Description
A hearty and comforting Cheesy Meatball Pasta Bake combining tender meatballs, perfectly cooked pasta, and a rich blend of mozzarella, cheddar, and Parmesan cheeses baked to bubbly, golden perfection. This dish is perfect for family dinners and serves 8 generously.
Ingredients
Scale
Meatballs
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup (60g) breadcrumbs
- 1 large egg
- 1/4 cup (25g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Pasta and Sauce
- 1 lb (450g) penne or rigatoni pasta
- 24 oz (680g) marinara sauce
Cheese Topping
- 2 cups (200g) shredded mozzarella cheese
- 1 cup (100g) shredded cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
Optional Add-ins
- 1 cup chopped spinach or bell peppers
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pasta dish.
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly until evenly combined.
- Form Meatballs: Shape the mixture into golf ball-sized meatballs, ensuring uniform size for even cooking.
- Brown Meatballs: Heat a skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes, to develop flavor and texture. Remove and set aside.
- Cook Pasta: Boil salted water and cook the pasta until just shy of al dente, about 2 minutes less than package instructions to avoid overcooking during baking. Drain well.
- Combine Pasta and Sauce: In a large pot, toss the cooked pasta with two-thirds of the marinara sauce and a handful of grated Parmesan cheese. This helps distribute flavor evenly.
- Prepare Baking Dish: Spread a thin layer of the remaining marinara sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add moisture.
- Layer Ingredients: Layer half of the pasta mixture in the dish, then top with half of the browned meatballs. Sprinkle generously with mozzarella and cheddar cheeses.
- Repeat Layers: Add the remaining pasta, followed by the rest of the meatballs, and top with the remaining mozzarella, cheddar, and Parmesan cheeses.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to warm through and melt cheeses.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese on top is bubbly and golden brown.
- Optional Broiling: For extra crispy cheese, broil the pasta bake for 2-3 minutes, watching carefully to avoid burning.
- Rest Before Serving: Let the pasta bake rest for 5-10 minutes to set, making it easier to serve and enhancing flavors.
Notes
- Mixing the pasta with sauce before layering helps avoid dry spots in the bake.
- Cooking pasta slightly less than al dente prevents it from becoming mushy after baking.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adding chopped spinach or bell peppers boosts nutrition and adds extra flavor and texture.
- Covering the bake while initially cooking traps moisture and melts cheese perfectly.
- Broiling at the end is optional but gives a delicious golden crust to the cheese topping.
- Leftovers store well and taste great reheated the next day.
