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
