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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Seasonings and Tomato Base: Sprinkle in the Herbs de Provence and stir in the tomato paste until well combined with the vegetables.
- 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.
- 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.
- Preheat Oven: While sauce simmers, ensure oven is preheated to 200°C (180°C fan), 400°F, or gas mark 6.
- Cook Pasta: Boil a large pot of salted water and cook the fusilli pasta until al dente. Drain and set aside.
- Combine Pasta and Sauce: In a large baking dish, mix cooked pasta with the rich tomato sauce and meatballs until evenly coated.
- 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.
- 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
