Italian Meatball Pasta Bake (Printable version)
Comforting baked pasta with seasoned meatballs, tangy tomato sauce, and golden melted cheese perfect for family meals.
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
02 - Combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined—avoid overworking the mixture.
03 - Roll mixture into 1-inch balls, approximately 24 meatballs. 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 sear all sides. They will finish cooking in the oven. Transfer to a plate and set aside.
05 - Bring a large pot of salted water to boil. Cook pasta for 2 minutes less than package directions for al dente texture. 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 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 drained pasta with half the tomato sauce. Spread evenly in prepared baking dish. Arrange browned meatballs over the pasta. Pour remaining sauce over the meatballs.
08 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top of the meatballs and pasta.
09 - Bake for 25–30 minutes until cheese is melted and bubbly with golden-brown spots. Remove from oven and let rest for 5 minutes before serving.
10 - Top with fresh basil leaves if desired. Serve warm alongside a green salad and crusty bread.
# Expert Tips:
01 -
- The combination of beef and Italian sausage in the meatballs creates layers of flavor that surprise everyone who takes that first bite
- Everything cooks together in one dish, meaning less cleanup and more time with the people you actually care about
02 -
- Undercook your pasta by at least 2 minutes because it absorbs sauce and continues baking in the oven
- Room temperature meatballs brown more evenly than cold ones straight from the fridge
03 -
- Mix ground beef with sausage for meatballs that have both depth and spice
- Brown meatballs in batches rather than crowding the pan