Jumbo pasta shells filled with creamy ricotta and a tender meatball, nestled into a cast-iron skillet, topped with tomato sauce and loads of cheese. It’s cozy, saucy, and exactly how we do stuffed shells around here.
Skillet Meatball Stuffed Shells
Ingredients
- 30 jumbo pasta shells
- 1 egg
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese divided
- 6 cloves garlic minced
- 2 teaspoons Italian seasoning or fresh herbs
- 3 cups low moisture mozzarella-shredded-divided
- Lemon zest
- Nutmeg
- Salt and pepper
- About 30 frozen meatballs
- Sauce Ingredients
- 3 cups marinara sauce 24 oz. jar
- 2 tablespoons sugar
- 1/2 teaspoon garlic powder
- Splash of balsamic vinegar
Method
- Preheat oven to 350°F.
- Cook pasta shells in salted water until al dente, then drain and drizzle with olive oil, toss and set aside.
- Whisk egg, ricotta, 1⁄2 cup Parmesan, 1 cup mozzarella, garlic, Italian seasoning, lemon zest, nutmeg, salt, and pepper until fully combined.
- Mix sauce ingredients.
- Place 1 cup sauce in the bottom of a round 12” skillet or 9×9 pan
- Stuff shells with filling and press a meatball on top. Arrange in pan.
- Top with remaining sauce and remaining ingredients mozzarella.
- Bake for 25 minutes until cheese is bubbly, then broil for 5 minutes to brown.
- Top with remaining Parmesan and garnish with herbs.
Notes
I was able to fit about 25 shelves in a 12 inch cast-iron skillet. The recipe calls for 30 shells because they often break while cooking and that will ensure that you have enough.