Description
This One Pan Meatball Pasta Bake is a comforting and flavorful dish combining juicy homemade meatballs, tender pasta, and a rich tomato sauce all baked together with melted cheese. Perfect for an easy weeknight dinner, this recipe requires minimal cleanup since everything cooks in a single pan, delivering a hearty meal packed with Italian-inspired flavors.
Ingredients
Meatballs
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
Sauce and Pasta
- 2 cups marinara sauce
- 2 cups water or beef broth
- 8 oz uncooked penne pasta
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil (optional)
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined and form into small meatballs, about 1 inch in diameter.
- Brown the Meatballs: Heat a large oven-safe skillet over medium heat and add the meatballs. Cook for about 5-7 minutes, turning occasionally, until browned on all sides but not fully cooked through.
- Add Sauce and Pasta: Pour marinara sauce and water or broth over the browned meatballs in the skillet. Stir in the uncooked penne pasta, ensuring the pasta is submerged in the sauce.
- Simmer the Dish: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Top with Cheese and Bake: Preheat the oven to 375°F (190°C). Sprinkle shredded mozzarella cheese evenly over the top of the pasta and meatballs. Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and let sit for a few minutes. Garnish with fresh basil if desired, then serve hot for a delicious, comforting meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you don’t have an oven-safe skillet, transfer the cooked mixture to a baking dish before topping with cheese and baking.
- Use gluten-free pasta and breadcrumbs to make the dish gluten-free.
- For added veggies, stir in chopped bell peppers or spinach during the simmering step.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
