Cheesy Meatball Pasta Bake

A Cheesy Meatball Pasta Bake is the ultimate comfort food, combining tender meatballs, al dente pasta, and gooey melted cheese into one irresistible dish. This hearty meal is perfect for family dinners, potlucks, or whenever you crave something warm and satisfying. While it’s a simple recipe, the combination of flavors and textures makes it a standout. In this guide, we’ll walk you through every step of preparing a delicious Cheesy Meatball Pasta Bake, from making the meatballs and sauce to assembling and baking the dish.

Introduction to Cheesy Meatball Pasta Bake

This dish is a delightful blend of Italian-American cuisine, where classic meatballs meet pasta and cheese in a baked casserole. The meatballs are seasoned and browned to perfection, then simmered in a rich tomato sauce. The pasta, cooked just until tender, is combined with the sauce and meatballs, then layered with plenty of mozzarella and Parmesan cheese. The entire dish is baked until bubbly and golden, creating a meal that’s both filling and comforting.

Ingredients for Cheesy Meatball Pasta Bake

For the Meatballs:

1. Ground Beef (500g / 1.1 lbs): A mix of ground beef and pork works well for juicy meatballs, but you can use beef alone if preferred.
2. Ground Pork (250g / 0.55 lbs): Adds flavor and tenderness to the meatballs.
3. Breadcrumbs (1/2 cup): Helps bind the meatballs and keep them moist.
4. Egg (1 large): Acts as a binder to hold the meatballs together.
5. Parmesan Cheese (1/4 cup, finely grated): Adds a savory, nutty flavor.
6. Garlic (2 cloves, minced): For aromatic flavor.
7. Onion (1 small, finely chopped): Adds sweetness and moisture to the meatballs.
8. Parsley (2 tablespoons, finely chopped): Adds freshness and color.
9. Oregano (1 teaspoon, dried): Adds an Italian herb flavor.
10. Salt and Pepper (to taste): For seasoning.
11. Olive Oil (2 tablespoons): For browning the meatballs.

For the Pasta and Sauce:

1. Pasta (400g / 14 oz, such as penne, rigatoni, or ziti): Choose a sturdy pasta shape that holds up well in a bake.
2. Olive Oil (2 tablespoons): For sautéing the garlic and onion.
3. Garlic (3 cloves, minced): Adds depth to the sauce.
4. Onion (1 medium, finely chopped): Adds sweetness to the sauce.
5. Tomato Paste (2 tablespoons): Concentrates the tomato flavor.
6. Crushed Tomatoes (800g / 28 oz can): Forms the base of the sauce.
7. Red Wine (1/2 cup, optional): Adds depth and richness to the sauce.
8. Basil (1 teaspoon, dried or a handful of fresh leaves): For a fresh, herbaceous note.
9. Oregano (1 teaspoon, dried): Enhances the Italian flavor.
10. Sugar (1 teaspoon): Balances the acidity of the tomatoes.
11. Salt and Pepper (to taste): For seasoning.

For the Assembly:

1. Mozzarella Cheese (2 cups, shredded): Melts beautifully and adds gooeyness to the bake.
2. Parmesan Cheese (1/2 cup, finely grated): Adds a salty, savory finish.
3. Fresh Basil or Parsley (optional, for garnish): Adds a pop of color and freshness.

Preparing the Meatballs

Step 1: Mix the Ingredients

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, Parmesan cheese, minced garlic, finely chopped onion, parsley, dried oregano, salt, and pepper. Use your hands or a large spoon to mix the ingredients until well combined. Be careful not to overmix, as this can make the meatballs tough.

Step 2: Form the Meatballs

Using your hands, shape the mixture into meatballs about the size of a golf ball (approximately 1.5 inches in diameter). You should end up with about 20-24 meatballs, depending on the size.

Step 3: Brown the Meatballs

Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, turning them gently with tongs. This should take about 6-8 minutes per batch. Once browned, transfer the meatballs to a plate and set them aside. They don’t need to be fully cooked through at this stage, as they will finish cooking in the sauce and the oven.

Preparing the Tomato Sauce

Step 1: Sauté the Garlic and Onion

In the same skillet used to brown the meatballs, add a little more olive oil if needed. Sauté the minced garlic and chopped onion over medium heat until they are soft and fragrant, about 5 minutes. The onions should become translucent but not browned.

