Italian Meatball Pasta Bake (Printer-friendly)
Hearty bake with tender meatballs, pasta, and rich tomato sauce under melted cheese—ideal for sharing.
# What You'll Need:
→ 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 It:
01 - Preheat your oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
02 - In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried 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, and place on a rimmed 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 sear all sides. Remove from heat once browned—interior will finish cooking in the oven.
05 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, 2 minutes less than package instructions. Drain thoroughly in a colander and set aside.
06 - In the same skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook 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 the tomato sauce and transfer to the prepared baking dish. Arrange browned meatballs evenly over the pasta, then pour the remaining sauce over the top.
08 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly across the entire surface.
09 - Bake for 25–30 minutes until cheese is golden and sauce is bubbling around the edges. Let rest for 5 minutes before serving to allow the dish to set.
10 - Garnish with fresh basil leaves if desired. Serve warm alongside crusty bread and a green salad.
# Expert Tips:
01 -
- The meatballs stay incredibly tender thanks to the breadcrumbs andParmesan, absorbing flavors from the sauce as everything bakes together
- Its one of those rare dinners that tastes even better the next day, making weekday lunches feel like a treat
02 -
- Overmixing the meatball mixture makes them tough, so stop as soon as everything combines
- The pasta continues cooking in the oven, so undercooking it initially prevents mushy results
03 -
- Room temperature meat mixes more evenly, so take it out of the fridge 20 minutes before starting
- Save some pasta water before draining to loosen the sauce if needed