Cheesy Meatball Pasta Bake Recipe

Introduction

This Cheesy Meatball Pasta Bake is a comforting, flavorful dish perfect for family dinners or weeknight meals. Tender meatballs simmer in a rich tomato sauce, combined with pasta and topped with a golden, melty cheese crust. It’s easy to prepare and sure to satisfy any pasta lover.

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 are best)
• ½ 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 pasta shape)
• 60g (2oz) of mozzarella, freshly grated or torn
• 60g (2oz) of cheddar, freshly grated
• Salt and pepper
• 450g (1lb) of extra lean ground beef
• 2 cloves of garlic, crushed
• 2 tablespoons of fresh finely chopped parsley
• ½ teaspoon of onion powder (granules)
• Pinch of chilli flakes
• 30g (1oz) of breadcrumbs
• 1 medium egg
• ¾ teaspoon of salt
• Pinch of black pepper

Instructions

1. Step 1: Combine all the meatball ingredients—ground beef, 2 crushed garlic cloves, parsley, onion powder, chilli flakes, breadcrumbs, egg, ¾ teaspoon salt, and a pinch of black pepper—in a bowl. Spray your hands with olive oil spray to prevent sticking, then form the mixture into 16 equal-sized meatballs. Place them on a baking tray lined with parchment paper.
2. 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.
3. Step 3: Spray a frying pan with olive oil and add the finely diced onion, garlic, celery, and carrot. Cook over medium heat for 6–8 minutes until softened.
4. Step 4: Stir in the Herbs de Provence and tomato paste, mixing thoroughly.
5. Step 5: Add the plum tomatoes, breaking them up with the back of a wooden spoon. Stir in the passata, maple syrup, and chicken stock. Bring the mixture to a boil, then reduce heat to simmer.
6. Step 6: Add the baked meatballs to the sauce, cover, and simmer for 10–12 minutes until the sauce thickens and becomes rich.
7. Step 7: Meanwhile, preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).
8. Step 8: Cook the pasta in boiling salted water until al dente. Drain well.
9. Step 9: Transfer the pasta to a large baking dish. Pour the meatball sauce over the pasta and mix gently to combine.
10. Step 10: Sprinkle mozzarella and cheddar evenly over the top. Bake in the oven for 25–30 minutes until the cheese melts and turns golden.
11. Step 11: Serve hot, optionally garnished with finely chopped parsley and a pinch of black pepper.

Tips & Variations

• For a vegetarian version, substitute meatballs with plant-based alternatives or roasted vegetables.
• Use any pasta shape you like; penne or rigatoni also hold the sauce well.
• Adding a pinch of smoked paprika to the sauce can add a subtle depth of flavor.
• Fresh herbs like basil or oregano can be sprinkled on top before serving for extra aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed. For longer storage, freeze the baked dish in portions for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs in advance?

Yes, you can make the meatballs ahead and refrigerate them for up to 24 hours or freeze them before baking. This can save time on busy days.

What can I use instead of chicken stock?

Vegetable stock works well as a substitute for chicken stock, especially if you prefer a vegetarian option or want a lighter sauce.

Cheesy Meatball Pasta Bake Recipe

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★★★★★

4.6 from 121 reviews

• Author: Sarah
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

This Cheesy Meatball Pasta Bake is a comforting, hearty dish featuring tender homemade meatballs baked in a rich tomato sauce with fusilli pasta, topped with melty mozzarella and cheddar cheese. Perfect for a family-friendly dinner, it combines freshly cooked vegetables, aromatic herbs, and a cheesy golden crust for a delicious meal that’s both satisfying and full of flavor.

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Ingredients

Scale 1x2x3x

Meatballs

• 450g (1lb) extra lean ground beef
• 2 cloves 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
• Olive oil spray (for hands and cooking)

Tomato Sauce & Vegetables

• 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 preferred)
• 1/2 cup (120g) passata
• 1 cup (240ml) chicken stock
• 2 teaspoons maple syrup (or granulated sweetener)

Pasta and Cheese

• 250g (9oz) uncooked fusilli pasta (or any preferred shape)
• 60g (2oz) mozzarella, freshly grated or torn
• 60g (2oz) cheddar, freshly grated
• Salt and pepper to taste

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Instructions

1. Prepare the Meatballs: In a bowl, combine all meatball ingredients thoroughly. Spray your hands with olive oil spray to prevent sticking, then shape the mixture into 16 equal-sized meatballs. Place them on a parchment-lined tray.
2. Bake the Meatballs: Preheat your oven to 200°C (180°C fan), 400°F, or gas mark 6. Bake the meatballs for 10 minutes until just cooked through. Remove and set aside.
3. Sauté Vegetables: Spray a frying pan with olive oil spray and heat over medium. Add diced onion, garlic, celery, and carrots. Cook for 6-8 minutes until softened and fragrant.
4. Add Seasonings and Tomato Base: Sprinkle in the Herbs de Provence and stir in the tomato paste until well combined with the vegetables.
5. Make the Sauce: Add plum tomatoes to the pan, breaking them up with a wooden spoon. Stir in passata, maple syrup, and chicken stock. Bring the mixture to a boil.
6. Simmer with Meatballs: Reduce heat to low, add baked meatballs to the sauce, cover, and simmer for 10-12 minutes, allowing the sauce to thicken and flavors to meld.
7. Preheat Oven: While sauce simmers, ensure oven is preheated to 200°C (180°C fan), 400°F, or gas mark 6.
8. Cook Pasta: Boil a large pot of salted water and cook the fusilli pasta until al dente. Drain and set aside.
9. Combine Pasta and Sauce: In a large baking dish, mix cooked pasta with the rich tomato sauce and meatballs until evenly coated.
10. Add Cheese and Bake: Sprinkle mozzarella and cheddar evenly over the pasta. Bake in the oven for 25-30 minutes until cheese is melted, bubbling, and golden on top.
11. Serve: Optionally, garnish with finely chopped parsley and a pinch of black pepper. Serve hot and enjoy your comforting cheesy meatball pasta bake!

Notes

• You can substitute the ground beef with ground turkey or chicken for a leaner option.
• Use whole wheat or gluten-free pasta to accommodate dietary needs.
• For a vegetarian version, replace meatballs with plant-based balls or roasted vegetables.
• Make sure not to overcook the pasta before baking to avoid a mushy texture.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: cheesy meatball pasta bake, baked pasta, meatballs, tomato sauce, Italian dinner, comfort food