Creamy Baked Meatball Alfredo Pasta
This Creamy Baked Meatball Alfredo Pasta is a one-pan, comforting dish with tender meatballs, rich Alfredo sauce, and gooey cheese topping. Perfect for family dinners!
Equipment
- Large Mixing Bowl
- Large Pot
- Oven-safe baking dish (around 9x13 inches)
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
- Grater
Ingredients
- 1 pound ground beef for juicy, tender meatballs
- 1/2 cup breadcrumbs to bind the meatballs and keep them moist
- 1/4 cup grated Parmesan cheese adds sharp, nutty flavor to the meatballs
- 1/4 cup fresh parsley chopped, brings freshness and color
- 1 large egg binds the meatball mixture together
- 2 cloves garlic minced, infuses savory depth
- Salt and pepper to taste, essential seasoning
- 8 ounces penne pasta the perfect pasta shape to hold sauce and cheese
- 2 cups heavy cream the base of the rich Alfredo sauce
- 1 cup shredded mozzarella cheese melts beautifully on top
- 1/2 cup grated Parmesan cheese for topping, adds a crispy, flavorful crust
- Olive oil for greasing dish, prevents sticking and adds subtle flavor
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, 1/4 cup grated Parmesan, chopped parsley, minced garlic, egg, salt, and pepper. Mix until just combined to keep meatballs tender.
- Shape the mixture into small, bite-sized meatballs about 1 inch in diameter. Set aside on a plate.
- Bring a large pot of salted water to a boil. Add penne pasta and cook until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
- In a medium saucepan, gently heat the heavy cream over medium-low heat. Stir frequently until it begins to simmer. Remove from heat and stir in half of the shredded mozzarella cheese until melted and smooth.
- Lightly grease baking dish with olive oil. Spread cooked pasta evenly in the dish. Nestle raw meatballs evenly throughout the pasta. Pour creamy Alfredo sauce over pasta and meatballs, coating everything well.
- Sprinkle remaining mozzarella and 1/2 cup grated Parmesan cheese evenly over the top.
- Place baking dish in preheated oven at 375°F (190°C). Bake uncovered for 25-30 minutes, until meatballs are cooked through and cheese topping is golden and bubbly.
- Remove from oven and let cool for a few minutes before serving. Garnish with extra fresh parsley if desired. Enjoy!
Notes
- Use ground turkey or chicken instead of beef for a lighter option.
- Gluten-free breadcrumbs or no breadcrumbs can be used to make this gluten-free.
- Leftovers store well in the fridge for up to 3 days and reheat gently with added cream or milk.
- Do not overmix meatball mixture to avoid tough meatballs.
- Ensure pasta is cooked al dente before baking to prevent mushiness.