This Creamy Meatball Pasta Bake is the ultimate comfort food, combining juicy meatballs, tender pasta, a rich creamy sauce, and melted cheese all baked together to perfection. It’s a family-friendly dish that is hearty, flavorful, and easy to prepare, making it a great choice for weeknight dinners or special gatherings. The combination of creamy textures with savory meatballs ensures that every bite is satisfying and delicious.
Ingredients
- 400g pasta (penne or rigatoni works best)
- 500g ground beef or chicken for meatballs
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or beef broth
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat oven to 180°C (350°F). Cook pasta according to package directions until al dente, then drain and set aside.
- In a bowl, mix ground meat, breadcrumbs, egg, half the garlic, oregano, basil, salt, and pepper. Shape into small meatballs. Heat olive oil in a skillet, cook meatballs until browned on all sides, then set aside.
- In the same skillet, melt butter and sauté onion and remaining garlic. Add flour and whisk until smooth. Slowly add broth and cream, stirring until thickened. Mix in Parmesan cheese. Combine cooked pasta, sauce, and meatballs in a baking dish. Top with mozzarella cheese and bake for 20–25 minutes until golden and bubbly. Garnish with parsley before serving.
Servings
This recipe serves 6 people generously.
Nutritional Info (per serving, approx.)
- Calories: 520
- Protein: 28g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 780mg
Notes
This recipe can be adjusted with different types of pasta or meat such as turkey or lamb. If you prefer a lighter version, substitute heavy cream with half-and-half or Greek yogurt. Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
Tips
For an extra burst of flavor, add a pinch of chili flakes to the sauce. If you love a cheesier dish, mix cheddar cheese along with mozzarella. To save time, pre-make the meatballs and freeze them; just thaw and use when needed. Baking the pasta covered with foil for the first 15 minutes helps prevent the top from drying out.
Health Benefits
This dish provides a balance of protein from the meatballs and carbohydrates from the pasta, giving you sustained energy. Cheese and cream supply calcium for strong bones, while the garlic and herbs contribute antioxidants that support the immune system. Using lean ground meat and whole grain pasta can make this recipe even more nutritious without sacrificing taste.
Q & A
Q: Can I use store-bought meatballs?
A: Yes, store-bought meatballs work fine and save time, though homemade gives the freshest flavor.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the pasta bake, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Q: Can I make this recipe gluten-free?
A: Yes, simply use gluten-free pasta and breadcrumbs to make the dish suitable for a gluten-free diet.
Q: What side dishes pair well with this bake?
A: A fresh green salad or garlic bread complements the rich flavors perfectly.
Q: How do I make it spicier?
A: Add chopped jalapeños, chili flakes, or hot sauce to the sauce for a spicy twist.