Italian Meatball Pasta Bake (Print Version)
Tender meatballs, pasta, and tomato sauce baked with melted cheese for a hearty Italian-inspired family dinner.
# What You Need:
→ For the Meatballs
01 - 1.1 lbs ground beef
02 - 3.5 oz 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 tbsp chopped fresh parsley
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For the Pasta and Sauce
11 - 14 oz penne or rigatoni pasta
12 - 2 tbsp olive oil
13 - 1 medium onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tbsp tomato paste
17 - 1 tsp dried basil
18 - 1/2 tsp dried chili flakes
19 - 1 tsp sugar
20 - Salt and black pepper, to taste
→ For Assembly
21 - 7 oz shredded mozzarella cheese
22 - 1/4 cup grated Parmesan cheese
23 - Fresh basil leaves, for garnish
# How to Make It:
01 - Preheat your oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
02 - In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined, then form into 1 inch balls.
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. Remove from skillet and set aside.
04 - Bring a large pot of salted water to boil. Cook pasta until al dente, 2 minutes less than package directions. Drain and set aside.
05 - In the same skillet, heat 2 tbsp olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, dried basil, chili flakes, sugar, salt, and pepper. Simmer for 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, then pour remaining sauce over top.
07 - Sprinkle mozzarella and Parmesan cheese evenly over the meatballs and pasta.
08 - Bake for 25–30 minutes until cheese is golden and sauce is bubbling. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
# Expert Hints:
01 -
- The meatballs stay incredibly tender because they cook partially in the sauce instead of drying out in the oven alone
- Everything comes together in one dish, making it perfect for feeding a crowd without spending hours at the stove
02 -
- Cooking pasta 2 minutes less than the package directions is essential because it finishes cooking in the sauce and oven
- Letting the dish rest for 5 minutes after baking seems impossible but it helps the sauce set so servings hold their shape
03 -
- Do not crowd the pan when browning meatballs or they will steam instead of developing that gorgeous crust
- Room temperature meat blends more evenly, so take it out of the fridge about 20 minutes before mixing