This meatball pasta bake is a super comforting dish that’s easy to make and perfect for feeding a crowd. You can keep it simple with just five store-bought ingredients, or go all out with homemade Parmesan meatballs and marinara sauce if you’re in the mood for a bit more effort.
Whether you opt for a quick and easy version or decide to make everything from scratch, you’re in for a delicious, bubbling casserole.
The meatball pasta bake is packed with cheesy goodness and hearty meatballs, making it a satisfying meal. If you’re keeping things simple, use pre-made meatballs and sauce, which makes for a hassle-free preparation.
For a homemade touch, bake your meatballs with a hint of grated Parmesan to add extra flavour. These homemade meatballs might just become your new favourite—once you try them, you might find it hard to go back to restaurant versions.
You can store this casserole in the fridge for up to three days. Just reheat it fully in the microwave or on the stove with a splash of water to keep it moist.
While I’m not usually a fan of freezing pasta dishes, it’s still an option. Just be aware that the pasta might get a bit mushy when defrosted and reheated.
Meatball Pasta Bake Recipe
Ingredients
- 2 tsp Sunflower oil
- 340 g Meatballs
- 1 Onion peeled and chopped
- 3 cloves Garlic peeled and chopped
- 300 g Mushrooms sliced
- 400 g tinned chopped tomatoes
- 1/2 tsp chili flakes
- 2 tsp sweet Smoked paprika
- 750 ml Vegetable stock
- 4 tbsp Tomato puree
- 250 g Pasta
- 150 g Mozzarella grated
- Sea salt and freshly ground black pepper
Instructions
- Heat Oil: In a large grill-proof, deep frying pan (or sauté pan), heat the sunflower oil over medium heat.
- Cook Meatballs: Add the meatballs and pan-fry for about 5 minutes until they start to color all over.
- Add Veggies: Add the chopped onion, garlic, and mushrooms. Fry for another 5 minutes until the vegetables start to soften and the meatballs are browned all over.
- Combine Ingredients: Add the tinned tomatoes, chili flakes, sweet smoked paprika, vegetable stock, tomato puree, dry pasta, and a generous amount of salt and pepper. Stir everything well.
- Simmer: Put the lid on, reduce the heat to low, and cook for 15-20 minutes, stirring regularly, until the pasta is cooked through and the liquid is absorbed. If the pasta isn’t fully cooked and the sauce is too dry, add a splash of water.
- Melt Cheese: Preheat your grill to medium. Sprinkle the grated mozzarella over the top of the pasta and pop it under the grill for about 5 minutes until the cheese is melted and bubbly.
Notes
- Cooking Time: If the pasta isn’t fully cooked and the sauce becomes too dry, add a splash of water and continue cooking until done.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 665 kcal |
| Carbohydrates | 63g |
| Protein | 35g |
| Fat | 28g |
| Cholesterol | 90mg |
| Sugar | 11g |
| Fiber | 5g |
Can I Use Store-Bought Meatballs Instead Of Making Them From Scratch?
Yes, you can use store-bought meatballs to save time. Just make sure to choose a high-quality brand that you enjoy. You can use frozen meatballs, but be sure to thaw them first or adjust the baking time accordingly to ensure they are heated through.
What Type Of Pasta Works Best For This Recipe?
Short pasta shapes like penne, rigatoni, or ziti work best for a Meatball Pasta Bake. These shapes hold the sauce well and mix easily with the meatballs, ensuring every bite is flavorful. You can also use other types like rotini or bowties if you prefer.
Can I Prepare This Dish Ahead Of Time?
Yes, you can prepare the Meatball Pasta Bake ahead of time. Assemble the dish as directed, but don’t bake it. Cover it tightly with plastic wrap or aluminium foil and store it in the refrigerator for up to 24 hours. When you’re ready to cook, simply remove the cover and bake it as directed, adding a few extra minutes if needed to heat through.
