Italian Meatball Pasta Bake (Printable Version)

Tender meatballs and pasta in rich tomato sauce with 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 olive oil.
02 - In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined. Roll mixture into 1-inch balls and place on a tray.
03 - Heat a large skillet over medium-high heat with a splash of olive oil. Brown the meatballs in batches for 5–6 minutes, turning to color all sides. They do not need to be fully cooked through. Set aside on a plate.
04 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, 2 minutes less than package instructions. Drain well and set aside.
05 - In the same skillet, heat 2 tablespoons olive oil over medium heat. Sauté the onion until soft, 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.
06 - Toss the drained pasta with half the tomato sauce and transfer to the prepared baking dish. Arrange browned meatballs over the pasta, then pour over the remaining sauce.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the top of the pasta and meatballs.
08 - Bake for 25–30 minutes, until cheese is golden and sauce is bubbling around the edges. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • The meatballs stay incredibly juicy because they cook partially in the sauce, absorbing all those tomato flavors while staying tender
  • Everything comes together in one dish, making it perfect for feeding a crowd without spending hours at the stove
  • The combination of browned meatballs, al dente pasta, and that golden, bubbling cheese topping creates three different textures in every single bite
02 -
  • Undercook your pasta by 2 minutes because it will continue cooking in the oven, and nobody wants mushy pasta in their bake
  • Don't crowd your skillet when browning meatballs or they will steam instead of sear, losing that flavorful crust
  • Let the dish rest for 5 minutes after baking so the sauce sets slightly, making serving much easier and cleaner
03 -
  • Mix the meatball mixture with wet hands to prevent sticking and keep the texture tender and light
  • Use a cookie scoop to make perfectly uniform meatballs that cook at the same rate
  • Grate your own Parmesan fresh from the wedge instead of using pre-grated for better melting and flavor

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