Meatballs and Pasta Bake

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Description:

This hearty Meatballs and Pasta Bake combines juicy, flavorful meatballs with tender pasta baked in a rich tomato sauce and melted cheese. It’s a perfect family-friendly meal that’s easy to prepare, comforting, and ideal for feeding a crowd or enjoying as leftovers.

Origin:

This dish is a classic in Italian-American home cooking, inspired by traditional Italian meatball dishes and baked pasta casseroles. It brings together the best of both worlds—savory meatballs and cheesy baked pasta—for a crowd-pleasing dinner.

Ingredients (Quantities):

For the Meatballs:

  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley (optional)

For the Pasta and Sauce:

  • 12 oz (340g) pasta (penne, rigatoni, or ziti)
  • 3 cups marinara sauce (store-bought or homemade)
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil

Optional Ingredients:

  • Red pepper flakes (for a bit of heat)
  • Fresh basil leaves for garnish
  • Ricotta or cottage cheese for extra creaminess in the bake
  • Sautéed onions or mushrooms in the sauce

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta according to package instructions until al dente. Drain and set aside.
  3. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, parsley (if using), salt, and pepper. Mix well but don’t overwork.
  4. Shape mixture into 1 to 1½ inch meatballs.
  5. Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
  6. In the same skillet, warm the marinara sauce. Add meatballs to the sauce and simmer for 10 minutes until meatballs are cooked through.
  7. In a large mixing bowl, combine cooked pasta and half of the mozzarella and Parmesan cheeses. Pour in half of the meatball sauce and toss gently.
  8. Transfer half of the pasta mixture to a baking dish. Layer half of the meatballs and sauce on top.
  9. Repeat layering with remaining pasta and meatballs.
  10. Sprinkle remaining mozzarella and Parmesan cheese on top.
  11. Bake uncovered for 20-25 minutes or until cheese is melted and bubbly.
  12. Let cool for a few minutes before serving.

Tips for Success:

  • Use fresh breadcrumbs or panko for lighter meatballs.
  • Don’t overmix the meatball mixture to keep them tender.
  • Brown meatballs well for flavor, but finish cooking in the sauce.
  • Use a sturdy pasta shape that holds sauce well.
  • Let the bake rest for 5-10 minutes to set before serving.

Recommendation:

Serve with:

  • Garlic bread or a crusty baguette
  • A fresh green salad with vinaigrette
  • A glass of red wine like Chianti or Sangiovese

Nutrition (Approximate per serving – serves 6):

  • Calories: ~450
  • Protein: ~30g
  • Fat: ~20g
  • Carbohydrates: ~35g
  • Fiber: ~3g
  • Sodium: ~700mg

Would you like a vegetarian version, or tips on making it ahead and freezing?

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