Italian Meatball Pasta Bake (Printable View)
Tender meatballs and pasta baked in rich tomato sauce with melted mozzarella and Parmesan cheese
# What You'll Need:
→ 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
→ 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
→ Assembly
21 - 7 ounces shredded mozzarella cheese
22 - 1/4 cup grated Parmesan cheese
23 - Fresh basil leaves for garnish
# How-To Steps:
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, 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 24-30 meatballs. Place on a baking tray or plate.
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 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 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 10 minutes until slightly thickened.
07 - Toss drained pasta with half the tomato sauce. Transfer to prepared baking dish. Arrange browned meatballs over pasta. Pour remaining sauce evenly over meatballs and pasta.
08 - Sprinkle shredded mozzarella and grated Parmesan evenly across the top.
09 - Bake for 25-30 minutes until cheese is golden and sauce is bubbling around the edges. Let rest 5 minutes before serving. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- Everything happens in one dish, meaning less cleanup and more time actually enjoying the meal
- The combination of beef and sausage in the meatballs creates this incredible depth that store-bought versions just cant match
02 -
- Undercooking the pasta by 2 minutes is crucial because it continues cooking in the oven
- Browning the meatballs first renders excess fat and develops flavor that baking alone would miss
- Letting the dish rest for 5 minutes after baking helps everything set so servings hold together better
03 -
- Dont overmix the meatball mixture or they will become tough and dense
- San Marzano canned tomatoes really do make a noticeable difference in the sauce