Step 2: Add Tomato Paste and Wine

Stir in the tomato paste and cook for 2-3 minutes to enhance its flavor. If using red wine, pour it into the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, which should take about 5 minutes.

Step 3: Add Crushed Tomatoes and Seasonings

Add the crushed tomatoes to the skillet, along with dried basil, oregano, sugar, salt, and pepper. Stir the sauce to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low and let it cook gently for about 20 minutes. This allows the flavors to meld together. Stir occasionally to prevent the sauce from sticking.

Step 4: Add Meatballs to the Sauce

Once the sauce has simmered, carefully add the browned meatballs back into the skillet. Spoon some of the sauce over the meatballs to coat them. Cover the skillet and let the meatballs simmer in the sauce for another 15-20 minutes, until they are cooked through and tender.

Cooking the Pasta

Step 1: Boil the Pasta

While the meatballs are simmering in the sauce, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. The pasta should be slightly firm, as it will continue to cook when baked in the oven.

Step 2: Drain and Combine with Sauce

Drain the pasta and return it to the pot. Add a few ladles of the tomato sauce to the pasta and toss to coat. This ensures that the pasta is evenly coated with the sauce before baking.

Assembling the Cheesy Meatball Pasta Bake

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Layer the Dish

Lightly grease a large baking dish with olive oil. Spread a thin layer of the tomato sauce on the bottom of the dish. Add half of the pasta to the dish, spreading it out evenly. Arrange half of the meatballs on top of the pasta, then sprinkle with a generous handful of shredded mozzarella and Parmesan cheese.

Step 3: Add More Layers

Add the remaining pasta over the meatballs, then top with the remaining meatballs. Pour any remaining sauce over the top, making sure everything is well coated. Finish with the remaining mozzarella and Parmesan cheese, covering the entire surface of the dish.

Step 4: Bake the Dish

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

Serving the Cheesy Meatball Pasta Bake

Step 1: Rest the Dish

Once the bake is done, remove it from the oven and let it rest for 10 minutes before serving. This allows the cheese to set slightly, making it easier to cut and serve.

Step 2: Garnish and Serve

If desired, garnish the pasta bake with fresh basil or parsley for a burst of color and freshness. Serve the Cheesy Meatball Pasta Bake with a side of garlic bread, a green salad, or steamed vegetables for a complete meal.

Tips for a Perfect Cheesy Meatball Pasta Bake

1. Use Freshly Grated Cheese: For the best melting and flavor, use freshly grated mozzarella and Parmesan cheese rather than pre-shredded cheese, which often contains anti-caking agents that can affect the texture.
2. Don’t Overcook the Pasta: Since the pasta will continue to cook in the oven, it’s important to cook it just until al dente. This ensures that it doesn’t become too soft and mushy.
3. Season the Meatballs Well: The meatballs are the star of the dish, so be sure to season them well with herbs and spices. Fresh herbs like parsley and basil add a bright, fresh flavor.
4. Simmer the Sauce: Allowing the tomato sauce to simmer for at least 20 minutes helps to develop its flavor and thicken it slightly, ensuring it clings well to the pasta and meatballs.

5. Customize the Dish: Feel free to add vegetables like bell peppers, mushrooms, or spinach to the pasta bake for added flavor and nutrition. Simply sauté them with the garlic and onions before adding the tomato paste and crushed tomatoes.
6. Use Quality Ingredients: High-quality ground meat, flavorful tomato products, and good cheese can make a noticeable difference in the final taste of your dish. Opt for fresh or high-quality canned tomatoes and real Parmesan cheese for the best results.
7. Make Ahead: This dish can be prepared ahead of time and baked later. Assemble the pasta bake, cover it with plastic wrap or aluminum foil, and store it in the refrigerator for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking straight from the refrigerator.

Storing and Reheating Leftovers

Refrigeration

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or place the entire dish in the oven at 350°F (175°C) until heated through.

Freezing

For long-term storage, you can freeze the Cheesy Meatball Pasta Bake. Allow the dish to cool completely before wrapping it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until heated through and bubbly.

Conclusion

The Cheesy Meatball Pasta Bake is a crowd-pleaser that combines the comforting flavors of meatballs, pasta, and cheese into a satisfying and hearty dish. Its layers of gooey cheese, flavorful meatballs, and tender pasta make it a perfect choice for family dinners, potlucks, or any occasion where you want to serve a meal that’s both filling and delicious. While it does require some preparation, the end result is well worth the effort. Whether you’re a seasoned cook or just looking for an easy weeknight dinner, this recipe is sure to become a favorite.

