Here’s a cozy and satisfying recipe for a Meatballs and Pasta Bake — hearty, cheesy, and perfect for a family dinner or meal prep.
🍝 Meatballs and Pasta Bake
🕒 Total Time: ~1 hour
Servings: 4–6
🧾 Ingredients:
For the Meatballs:
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500g (1 lb) ground beef (or half beef, half pork)
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1/4 cup breadcrumbs
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1/4 cup grated Parmesan
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1 egg
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2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped (or 1 tsp dried)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon olive oil (for browning)
For the Pasta & Sauce:
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300g (about 10 oz) pasta (penne, rigatoni, or fusilli)
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2 cups marinara or pasta sauce (homemade or store-bought)
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1/2 cup water (to loosen the sauce, optional)
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1 ½ cups shredded mozzarella
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1/4 cup grated Parmesan
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Optional: 1/2 teaspoon chili flakes or Italian seasoning
🔪 Instructions:
1. Preheat the Oven:
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Set to 190°C (375°F).
2. Make the Meatballs:
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In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
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Form into small meatballs (about 1 inch).
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Heat olive oil in a skillet over medium heat. Brown the meatballs in batches (about 5–7 minutes), turning to brown all sides. They don’t need to be cooked through — they’ll finish baking in the oven.
3. Boil the Pasta:
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Cook pasta in salted boiling water until just under al dente (1–2 minutes less than package says).
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Drain and set aside.
4. Assemble the Bake:
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In a large mixing bowl, combine the drained pasta with marinara sauce (add water if sauce is too thick).
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Stir in half the mozzarella and half the Parmesan.
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Transfer to a greased baking dish (around 9×13 inches).
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Nestle meatballs into the pasta.
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Sprinkle the rest of the mozzarella and Parmesan on top.
5. Bake:
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Cover loosely with foil and bake for 20 minutes.
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Remove foil and bake for another 10–15 minutes, or until cheese is bubbly and slightly golden.
6. Garnish & Serve:
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Let rest for 5–10 minutes before serving.
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Garnish with chopped fresh basil or parsley.
🥗 Serving Ideas:
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Serve with garlic bread and a crisp green salad.
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A glass of Chianti or Zinfandel goes well with this.