Say hello to your new favorite quick and easy comfort food dish folks. This Easy Meatball Pasta Bake is loaded with meatballs, a flavorful and slightly creamy sauce and some melty mozzarella cheese. It’s a delicious meal you’ll want to enjoy on repeat!
Who’s up for a good old comfort food dish today?
Truth be told, I’m always up for a comfort food dish. You name it, I’ll try it, any day of the week. And if it involves meatballs of any kind you can always count me in.
Some of my favorite dishes here at the BHK are meatball recipes. My Swedish Meatballs, Marry Me Chicken Meatballs and Salisbury Steak Meatballs are all favorite easy meatball recipes.
Why You’ll Love this Recipe
For those busy nights, I always look for some kind of short cut when planning our dinner. Adding some frozen bite-side meatballs to this pasta dish definitely makes it a quick family meal that’s still absolutely delicious.
The sauce is flavorful and slightly creamy, the meatballs are nice and moist and there’s just enough fresh mozzarella to make it nice and cheesy.
Ingredients You’ll Need
- olive oil
- yellow onion
- garlic
- white cooking wine
- crushed tomatoes
- Italian seasoning
- crushed red pepper
- bite size frozen meatballs
- 16 oz. medium shell pasta
- heavy cream
- fresh basil leaves
- grated Parmesan cheese
- fresh mozzarella cheese
I use some medium-size shells for this recipe, but you can substitute them for penne or a similar size pasta noodle. Use what you have on hand.
I also use an eight ounce ball of fresh mozzarella that I just slice and then rip apart and stuff in between the pasta and meatballs before it goes into the oven.
Step-By-Step Instructions
The first step will be to add your olive oil to a medium sauce pan and cook your chopped onion for about 4 minutes over medium heat before adding your garlic and continuing to cook for one minute.
The second step will be to add your white cooking wine and bring to a low boil then lower the heat to a simmer and continue to cook for three minutes until the wine is slightly reduced.
The third step will be to add your crushed tomatoes, Italian seasoning and red pepper flakes and bring to a boil. You will then lower the heat to a simmer, add your meatballs and cook covered for about 10 minutes.
The fourth step will be to stir in your heavy cream and continue to cook for 8-10 minutes. While the mixture is cooking you will cook your pasta just a minute or two shy of al dente according to the package directions.
You will drain your pasta and return it to your pasta pot, add all but a ladle or two of your sauce and meatballs, as well as your grated Parmesan and basil and mix until well combined. You’ll pour the mixture into your prepared dish, tuck in your pieces of fresh mozzarella and then add your reserved sauce here and there on top.
You’ll bake your dish for about 20 minutes on 375 degrees until your cheese is melted and then sauce looks just a bit bubbly.
I love to top mine with some extra fresh basil and serve with some garlic bread and a glass of nice red wine.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Easy Meatball Pasta Bake
I used medium-sized shells for this recipes, but you could substitute with penne pasta or another similar size pasta.
The cheese I chose to add was fresh mozzarella. I used an eight ounce ball that I sliced and then tore into smaller pieces before adding to the pre-baked pasta.
More Delicious Meatball Recipes to Enjoy
Meatball Pasta Bake
Print Recipe Pin RecipeIngredients
- 2 Tbsp. olive oil
- 1 1/4 cups yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2/3 cup white cooking wine
- 1 28-oz. can crushed tomatoes
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- 1 18-oz. bag frozen bite-size meatballs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8-10 fresh basil leaves, julienned or roughly chopped, divided
- 16 oz. box medium shell pasta
- 8 oz. ball fresh mozzarella, sliced and then torn in half
Instructions
- Preheat oven to 375 degrees. Lightly spray a 9x13 inch baking dish with nonstick baking spray. Set aside.
- Add your olive oil to a medium sauce pan over medium heat. Add your chopped onion and cook for about 4 minutes over medium heat before adding your garlic and continuing to cook for one minute.
- Add your white cooking wine and bring to a low boil then lower the heat to a simmer and continue to cook for three minutes until the wine is slightly reduced.
- Add crushed tomatoes, Italian seasoning and red pepper flakes and bring to a boil, then lower the heat to a simmer, add your meatballs and cook covered for about 10 minutes.
- Stir in your heavy cream and continue to cook for 8-10 minutes. While the mixture is cooking you will cook your pasta just a minute or two shy of al dente according to the package directions.
- Drain your pasta and return it to your pasta pot, add all but a ladle or two of your sauce, meatballs, as well as your grated Parmesan and basil and mix until well combined. You'll pour the mixture into your prepared dish, tuck in your pieces of fresh mozzarella and then add your reserved sauce here and there on top.Bake your dish for about 20 minutes on 375 degrees until your cheese is melted and then sauce looks just a bit bubbly. Garnish with extra basil, if desired.
Your email address will not be published.