Description
This Easy Meatball Pasta Bake is a comforting, hearty dish combining tender shellbow pasta, flavorful meatballs, rich ricotta and mozzarella cheeses, and a zesty red sauce. Perfect for a family dinner, it’s baked to bubbly perfection with layers of cheese and vegetables for a satisfying meal everyone will love.
Ingredients
Scale
Pasta and Meatballs
- 16 ounces shellbow pasta
- 24 ounces meatballs
- 24 ounces red sauce
Cheeses
- 10–12 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese (plus extra for garnish)
Vegetables
- 1 diced red bell pepper
Instructions
- Boil Pasta: Boil the shellbow pasta in salted water until al dente, meaning par-boiled but still firm and not completely soft. Drain and set aside.
- Prepare Sauce Base: Pour 1 cup (1/4 of the sauce) of the red sauce into the bottom of a casserole dish and spread it evenly to create a flavorful base layer.
- Layer Meatballs and Vegetables: Spread the meatballs evenly across the sauce layer in the casserole dish. Scatter the diced red bell pepper evenly over the meatballs.
- Add Ricotta Cheese: Place dollops of ricotta cheese evenly across the casserole dish, distributing it among the meatballs and peppers for creamy pockets throughout.
- Add Cheese Layer: Sprinkle half of the shredded mozzarella and grated parmesan cheese evenly over the ricotta layer to build a cheesy foundation.
- Combine Pasta and Remaining Sauce: In a bowl, mix the cooked shellbow pasta with the remaining 3 cups of red sauce until well combined. Then add this pasta mixture on top of the layered casserole.
- Top with Remaining Cheese: Evenly spread the remaining mozzarella and parmesan cheese over the top of the pasta and sauce layer to create a golden crust when baked.
- Bake: Cover the casserole dish with tin foil and bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until the meatballs are thoroughly cooked and the cheese on top is melted and bubbly.
- Serve: Remove from oven, optionally garnish with extra parmesan cheese, let cool slightly, and serve warm for a delicious meal.
Notes
- For best results, use pre-cooked or frozen meatballs to ensure even cooking in the bake.
- You can substitute shellbow pasta with other short pastas like penne or rigatoni.
- Adjust cheese amounts based on personal preference for a lighter or cheesier bake.
- Adding fresh herbs such as basil or oregano enhances flavor.
- Letting the bake rest for 5 minutes after baking helps it set and makes serving easier.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 860 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: meatball pasta bake, baked pasta, easy dinner, Italian-American cuisine, comfort food, cheesy pasta bake, ricotta pasta bake
