Italian Meatball Pasta Bake (Printable)
Hearty pasta bake with juicy meatballs, tomato sauce, and golden melted cheese topping.
# 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
# Directions:
01 - Preheat your oven to 400°F. Grease a 9x13 inch baking dish with cooking spray or a thin layer of olive oil.
02 - In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined—do not overwork. Shape the mixture into 1-inch balls and arrange on a baking sheet or tray.
03 - Heat a large skillet over medium-high heat with a splash of olive oil. Add meatballs in batches, being careful not to overcrowd the pan. Brown for 5–6 minutes, turning to sear all sides evenly. They will finish cooking in the oven, so they do not need to be cooked through. Transfer browned meatballs to a plate and set aside.
04 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than the package instructions. Drain thoroughly in a colander and set aside.
05 - In the same skillet used for meatballs, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté until softened, 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. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
06 - Toss the cooked pasta with half of the tomato sauce until evenly coated. Transfer the sauced pasta to the prepared baking dish. Arrange the browned meatballs evenly over the pasta, then pour the remaining sauce over the top.
07 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly across the entire surface, covering the meatballs and pasta.
08 - Bake at 400°F for 25–30 minutes, until the cheese is melted and golden brown, and the sauce is bubbling around the edges. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Cooking Tips:
01 -
- The meatballs stay incredibly tender because they cook twice once in the skillet, again in the sauce
- Everything happens in one pan plus the baking dish, meaning minimal cleanup
- Leftovers somehow taste better the next day, if they last that long
02 -
- Stopping the pasta early is crucial because it keeps cooking in the oven
- The meatballs do not need to be fully cooked when browning, just colored
- Letting the baked dish rest prevents the sauce from being too runny when you serve it
03 -
- Roll meatballs with damp hands so the mixture does not stick
- Use a cookie scoop to make uniform meatballs that cook evenly