FAQs

1. Can I use different types of cheese in this recipe?

Absolutely! While mozzarella and Parmesan are traditional, you can experiment with other cheeses such as cheddar, provolone, or Gouda for different flavors. Just ensure that the cheese melts well.

2. Can I use store-bought meatballs instead of making my own?

Yes, store-bought meatballs can be used to save time. Just brown them and add them to the sauce as directed. Ensure they are fully cooked according to the package instructions before adding them to the pasta bake.

3. Can I make this dish vegetarian?

Yes, you can make a vegetarian version by omitting the meatballs and adding vegetables like mushrooms, zucchini, or bell peppers. You can also use plant-based meat alternatives if desired.

4. How do I prevent the pasta from becoming mushy in the bake?

Cook the pasta just until al dente before baking. This ensures that it doesn’t overcook in the oven. Additionally, the pasta will continue to absorb liquid during baking, so don’t overcook it in the boiling step.

5. Can I prepare the Cheesy Meatball Pasta Bake in advance?

Yes, you can assemble the pasta bake ahead of time and store it in the refrigerator until you’re ready to bake it. Just make sure to cover it tightly to prevent it from drying out.

Yield: 4

Cheesy Meatball Pasta Bake

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A Cheesy Meatball Pasta Bake is the ultimate comfort food, combining tender meatballs, al dente pasta, and gooey melted cheese into one irresistible dish. This hearty meal is perfect for family dinners, potlucks, or whenever you crave something warm and satisfying. While it’s a simple recipe, the combination of flavors and textures makes it a standout. In this guide, we’ll walk you through every step of preparing a delicious Cheesy Meatball Pasta Bake, from making the meatballs and sauce to assembling and baking the dish.

Prep Time 20 minutes

Cook Time 1 hour

Ingredients

• For the Meatballs:
• 450g (1lb) of extra lean ground beef
• 2 cloves of garlic, crushed
• 2 tablespoons of fresh finely chopped parsley
• ½ teaspoon of onion powder (granules)
• pinch of chilli flakes
• 30g (1oz) of breadcrumbs
• 1 medium egg
• ¾ teaspoon of salt
• pinch of black pepper
• For the pasta bake:
• Olive oil Spray oil
• 1 onion, finely diced
• 2 stalks of celery, finely diced
• 1 carrot, finely diced
• 3 cloves of garlic, crushed
• 2 teaspoons of Herbs de Provence (or can use Italian seasoning)
• 5 tablespoons of tomato paste (puree)
• 400g of Plum Tomatoes (San Marzano are best)
• ½ cup (120g) of passata
• 1 cup (240ml) of chicken stock
• 2 teaspoons of maple syrup (or can use a granulated sweetener if you prefer)
• 250g (9oz) of uncooked fusilli pasta (or use any shape you prefer)
• 60g (2oz) of mozzarella, freshly grated or torn pieces
• 60g (2oz) of cheddar, freshly grated
• salt and pepper

Instructions

For the meatballs:

1. Combine all the ingredients for the meatballs in a bowl. Spray hand with spray oil and then form the mixture into 16 equal sized meatballs. Place on a tray lined with parchment paper.
2. Place in the oven and bake at 200c, 180c fan, 400f or gas mark 6 for 10 minutes. remove and set aside.

For the pasta bake:

1. Spray a frying pan with olive oil spray
2. Add the onion, garlic, celery and carrots and fry for about 6-8 minutes until really softened.
3. Sprinkle in the herbes de provence and add the the tomato puree and stir until all combined.
4. Add the plum tomatoes and break up with the back of a wooden spoon, add in the passata, maple syrup and stock, bring to a boil, reduce heat to a simmer, then drop in the meatballs, cover and simmer for 10-12 minutes, until sauce is lovely and rich.
5. Preheat oven to 200c, 180c fan, 400f or gas mark 6
6. Cook pasta in a pot of boiling hot salted water until al dente, then drain.
7. Add the pasta to a large baking dish, pour in the sauce and meatballs and mix with the pasta to combine.
8. Sprinkle with the mozzarella and cheddar and place in the oven for 25-30 minutes until the cheese is melted and golden on top.
9. Serve and enjoy (I like to sprinkle the top with some finely chopped parsley and a pinch of black pepper (both totally optional).