well as a side to grilled chicken or fish. For a lighter meal, serve smaller portions alongside steamed vegetables.

Leftovers taste even better the next day, as the flavors continue to meld. Garnish with extra basil just before serving for a fresh finish.

Frequently asked questions

Recipe card

One-Pot Stuffed Pasta Shell and Meatball Skillet

Prep 15 minCook 20 minTotal 35 minServes 6

Ingredients

• 1 lb ground beef (85% lean)
• 1/2 cup grated onion
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 3 cloves garlic, minced
• 2 tsp dried Italian herbs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cups marinara sauce
• 1 cup beef broth
• 12 oz dry conchiglie (pasta shells)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Scatter fresh basil leaves over the top. Serve hot directly from the skillet, scooping up the cheesy pasta and meatballs.

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.