Description
Hearty meatball pasta bake delivers Italian comfort straight to your dinner table. Cheesy, saucy layers combine perfectly with tender meatballs, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 24 ounces (680 grams) meatballs
- 10–12 ounces (283–340 grams) ricotta cheese
- 2 cups (226 grams) mozzarella cheese
- 1 cup (100 grams) Parmesan cheese (plus extra for garnish)
Carbohydrates:
- 16 ounces (454 grams) shellbow pasta
Vegetables and Sauces:
- 24 ounces (680 grams) red sauce
- 1 red bell pepper, diced
Instructions
- Prepare the pasta in a pot of salted boiling water, cooking until it reaches a tender yet firm consistency. Drain thoroughly and set aside.
- Create a flavorful base layer in the casserole dish by spreading a generous portion of marinara sauce across the bottom, ensuring complete coverage.
- Carefully arrange the prepared meatballs in a uniform pattern across the sauced surface, creating an even distribution throughout the dish.
- Scatter diced crimson bell peppers strategically across the meatball layer, adding vibrant color and fresh vegetable texture.
- Place delicate dollops of creamy ricotta cheese intermittently between the meatballs and peppers, creating pockets of rich, smooth goodness.
- Generously sprinkle a blend of mozzarella and Parmesan cheeses over the initial layers, ensuring comprehensive coverage.
- Gently fold the cooked pasta into the remaining marinara sauce, coating each piece thoroughly with robust tomato flavor.
- Carefully spread the sauced pasta over the cheese and meatball foundation, creating a harmonious layered effect.
- Crown the dish with a final abundant layer of mozzarella and Parmesan, promising a golden, bubbling cheese topping.
- Wrap the casserole dish securely with aluminum foil, protecting the ingredients during the cooking process.
- Transfer to a preheated oven and bake at 350°F, allowing the flavors to meld and the meatballs to cook completely, approximately 35-40 minutes.
- Remove the foil during the final moments of baking to achieve a perfectly crisp, golden cheese crust.
- Let the pasta bake rest for a few minutes after removing from the oven, allowing the layers to settle and flavors to intensify.
- Garnish with an extra sprinkle of Parmesan cheese and serve piping hot, ready to delight eager diners.
Notes
- Opt for shellbow pasta for the best texture and sauce-catching ability, ensuring each bite is packed with flavor.
- Pre-cooking the meatballs slightly helps reduce overall baking time and ensures they’re perfectly cooked through.
- Layer ingredients strategically to create a delicious flavor profile, with sauce at the bottom preventing sticking and adding moisture.
- Ricotta adds creamy richness, while mozzarella and Parmesan provide that irresistible golden, cheesy top layer.
- Covering with foil during initial baking prevents cheese from burning and helps meatballs cook evenly.
- Let the dish rest for 5-10 minutes after baking to allow flavors to meld and make serving easier.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 490
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg