This Meatball Pasta Bake features delicious, succulent meatballs cooked along with pasta in a rich tomato sauce for an easy, made from scratch family meal.
You might also like this meatball casserole!
This Meatball Pasta Bake is a delicious, satisfying but also healthy one-dish meal you can produce in about 50 minutes. It all happens in one pot so this dish is bursting with flavour. Because it contains a generous amount of rich tomato sauce the pasta stays moist and the meatballs juicy.
This dish is similar to my chicken pasta bake, which is also made using a speedy and delicious tomato sauce.
Meatball pasta bake made easy
The food that usually takes the longest to make in a dish like this are meatballs. But thanks to my easy method your meatballs will be ready in minutes! Instead of mixing the ingredients by hand you can combine them quickly and very effectively in a food processor. This takes seconds and produces softer meatballs! Plus it’s less messy.
Ingredients and substitutions
- Pasta: I recommend using fusilli or penne pasta.
- Cheese: either parmesan (coarsely grated) or mature cheddar will work. Adjust the amount to your taste.
For the meatballs
- Ground meat: either turkey, pork or beef will work.
- Egg and breadcrumbs: help bind the mixture.
- Herbs: use either Italian herbs or herbes de Provence.
- Garlic powder: it’s easier to distribute the garlic flavour (in this particular recipe) using this ingredient rather than fresh garlic.
- Salt and pepper.
For the sauce
- Canned tomatoes and tomato puree.
- Vegetables.
- Stock.
- Balsamic vinegar: adds depth of flavour.
- Herbs: as above.
- Olive oil.
How to make baked pasta with meatballs: step-by-step
1.Make meatball mixture: To the food processor add all the meatball ingredients (except the oil). Pulse a few times just to combine the ingredients (do not over-process). Transfer the mixture to a large bowl.
2. Make meatballs: Form meatballs (use approx. 1 tablespoon of the mixture for each ball). You should have 15-16 meatballs.
3. Brown meatballs: In a large non-stick pan heat up 1.5 tablespoons of oil and fry the meatballs over a medium heat for about 4 minutes until lightly browned turning often. Remove from the pan and set aside. Preheat the oven to 375F/190C/fan 180/gas mark 5.
4. Make sauce base: In a large pan heat up 1.5 tablespoons of oil, add the onion, garlic and pepper and fry for 4-5 minutes until softened stirring often.
5. Add tomatoes: Add the tomatoes, tomato puree, herbs, balsamic vinegar, stock and pepper to taste. Cover, bring to the boil then lower the heat and simmer for 8 minutes. Remove from the heat, taste and adjust the seasoning if necessary.
6. Boil pasta: In the meantime, boil the pasta in salted water for 4 minutes only (from the time it starts to boil). Drain.
7. Add pasta: Stir the pasta into the sauce (after you’ve removed it from the heat).
8. Add meatballs: Arrange the meatballs on top gently tucking into the pasta (they should be partly immersed in the pasta and sauce). Scatter the cheese over the top.
9. Bake: Bake in the centre of the oven for 20 minutes. Remove from the oven and serve!
How to serve baked meatball pasta
This dish is perfect on its own, with a garnish of fresh herbs (such as basil or parsley). You can also enjoy it with steamed, grilled or roasted vegetables, as well as crispy salad.
Do I have to brown the meatballs first
I recommend it. Although you should not cook the meatballs completely it’s a good idea to brown them briefly for added colour and flavour. They will finish cooking in the tomato sauce, which will not only infuse them with flavour but also keep them moist and soft. I used a similar method in my recipe for meatballs in mushroom sauce.
What can I make ahead
Although I do not recommend making this meatball pasta bake ahead you can save time by preparing some of the ingredients in advance. These include:
- The pasta: cook it al dente according to Instructions above then cool completely, cover and refrigerate overnight.
- The meatballs: you can brown them, place in a large shallow dish and once completely cooled cover and refrigerate overnight. Alternatively make the meatballs, refrigerate and cook the following day.
Top tips
- Use either turkey, beef or pork (approx. 7% fat content).
- I recommend combining the meatball ingredients in a food processor (it’s quick and produces softer meatballs), but you can mix everything by hand instead if you prefer.
- Rub a little oil into your hands when forming the meatballs (so the meat doesn’t stick to your hands).
- I recommend using a large non-stick pan for browning the meatballs. You can also use it for the final dish if the pan is suitable for all heat sources (otherwise use a large shallow casserole dish).
- If using canned tomatoes with added ingredients such as herbs, garlic etc. lower the proportions of these ingredients in the recipe (if applicable).
- Boil the pasta while the sauce is simmering away. Do NOT cook the pasta longer than 4 minutes - it will finish cooking in the oven.
- You can make your pasta and meatball bake more cheesy by stirring some cheese into the sauce, rather than just scattering it on top.
- Bake as soon as assembled.
- Best served immediately. Leftovers, once cooled completely, can be refrigerated, covered, for up to 3 days. Reheat in the microwave.
Can I freeze this dish
I do not recommend it. This is because as the dish cools the pasta starts to absorb some of the sauce which makes it softer. Once defrosted and warmed up your casserole simply won’t be as good as freshly made.
Other meat and pasta recipes to try
- Ground Chicken Pasta Casserole
- Easy Turkey Meatballs in Tomato Sauce
- Quick Turkey Spaghetti Bolognese
- Healthy Turkey Lasagna with Vegetables
Check out also these other delicious, easy meal ideas!
Keep in touch!
If you make this easy meatball pasta bake recipe I'd love to know how it turned out for you. Did you add your own twist to this recipe? Let me know in the comments below, thanks:)
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Recipe
Easy Meatball Pasta Bake
Equipment
- Large non-stick pan
- Large shallow casserole dish with lid
- Food processor
Ingredients
- 3 cups (240 g) fusilli pasta uncooked
- ½ cup (60 g) parmesan or mature cheddar
For the meatballs
- 1.3 pounds (600 g) ground meat turkey, beef or pork, approx.7% fat
- 1 large egg
- 4 tablespoons breadcrumbs
- ⅔ teaspoon Italian herbs or herbes de Provence
- ⅔ teaspoon fine sea salt
- ½ teaspoon black pepper freshly ground
- ⅓ teaspoon garlic powder
- 1½ tablespoons olive oil for frying
For the sauce
- 1½x14.11oz cans (600 g) tomatoes
- 2 tablespoons tomato puree
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Italian herbs or herbes de Provence
- 1 onion red or brown, finely chopped
- 3 garlic cloves finely chopped
- 1 red bell pepper deseeded, finely chopped
- 1¼ cups (300 ml) vegetable stock hot
- 1½ tablespoons olive oil
- Black pepper to taste freshly ground
Instructions
- Make meatball mixture: To the food processor add all the meatball ingredients (except the oil). Pulse a few times just to combine the ingredients (do not overprocess). Transfer the mixture to a large bowl.
- Make meatballs: Form meatballs (use approx. 1 tablespoon of the mixture for each ball). You should have 15-16 meatballs.
- Brown meatballs: In a large non-stick pan heat up 1.5 tablespoons of oil and fry the meatballs over a medium heat for about 4 minutes until lightly browned turning often. Remove from the pan and set aside. Preheat the oven to 375F/190C/fan 180/gas mark 5.
- Make sauce base: In a large pan heat up 1.5 tablespoons of oil, add the onion, garlic and pepper and fry for 4-5 minutes until softened stirring often.
- Add tomatoes: Add the tomatoes, tomato puree, herbs, balsamic vinegar, stock and pepper to taste. Cover, bring to the boil then lower the heat and simmer for 8 minutes. Remove from the heat, taste and adjust the seasoning if necessary.
- Boil pasta: In the meantime, boil the pasta in salted water for 4 minutes only (from the time it starts to boil). Strain.
- Add pasta: Stir the pasta into the sauce (after you’ve removed it from the heat).
- Add meatballs: Arrange the meatballs on top gently tucking into the pasta (they should be partly immersed in the pasta and sauce). Scatter the cheese over the top.
- Bake: Bake in the centre of the oven for 20 minutes. Remove from the oven and serve!
Notes
- Use either turkey, beef or pork (approx. 7% fat content).
- I recommend combining the meatball ingredients in a food processor (it’s quick and produces softer meatballs), but you can mix everything by hand instead if you prefer.
- Rub a little oil into your hands when forming the meatballs (so the meat doesn’t stick to your hands).
- I recommend using a large non-stick pan for browning the meatballs. You can also use it for the final dish if the pan is suitable for all heat sources (otherwise use a large shallow casserole dish).
- If using canned tomatoes with added ingredients such as herbs, garlic etc. lower the proportions of these ingredients in the recipe (if applicable).
- Boil the pasta while the sauce is simmering away. Do NOT cook the pasta longer than 4 minutes - it will finish cooking in the oven.
- You can make your pasta and meatball bake more cheesy by stirring some cheese into the sauce, rather than just scattering it on top.
- Bake as soon as assembled.
- Best served immediately. Leftovers, once cooled completely, can be refrigerated, covered, for up to 3 days. Reheat in the microwave.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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