Italian Meatball Pasta Bake (Printable Version)

Tender meatballs and pasta layered with melted mozzarella in rich tomato sauce, baked until golden and bubbling.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lbs ground beef (or beef and pork mix)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp chopped fresh parsley
07 - 1/4 cup milk
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ For the Pasta Bake

11 - 12 oz 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 tbsp 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.
02 - In a large bowl, combine all meatball ingredients. Mix gently until just combined.
03 - Roll mixture into 24 small meatballs, about 1 tablespoon each.
04 - Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides for about 5 minutes. Transfer to a plate.
05 - Cook pasta in salted boiling water for 2 minutes less than package directions. Drain.
06 - In the baking dish, combine pasta, marinara sauce, and water. Stir well to coat.
07 - Nestle browned meatballs evenly into the pasta. Sprinkle mozzarella and Parmesan cheese over the top.
08 - Cover tightly with foil and bake for 25 minutes.
09 - Remove foil and bake for 15-20 minutes more, until cheese is golden and sauce is bubbling.
10 - Let rest for 10 minutes. Garnish with fresh basil before serving.

# Expert Tips:

01 -
  • The meatballs stay incredibly tender because they cook twice, once in the skillet and again in the sauce
  • Everything happens in one dish, making cleanup surprisingly manageable
  • Leftovers reheat beautifully for those lazy weeknight dinners
02 -
  • Don't skip the step of undercooking the pasta, or it'll turn mushy during baking
  • Don't overmix the meatball mixture or they'll become tough and dense
  • Letting it rest before serving is crucial because it sets up and makes serving much easier
03 -
  • Use a cookie scoop to make perfectly uniform meatballs without getting your hands too messy
  • Put a baking sheet on the rack below the dish to catch any sauce that might bubble over

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