Cozy Meatball Pasta Bake
This cozy Meatball Pasta Bake is the ultimate family-friendly dinner—easy to make, cheesy, comforting, and perfect for busy weeknights. With tender meatballs, pasta, and a bubbling golden cheese topping, it’s a kid-approved recipe you can make ahead, freeze, and enjoy again and again.
Ingredients
- 300 grams dried pasta penne, rigatoni, or fusilli work best
- 20-25 cooked meatballs
- 2 cups pasta sauce tomato & basil works best
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp oregano
- 1 tsp basil
- 1 1/2 cup grated mozzarella cheese
- 2 tbsp olive oil
- salt & pepper
- fresh basil or parsley to garnish
Instructions
- Cook the pastaBoil pasta in salted water until just al dente (slightly undercooked, since it will finish in the oven). Drain and set aside.
- Make the sauceHeat olive oil in a pan. Add onion and garlic, cooking until softened. Stir in pasta sauce, oregano, and basil. Season with salt and pepper. Simmer for 5 minutes.
- Combine pasta & sauceToss the drained pasta in the sauce so it’s well coated.
- Assemble the bakeIn a large ovenproof dish, spread half the pasta. Add the meatballs evenly over the top. Pour the rest of the pasta over. Sprinkle with mozzarella.
- BakePlace in a preheated oven at 180°C (350°F) for 20–25 minutes, until golden, bubbly, and piping hot.
- ServeGarnish with fresh basil or parsley if desired. Serve with salad or garlic bread.
Notes
Make-Ahead & Freezer Tips
- Make Ahead: Assemble everything in the dish, cover with foil, and refrigerate for up to 24 hours. Bake when ready.
- Freeze: Assemble, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding an extra 15–20 minutes.
Variations
- Cheesy Upgrade: Add a layer of ricotta or cream cheese between the pasta and meatballs.
- Veggie Boost: Stir in spinach, grated courgette, or mushrooms to sneak in extra nutrients.
- Protein Swap: Use chicken, turkey, or even vegetarian meatballs for a twist.