Creamy Tomato Pasta with Meatballs
This Creamy Tomato Pasta with Meatballs is comfort food that's sure to please! Loaded with meatballs in a creamy tomato sauce, it's a simple recipe for those busy weeknights.
Servings: 4 servings
Calories: 838kcal
Ingredients
- 10-12 small frozen Italian meatballs
- 4 cups uncooked mini wagon wheel pasta
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 cup yellow onion, chopped
- 3 cloves garlic, minced
- 1 28-oz. can petite diced tomatoes, undrained
- 1 cup marinara sauce
- 2 tsp. Italian seasoning
- 1 tsp. granulated sugar
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3/4 cup heavy cream
- 12 basil leaves, torn
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Place 12 small meatballs on prepared sheet and bake for 20 minutes. Remove from oven and set aside.
- Bring a large pot of salted water to boil. Add the pasta and cook al dente according to package directions. Drain and set aside.
- In a large, deep saucepan melt butter and olive oil over medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes, stirring often. Add the garlic and continue to cook for one minute. Add the tomatoes, marinara sauce, Italian seasoning, sugar, salt and pepper. Bring to a boil, then lower the heat to a simmer and cook for 5 minutes. Add the heavy cream, torn basil leaves, shredded mozzarella, Parmesan and meatballs and stir until well combined and cheese is melted. Add the drained, cooked pasta and stir until well combined. Serve immediately with extra Parmesan cheese, if desired.