Italian Meatball Pasta Bake (Printer-friendly)
Tender meatballs and pasta in a rich tomato sauce topped with bubbling melted cheese for a comforting Italian-style meal.
# What You'll Need:
→ For the Meatballs
01 - 1.1 pounds ground beef or beef and pork mixture
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
→ For the Pasta Bake
11 - 12 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
→ For Garnish
17 - Fresh basil leaves, torn
# Directions:
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, 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 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 thoroughly 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 bake for 15 to 20 minutes longer, until cheese is golden and sauce is bubbling.
09 - Let rest for 10 minutes before serving. Garnish with fresh basil leaves.
# Expert Advice:
01 -
- The meatballs stay incredibly tender because they cook in the sauce instead of drying out
- Everything happens in one pan so cleanup is practically nonexistent
- Leftovers taste even better the next day, if they last that long
02 -
- Don't skip browning the meatballs first, this step builds flavor you can't get from baking alone
- The pasta needs to be slightly undercooked or it will turn mushy in the oven
- Letting the dish rest is crucial, otherwise the sauce will be too runny when you cut into it
03 -
- Don't overcrowd the skillet when browning meatballs, work in batches if needed
- Use a light hand when mixing the meat mixture, overmixing makes tough meatballs