Best Meatball Pasta Bake Recipes

MEATBALL PASTA BAKE (PASTA AL FORNO)

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

MEATBALL PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
• Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
• Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
• Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

MINI MEATBALL PASTA BAKE

Steps:

• For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet.
• To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside.
• For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool.
• For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool.
• To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan.
• If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve.
• If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve.

CHEESY MEATBALL PASTA BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top.
• Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese.
• Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.

TURKEY MEATBALL PASTA BAKE

Steps:

• In a large suacepan, heat oil over medium heat. Add onion and garlic; cook for 5-6 minutes or until onion is tender. Stir in crushed tomatoes, tomato sauce, tomato paste, parsley, Italian seasoning, sugar and salt. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat. Set aside.
• Preheat oven to 350. Line a rimmed baking sheet with aluminim foil. Place a cooling rack over pan. Spray rack with nonstick cooking spray.
• In medium bowl combine turkey, panko, green onion, bell pepper, egg, garlic, parsley, Italian seasoning and salt. Shape into golf ball sizeballs; place on prepared rack. Bake 15-17 minutes or until lightly browned. Set aside.
• Lightly grease a 13 x 9" baking dish.
• In a large bowl combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into baking dish. Top evenly with half of meatballs. Spon half of Zesty Tomato Sauce over meatballs. Sprinkled evenly with mozarella cheese. Repeat procedure with remaining noodles, meatballs and sauce. Sprinkly evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Garnish with fresh parsley if desired.
• Serve immediately.

MEATBALL & PASTA BAKE

Steps:

• 1. In a large skillet add butter to melt over medium heat.
• 2. Put meatballs in pan to brown sides. (8 to 10 minutes)
• 3. Add diced onions and bell peppers to pan with meat balls to saute. (5 minutes)
• 4. Turn heat down a little and add black olives and marinara sauce. Salt and pepper to taste. (simmer for 10 minutes)
• 5. Boil pasta while meatballs and marinara simmer.
• 6. Mix everything in and 9x13 baking dish and cover. Place into a pre-heated oven at 350 degrees. (bake for 30 minutes)
• 7. Uncover and sprinkle shredded mozzarella to cover and place back in oven uncovered. (bake for 8 to 10 more minutes)
• 8. Remove from oven and let rest for 10 minutes and serve.

MEATBALL PASTA BAKE

Steps:

• Preheat grill to high. Mix together mince, spring onions, Italian seasoning tomato purée and Worcestershire sauce and season.
• Shape into 20 balls then arrange on your grill and cook for 10-12 mins turning occasionally until meatballs are brown all over
• Meanwhile place a large pan on medium heat spray and fry onions for 1-2 mins then add garlic and cook for a further minute. Add the chopped tomatoes chicken stock and oregano season well, and bring to the boil. Reduce heat and simmer for 15 minutes, stirring occasionally until sauce has thickened
• Cook pasta according to packet. Preheat oven to 180c fan. Pour sauce over pasta and stir in meat balls. Transfer to baking dish and sprinkle over cheddar. Bake for 30 mins until bubbling and golden
• Divide into 4 bowls add a twist of black pepper and serve with salad