Italian Meatball Pasta Bake (Printable)
Tender meatballs and pasta baked with marinara and melted cheese for a comforting Italian dinner.
# What's Needed:
→ Meatballs
01 - 1.1 pounds ground beef or beef-pork blend
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
→ Pasta Bake
11 - 12.3 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
→ Garnish
17 - Fresh basil leaves, torn
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Combine all meatball ingredients in a large bowl. Mix gently until just combined. Shape 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 need not be cooked through. Transfer to a plate.
04 - Boil pasta in salted water for 2 minutes less than package directions. Drain well.
05 - Combine partially cooked pasta, marinara sauce, and water in the prepared baking dish. Stir thoroughly to coat pasta evenly.
06 - Distribute browned meatballs evenly throughout the pasta. Sprinkle mozzarella and Parmesan cheese over the surface.
07 - Cover tightly with aluminum foil. Bake for 25 minutes.
08 - Remove foil and continue baking for 15 to 20 minutes until cheese turns golden and sauce bubbles actively.
09 - Let casserole rest for 10 minutes before serving. Scatter torn basil leaves across the top.
# Tips for Success:
01 -
- The meatballs stay incredibly tender because they cook in the sauce instead of drying out in the oven alone
- Everything happens in one dish so you spend less time washing up and more time with people you actually like
- The pasta absorbs all that meatball flavor while baking making every bite taste like it simmered all day
02 -
- Undercooking the pasta before baking is non negotiable or you will end up with mush instead of al dente
- The water mixed with sauce seems weird but it is what keeps the pasta from drying out in the oven
- Letting the baked dish rest feels impossible when everyone is hungry but it makes serving so much easier
03 -
- Roll meatballs with damp hands so the mixture does not stick to your palms
- Use freshly grated Parmesan instead of the pre shredded stuff in a tub