Italian Meatball Pasta Bake (Printable)
Homemade meatballs, pasta, and melted cheese baked in rich tomato sauce for a comforting Italian meal.
# What You Need:
→ For the Meatballs
01 - 1.1 pounds ground beef or beef and pork mixture
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1/4 cup milk
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ For the Pasta Bake
11 - 12 ounces dried penne or rigatoni
12 - 2 cups marinara or tomato pasta sauce
13 - 1 cup water
14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 1 tablespoon olive oil
→ For Garnish
17 - Fresh basil leaves, torn
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with cooking spray or oil.
02 - Combine all meatball ingredients in a large bowl. Mix gently until just combined. Roll mixture into 24 small meatballs, approximately 1 tablespoon each.
03 - Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides for about 5 minutes. They will finish cooking in the oven, so they do not need to be cooked through. Transfer to a plate and set aside.
04 - Cook pasta in salted boiling water for 2 minutes less than package directions. Drain well in a colander. The pasta will finish cooking during baking.
05 - Combine partially cooked pasta, marinara sauce, and water in the prepared baking dish. Stir thoroughly to coat all pasta with sauce.
06 - Nestle browned meatballs evenly throughout the pasta mixture. Sprinkle shredded mozzarella and grated Parmesan cheese generously over the top.
07 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes to allow pasta to finish cooking and flavors to meld.
08 - Remove foil and continue baking for 15 to 20 minutes, until cheese is golden brown and sauce is bubbling around the edges.
09 - Let the bake rest for 10 minutes before serving to allow the sauce to thicken slightly. Garnish with torn fresh basil leaves.
# Expert Suggestions:
01 -
- Everything happens in one pan, meaning less cleanup and more time with the people you actually cooked for
- The meatballs stay impossibly tender because they finish cooking in the sauce instead of drying out in the oven alone
02 -
- The water mixed with the sauce seems odd but its essential for the pasta to properly finish cooking in the oven
- Searing the meatballs first creates a flavor foundation that boiling alone simply cannot achieve
03 -
- Spread your meatballs on a plate while browning in batches instead of crowding the pan, which causes steaming instead of searing
- Grate your own cheese because pre shredded cheese contains cellulose that prevents proper melting