Easy Meatball Pasta Bake Recipe

This Meatball Pasta Bake is the kind of weeknight wonder that brings everyone running to the table. Imagine tender pasta, juicy meatballs, sweet ribbons of roasted red pepper, and a glorious blanket of bubbling cheese—all nestled together under a golden, melty crust. It’s hearty, comforting, and so easy you’ll want to make it again and again!

Ingredients You’ll Need

Let’s break down the simple lineup for this Meatball Pasta Bake. Each ingredient brings something special—think gooey richness, vibrant pops of flavor, or that irresistible cheesy crust you dream about!

• Shellbow pasta (16 ounces): The curves and nooks of shellbow pasta scoop up sauce and cheese in every bite, creating that perfect, satisfying texture.
• Red sauce (24 ounces): A good-quality marinara or tomato sauce sets the foundation, bringing zesty, herby depth and beautiful color.
• Meatballs (24 ounces): Fully cooked meatballs add protein and make this dish incredibly filling—use your favorite variety, store-bought or homemade.
• Ricotta cheese (10–12 ounces): Dollops of creamy ricotta add pockets of silky richness and help balance the acidity of the sauce.
• Red bell pepper (1, diced): Sweet, fresh, and a little juicy—the red pepper adds flavor, color, and a touch of crunch to the bake.
• Mozzarella cheese (2 cups): You can’t have a pasta bake without a melty mozzarella finish—the real star of that bubbly, golden top!
• Parmesan cheese (1 cup, plus extra): Freshly grated Parmesan offers a salty, nutty bite and adds another glorious layer of cheesy goodness.

Variations

One of the best things about a Meatball Pasta Bake is its versatility. Feel free to make substitutions or add your own twist—think about what you love, what’s on hand, or any dietary needs your crew has!

• Go Spicy: Add a sprinkle of red pepper flakes or use spicy Italian sausage meatballs for a kick of heat.
• Make It Veggie: Swap out traditional meatballs for plant-based or lentil meatballs and add extra bell peppers, mushrooms, or spinach.
• Swap the Pasta: Use penne, rigatoni, or rotini if you don’t have shellbow—just aim for something hearty that can catch all that sauce and cheese.
• Cheese Adventure: Try shredded provolone, fontina, or even smoky gouda for a different flavor spin.

How to Make Meatball Pasta Bake

Step 1: Boil the Pasta Al Dente

Start by cooking your shellbow pasta just to al dente—think slightly firm, holding its shape. The trick is to parboil (not overdo it!), giving your noodles the perfect texture so they soak up flavors in the oven without turning mushy. Drain and set aside while you prep the casserole dish.

Step 2: Layer the Base with Sauce and Meatballs

Spoon about one cup of sauce into the bottom of your casserole dish and spread it evenly. Arrange the meatballs so they’re nestled across the surface—this base helps the meatballs stay extra juicy and lets each bite start with big, bold flavor.

Step 3: Add Peppers, Ricotta, and Cheese

Scatter your diced red bell pepper over the meatballs for vibrant color and sweetness. Dot spoonfuls of ricotta cheese throughout, then sprinkle on half the mozzarella and all the Parmesan for layers of creamy, stretchy perfection.

Step 4: Top with Pasta, Sauce, and More Cheese

Toss your par-boiled pasta with the remaining sauce, then carefully layer it over everything in the casserole dish. Finish off with the rest of your mozzarella and another shower of Parmesan—it’ll be irresistible once golden and bubbly.

Step 5: Bake and Serve

Cover the dish tightly with tin foil and bake at 350°F for about 35–40 minutes, or until the cheese is gooey and the meatballs are warmed through. Uncover for the last few minutes if you want a delightfully golden, melty top.

How to Serve Meatball Pasta Bake

Garnishes

For a restaurant-worthy finish, sprinkle fresh basil, chopped parsley, or an extra pinch of Parmesan over each bowl. A quick drizzle of good olive oil or a twist of cracked black pepper can make each piece of Meatball Pasta Bake pop with color and flavor.

Side Dishes

This bake loves company! Serve with a crisp green salad tossed in vinaigrette, classic garlic bread for scooping up sauce, or simply a bowl of roasted vegetables. All offer a great balance to the cheesy richness of the main dish.

Creative Ways to Present

Try serving portions in mini cast iron skillets, or bake in individual ramekins for a personal touch. For cozy gatherings, bring the bubbling casserole straight to the table and let everyone scoop their own—just be ready for the oohs and aahs!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Meatball Pasta Bake in an airtight container in the fridge. It keeps beautifully for up to 3 days, making it a fantastic next-day lunch or dinner option.

Freezing

You can freeze individual portions or the entire cooled casserole—just wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, cover and bake in a 350°F oven until warmed through and the cheese is delightfully melty again. For quick lunches, a microwave works well—just cover to preserve moisture and heat in short bursts, stirring as needed.

FAQs

Final Thoughts

I hope you’re as excited to make my Meatball Pasta Bake as I am to share it! It’s one of those foolproof, crowd-pleasing recipes you’ll find yourself craving year-round. Grab your casserole dish and give it a try—your table (and your taste buds) will thank you!

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