Meatball Pasta Bake
Indulge in the ultimate comfort food with this Meatball Pasta Bake, a hearty dish that combines tender, homemade meatballs with perfectly al dente pasta, all smothered in rich marinara sauce and gooey melted mozzarella cheese. This family-friendly recipe brings together classic Italian flavors with a golden, bubbly baked finish that's hard to resist. Made with fresh ingredients like minced garlic, oregano, and grated Parmesan, the meatballs are bursting with savory goodness, while the fresh basil garnish adds a vibrant touch. Perfect for busy weeknights or a cozy dinner party, this easy pasta bake is a crowd-pleaser that’s ready in just an hour. Serve it straight from the oven with a crisp green salad or warm garlic bread for a meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 75 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 300 grams Pasta (penne or rigatoni)
- 700 milliliters Marinara sauce
- 200 grams Mozzarella cheese, shredded
- 5 leaves Fresh basil leaves
Instructions
Preheat the oven to 200°C (390°F).
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, dried oregano, salt, and black pepper. Mix everything together until evenly combined.
Roll the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. You should get roughly 20-24 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides (they don’t need to be fully cooked as they’ll finish in the oven). Remove the meatballs from the skillet and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large baking dish, spread 1/3 of the marinara sauce on the bottom. Add the cooked pasta and meatballs to the dish, then pour the remaining marinara sauce over the top. Toss gently to combine.
Sprinkle the shredded mozzarella cheese evenly over the pasta and meatballs.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 6986 mg | 304% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.4 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2194 mg | 169% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
