Italian Meatball Pasta Bake (Printable)
Tender meatballs, pasta, and melted cheese baked in rich tomato sauce.
# Ingredient List:
→ For the 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
→ For the 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
→ For Assembly
21 - 7 ounces shredded mozzarella cheese
22 - 1/4 cup grated Parmesan cheese
23 - Fresh basil leaves for garnish
# How to Make:
01 - Preheat your oven to 400°F. Grease a 9x13 inch baking dish with olive oil or cooking spray.
02 - In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined—avoid overworking the meat.
03 - Roll the mixture into 1-inch balls, approximately 2 tablespoons each. Place on a baking sheet or tray.
04 - Heat a large skillet over medium-high heat with a splash of olive oil. Brown meatballs in batches for 5–6 minutes, turning to brown all sides. They need not be fully cooked through. Transfer to a plate and set aside.
05 - Bring a large pot of salted water to boil. Cook pasta until al dente, 2 minutes less than package directions. Drain well and set aside.
06 - In the same skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, dried basil, chili flakes, sugar, salt, and pepper. Simmer for 10 minutes until slightly thickened.
07 - Toss the drained pasta with half of the tomato sauce. Transfer to the prepared baking dish and spread evenly.
08 - Arrange browned meatballs over the sauced pasta. Pour the remaining sauce evenly over the meatballs and pasta.
09 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
10 - Bake for 25–30 minutes until cheese is melted and golden, and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.
11 - Garnish with fresh basil leaves if desired. Serve hot with crusty bread and a green salad.
# Expert Tips:
01 -
- The combination of juicy browned meatballs and pasta that cooks in the sauce creates layers of flavor you cannot get from pasta alone
- This makes enough for a crowd plus leftovers that actually taste better the next day
- Everything happens in one pan on the stove before a final bake, meaning minimal cleanup
02 -
- The meatballs only need browning, not full cooking, since they finish in the sauce and oven
- Letting the baked dish rest for 5 minutes before serving helps everything set so portions hold their shape
03 -
- Use a light hand when mixing the meatballs to keep them tender
- Reserve some pasta water before draining in case your sauce needs thinning