Cheesy Meatball Pasta Bake

This bake layers homemade meatballs and pasta with marinara and two melty cheeses for a hearty dinner that feeds a crowd. Browning the meatballs first locks in flavor before everything gets layered and baked together until bubbly. It's the kind of dish that reheats beautifully, so leftovers are just as good the next day.

Browned homemade meatballs are layered with pasta, marinara, and mozzarella and cheddar, then baked until bubbly and golden.

Why You'll Love This Recipe

• Fast: ready in about 75 minutes (30 min prep, 45 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 8 servings
• Light: about 650 calories per serving

Ingredients

• 1 lb 450g ground beef (or a mix of beef and pork)
• 1/2 cup 60g breadcrumbs
• 1 large egg
• 1/4 cup 25g grated Parmesan cheese
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb 450g penne or rigatoni pasta
• 24 oz 680g marinara sauce
• 2 cups 200g shredded mozzarella cheese
• 1 cup 100g shredded cheddar cheese
• 1/2 cup 50g grated Parmesan cheese
• Optional: 1 cup chopped spinach or bell peppers

Instructions

1. Heat the oven to 375°F (190°C).
2. Mix all the meatball ingredients together in a large bowl and shape into golf ball-sized meatballs.
3. Brown the meatballs on all sides in a hot skillet, about 5 to 7 minutes, then set them aside.
4. Cook the pasta in salted water until just shy of al dente, about 2 minutes less than the package instructions, then drain.
5. Toss the cooked pasta with two-thirds of the marinara sauce and a handful of Parmesan.
6. Spread a thin layer of the remaining sauce in the bottom of a 9x13-inch baking dish.
7. Layer in half the pasta, half the meatballs, and a generous sprinkle of mozzarella and cheddar.
8. Repeat the layers once more, finishing with a layer of cheese on top.
9. Cover the dish with foil and bake for 20 minutes.
10. Uncover and bake for another 10 to 15 minutes, until the cheese is bubbly and golden.
11. For extra-crispy cheese, broil for 2 to 3 minutes at the end, watching closely.
12. Let the bake rest for 5 to 10 minutes before serving.

Cooking Tips

• Brown the meatballs in batches so they don't steam in a crowded pan.
• Reserve a little pasta water in case the sauce needs thinning before layering.
• Let the bake rest before cutting so the layers hold together when served.

Substitutions

• A mix of ground beef and pork makes extra tender meatballs, or use all beef.
• Swap penne or rigatoni for any short pasta shape you have on hand.
• Add chopped spinach or bell peppers for extra vegetables.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 3 months.

Serving Suggestions

• Serve with garlic bread to soak up the extra sauce.
• Top with fresh basil or extra Parmesan before serving.
• Pair with a simple green salad for a balanced meal.

Nutrition (per serving)

Nutrient	Amount
Calories	650 kcal

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