Cheesy Meatball Pasta Bake Recipe
Introduction
Cheesy Meatball Pasta Bake is a comforting and hearty dish perfect for family dinners. Tender homemade meatballs simmer in a rich tomato sauce, mixed with pasta, and topped with gooey melted cheese. It’s a flavorful one-dish meal that’s sure to please both kids and adults alike.
Ingredients
- Olive oil spray
- 1 onion, finely diced
- 2 stalks of celery, finely diced
- 1 carrot, finely diced
- 3 cloves of garlic, crushed
- 2 teaspoons of Herbs de Provence (or Italian seasoning)
- 5 tablespoons of tomato paste (puree)
- 400g of plum tomatoes (San Marzano recommended)
- 1/2 cup (120g) of passata
- 1 cup (240ml) of chicken stock
- 2 teaspoons of maple syrup (or granulated sweetener)
- 250g (9oz) of uncooked fusilli pasta (or any preferred shape)
- 60g (2oz) mozzarella, freshly grated or torn
- 60g (2oz) cheddar, freshly grated
- Salt and pepper, to taste
- 450g (1lb) extra lean ground beef
- 2 cloves garlic, crushed
- 2 tablespoons fresh finely chopped parsley
- 1/2 teaspoon onion powder (granules)
- Pinch of chili flakes
- 30g (1oz) breadcrumbs
- 1 medium egg
- 3/4 teaspoon salt
- Pinch of black pepper
Instructions
- Step 1: In a bowl, combine all meatball ingredients: ground beef, garlic, parsley, onion powder, chili flakes, breadcrumbs, egg, salt, and pepper. Spray your hands with olive oil spray, then shape the mixture into 16 equal-sized meatballs. Place them on a parchment-lined baking tray.
- Step 2: Bake the meatballs in a preheated oven at 200°C (180°C fan) / 400°F / gas mark 6 for 10 minutes. Remove and set aside.
- Step 3: Spray a frying pan with olive oil spray. Add onion, garlic, celery, and carrot, then fry over medium heat for 6-8 minutes until softened.
- Step 4: Sprinkle in the Herbs de Provence and stir in the tomato paste until combined.
- Step 5: Add the plum tomatoes and break them up with the back of a wooden spoon. Stir in the passata, maple syrup, and chicken stock. Bring to a boil, then reduce heat to a simmer.
- Step 6: Gently add the baked meatballs to the sauce, cover, and simmer for 10-12 minutes until the sauce thickens and deepens in flavor.
- Step 7: Meanwhile, cook the pasta in salted boiling water until al dente. Drain well.
- Step 8: Preheat the oven to 200°C (180°C fan) / 400°F / gas mark 6 if not already done.
- Step 9: In a large baking dish, combine the cooked pasta and meatball sauce, mixing gently to coat the pasta evenly.
- Step 10: Sprinkle the grated mozzarella and cheddar evenly over the top.
- Step 11: Bake in the oven for 25-30 minutes, until the cheese is melted and golden brown.
- Step 12: Remove from the oven and, if desired, garnish with finely chopped parsley and a pinch of black pepper before serving.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika to the meatball mixture.
- Use gluten-free pasta and breadcrumbs to make the dish gluten-free.
- Swap ground beef for ground turkey or chicken for a leaner option.
- Add chopped spinach or mushrooms into the sauce for extra veggies.
- Use a mix of cheeses like provolone or parmesan for different flavor profiles.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the meatballs ahead of time?
Yes, you can make and bake the meatballs a day in advance and keep them refrigerated until ready to use in the sauce and pasta bake.
What pasta works best for this bake?
Fusilli is ideal because its twists hold onto the sauce well, but you can use penne, rigatoni, or any pasta shape you prefer.
Print
Cheesy Meatball Pasta Bake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
A hearty and comforting Cheesy Meatball Pasta Bake featuring tender homemade meatballs simmered in a rich tomato sauce, combined with perfectly cooked fusilli pasta and topped with a golden, melted blend of mozzarella and cheddar cheeses. This oven-baked dish is perfect for family dinners and guaranteed to satisfy cheese and meat lovers alike.
Ingredients
Scale
Meatballs
- 450g (1lb) extra lean ground beef
- 2 cloves of garlic, crushed
- 2 tablespoons fresh finely chopped parsley
- 1/2 teaspoon onion powder (granules)
- Pinch of chilli flakes
- 30g (1oz) breadcrumbs
- 1 medium egg
- 3/4 teaspoon salt
- Pinch of black pepper
Sauce and Pasta
- Olive oil spray
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 1 carrot, finely diced
- 3 cloves garlic, crushed
- 2 teaspoons Herbs de Provence (or Italian seasoning)
- 5 tablespoons tomato paste (puree)
- 400g plum tomatoes (San Marzano recommended)
- 1/2 cup (120g) passata
- 1 cup (240ml) chicken stock
- 2 teaspoons maple syrup (or granulated sweetener alternative)
- 250g (9oz) uncooked fusilli pasta (or preferred pasta shape)
- 60g (2oz) mozzarella, freshly grated or torn
- 60g (2oz) cheddar, freshly grated
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: Combine all meatball ingredients in a bowl and mix well. Spray your hands with olive oil spray, then shape the mixture into 16 equal-sized meatballs. Place them on a baking tray lined with parchment paper.
- Bake the Meatballs: Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6). Bake the meatballs for 10 minutes until partially cooked and set aside.
- Sauté Vegetables: Spray a frying pan with olive oil spray over medium heat. Add the onion, crushed garlic, celery, and carrot. Fry gently for 6-8 minutes until the vegetables are very softened.
- Add Herbs and Tomato Paste: Sprinkle in the Herbs de Provence and stir in the tomato paste until well combined with the vegetables.
- Make the Sauce: Add the plum tomatoes and break them up with the back of a wooden spoon. Add the passata, maple syrup, and chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer Meatballs in Sauce: Drop the partially baked meatballs into the simmering sauce. Cover and let it simmer for 10-12 minutes until the sauce is rich and the meatballs are cooked through.
- Cook the Pasta: Meanwhile, cook the fusilli in a large pot of boiling salted water until al dente. Drain thoroughly.
- Assemble the Bake: Preheat the oven again to 200°C (180°C fan, 400°F, Gas Mark 6). In a large baking dish, combine the drained pasta with the meatball tomato sauce, mixing well to coat all the pasta.
- Add Cheese Topping: Evenly sprinkle the mozzarella and cheddar cheeses over the pasta and sauce mixture.
- Bake Until Golden: Place the baking dish in the oven and bake for 25-30 minutes until the cheese topping is fully melted, bubbling, and golden brown.
- Serve: Remove from the oven and optionally sprinkle with extra chopped parsley and a pinch of black pepper. Serve hot and enjoy your comforting cheesy meatball pasta bake.
Notes
- You can substitute Herbs de Provence with Italian seasoning if preferred.
- For a vegetarian version, replace ground beef with a plant-based mince and use vegetable stock.
- Use gluten-free pasta and gluten-free breadcrumbs to make this recipe gluten-free.
- If you like a spicier dish, increase the pinch of chilli flakes in the meatballs.
- Leftovers keep well and reheat nicely in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: meatball pasta bake, cheesy pasta bake, baked fusilli pasta, homemade meatballs, comfort food, Italian casserole
