Italian Meatball Pasta Bake (Printable Version)
Tender meatballs and pasta baked in rich tomato sauce with melted mozzarella and Parmesan cheese.
# What You Need:
→ Meatballs
01 - 1.1 pounds ground beef
02 - 3.5 ounces Italian sausage, casing removed
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Pasta and Sauce
11 - 14 ounces penne or rigatoni pasta
12 - 2 tablespoons olive oil
13 - 1 medium onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 ounces canned crushed tomatoes
16 - 1 tablespoon tomato paste
17 - 1 teaspoon dried basil
18 - 1/2 teaspoon dried chili flakes
19 - 1 teaspoon sugar
20 - Salt and black pepper to taste
→ Assembly
21 - 7 ounces shredded mozzarella cheese
22 - 1/4 cup grated Parmesan cheese
23 - Fresh basil leaves for garnish
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with olive oil or cooking spray.
02 - Combine ground beef, Italian sausage, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined. Roll mixture into 1-inch balls and place on a tray.
03 - Heat a large skillet over medium-high heat with a splash of olive oil. Brown meatballs in batches for 5-6 minutes, turning to color all sides. They will finish cooking in the oven. Set aside on a plate.
04 - Bring a large pot of salted water to boil. Cook pasta until al dente, about 2 minutes less than package directions. Drain and set aside.
05 - In the same skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, basil, chili flakes, sugar, salt, and pepper. Simmer 10 minutes until slightly thickened.
06 - Toss drained pasta with half the tomato sauce and transfer to prepared baking dish. Arrange browned meatballs over pasta. Pour remaining sauce evenly over meatballs and pasta.
07 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
08 - Bake for 25-30 minutes until cheese is golden and sauce is bubbling. Let rest 5 minutes before serving. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The combination of browned meatballs and baked pasta creates layers of texture that never get boring
- It makes enough for dinner tonight plus generous leftovers that taste even better tomorrow
- The aroma alone will make your kitchen feel like the coziest place on earth
02 -
- Overmixing the meatball mixture makes them tough, so stop as soon as everything is combined
- The pasta needs to be slightly undercooked since it will absorb liquid and finish in the oven
- Letting the bake rest for 5 minutes before serving helps everything set and makes serving much easier
03 -
- Wet your hands with cold water before rolling meatballs to prevent sticking
- Use a cookie scoop for uniform meatballs that cook evenly