Creamy Meatball Pasta Bake
This Creamy Meatball Pasta Bake is a comforting, cheesy delight with juicy meatballs, tender pasta, and a luscious ricotta-mozzarella sauce—perfect for any night!
Equipment
- Large skillet or frying pan
- Medium pot
- Baking dish (about 8x8 inches)
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 1 pound ground beef star protein, providing savory, juicy meatballs
- 1 cup cooked pasta penne or fusilli recommended
- 2 cups marinara sauce rich tomato base with herbs and spices
- 1 cup ricotta cheese adds creamy richness and balances acidity
- 1 cup shredded mozzarella cheese melts perfectly for classic baked pasta texture
- 1 teaspoon Italian seasoning blend of oregano, basil, and thyme for authentic flavor
- 1/2 teaspoon garlic powder boosts savory depth
- 1/2 teaspoon onion powder adds subtle sweetness and complexity
- salt and pepper to taste, essential for seasoning throughout
- 1/4 cup grated Parmesan cheese for a salty, nutty finish
- 2 tablespoons olive oil for cooking the meatballs to perfection
- fresh basil leaves garnish to add color and fresh aroma
Instructions
Make Creamy Meatball Pasta Bake: A Simple Method
- Bring a large pot of salted water to a boil. Add 1 cup of your chosen pasta (penne or fusilli work great) and cook until just al dente according to package instructions. Drain and set aside.
- In a mixing bowl, combine the ground beef with Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix gently but thoroughly to distribute the spices evenly. Shape into small meatballs, about 1 inch in diameter.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove from heat.
- In a bowl, combine the marinara sauce with the ricotta cheese. Stir until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Preheat your oven to 375°F (190°C). In your baking dish, layer half of the cooked pasta, then half of the meatballs, followed by half the sauce mixture. Repeat with the remaining pasta, meatballs, and sauce. Sprinkle shredded mozzarella evenly on top, then finish with grated Parmesan cheese.
- Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top. Remove from oven and let rest for 5 minutes before serving.
- Scatter fresh basil leaves over the pasta bake for a pop of color and fresh aroma. Serve warm.
Notes
- Use lean ground beef for less grease but still juicy meatballs.
- Cook pasta al dente to prevent mushiness after baking.
- Try adding roasted vegetables or switching to ground chicken or turkey for variations.
- Freeze the assembled but unbaked pasta for up to 3 months for easy future meals.
- Reheat leftovers in the oven for best texture and flavor.