Italian Meatball Pasta Bake (Printable)
Hearty baked pasta dish featuring tender beef meatballs, penne, and melted mozzarella in savory marinara sauce.
# 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 Steps:
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. Roll into 24 small meatballs, about 1 tablespoon each.
03 - Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides for approximately 5 minutes. They do not need to be cooked through. Transfer to a plate.
04 - Cook pasta in salted boiling water for 2 minutes less than package directions. Drain well.
05 - In the prepared baking dish, combine partially cooked pasta, marinara sauce, and water. Stir well to coat evenly.
06 - Nestle browned meatballs evenly into the pasta mixture. Sprinkle mozzarella and Parmesan cheese over the top.
07 - Cover tightly with foil and bake for 25 minutes.
08 - Remove foil and continue baking for 15 to 20 minutes, until cheese is golden and sauce is bubbling.
09 - Let rest for 10 minutes before serving. Garnish with fresh basil leaves.
# Expert Advice:
01 -
- Everything cooks in one dish so cleanup is practically nonexistent
- The meatballs stay incredibly tender because they finish cooking in the sauce
- Leftovers somehow taste even better the next day
02 -
- Undercook the pasta by 2 minutes or it will turn mushy in the oven
- Do not overmix the meatball mixture or they will become tough and dense
- The meatballs only need browning, not full cooking, before going into the bake
03 -
- Use wet hands when rolling meatballs to keep them from sticking
- Space meatballs evenly so every serving gets plenty
- Grate your own Parmesan for better melting and fresher flavor