Italian Meatball Pasta Bake (Printable Version)

Tender meatballs, pasta, and tomato sauce baked with melted cheese for a hearty family dinner.

# What You 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

# How To Make:

01 - Preheat 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, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix until just combined—avoid overworking the meat.
03 - Roll mixture into 1-inch balls, approximately 24-30 meatballs. Place on a 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 color all sides. They need not be fully cooked through. Set aside on paper towels.
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 evenly over pasta. Pour remaining sauce over meatballs and pasta.
08 - Sprinkle shredded mozzarella and grated Parmesan evenly across the top.
09 - Bake for 25-30 minutes until cheese is melted and golden, sauce is bubbling around edges. Let rest 5 minutes before serving.
10 - Garnish with fresh basil leaves if desired. Serve warm alongside crusty bread or green salad.

# Expert Advice:

01 -
  • The meatballs stay incredibly juicy because they cook twice—first on the stove, then nestled in the sauce
  • Everything comes together in one dish, meaning less cleanup and more time with the people you actually want to spend time with
02 -
  • Undercook the pasta by a couple minutes because it absorbs sauce and finishes cooking in the oven
  • The meatballs only need searing on the outside—they will cook through completely while baking
  • Let the dish rest for at least 5 minutes before serving or you will end up with a runny mess on everyone's plate
03 -
  • Use a light hand when mixing the meatball mixture—overmixing makes them dense and tough instead of tender
  • Let the sauce simmer while you prep everything else so the flavors have time to become friends

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