If you are craving a hearty, comforting meal that perfectly blends tender meatballs, rich tomato sauce, and gooey melted cheese all baked together with pasta, you have to try this Cheesy Meatball Pasta Bake Recipe. It’s the kind of dish that feels like a warm hug on a plate, full of bright flavors and layered textures. Whether you’re cooking for your family or hosting a casual dinner with friends, this bake brings everyone together and leaves lasting smiles. The combination of herbs, the sweetness from the maple syrup, and the blend of mozzarella and cheddar create a dish that’s truly irresistible.
Ingredients You’ll Need
This Cheesy Meatball Pasta Bake Recipe uses simple, straightforward ingredients that work harmoniously to create big, comforting flavors. Each item adds its own magic—from the fresh vegetables that provide sweetness and texture to the herbs and cheeses that bring depth and richness.
- Olive oil spray: A light way to soften veggies without adding excess oil.
- 1 onion, finely diced: Builds a flavorful, aromatic base for the sauce.
- 2 stalks of celery, finely diced: Adds subtle crunch and freshness.
- 1 carrot, finely diced: Brings natural sweetness and colorful vibrancy.
- 3 cloves of garlic, crushed: Infuses the dish with that classic garlic warmth.
- 2 teaspoons of Herbs de Provence (or Italian seasoning): Enhances the sauce with fragrant herbs.
- 5 tablespoons of tomato paste (puree): Gives a rich and concentrated tomato flavor.
- 400g of plum tomatoes (San Marzano recommended): Provides hearty tomato chunks for texture.
- 1/2 cup (120g) of passata: Creates a smooth, saucy base.
- 1 cup (240ml) of chicken stock: Adds depth and a savory hit to the sauce.
- 2 teaspoons of maple syrup (or granulated sweetener): Balances acidity with a subtle sweetness.
- 250g (9oz) of uncooked fusilli pasta (or preferred shape): Holds the sauce beautifully with its spirals.
- 60g (2oz) mozzarella, freshly grated or torn: Melts into luscious gooey pockets.
- 60g (2oz) cheddar, freshly grated: Offers sharpness and a golden crust when baked.
- Salt and pepper: Essential for seasoning every element.
- 450g (1lb) extra lean ground beef: Forms tender, flavorful meatballs.
- 2 cloves garlic, crushed: Seasons the meat with aromatic punch.
- 2 tablespoons fresh finely chopped parsley: Adds freshness and an herbaceous kick.
- 1/2 teaspoon onion powder (granules): Boosts savory notes in the meatballs.
- Pinch of chili flakes: Gives a gentle heat that complements the richness.
- 30g (1oz) breadcrumbs: Helps bind the meatballs while keeping them tender.
- 1 medium egg: Binds all the meatball ingredients together.
- 3/4 teaspoon salt: Brings out all the flavors perfectly.
- Pinch of black pepper: Provides a subtle heat and depth.
How to Make Cheesy Meatball Pasta Bake Recipe
Step 1: Prepare and Bake the Meatballs
Start by combining all the meatball ingredients in a bowl, allowing everything to come together with ease. Use spray oil on your hands to prevent sticking, then roll the mixture into 16 even meatballs. Place them on parchment paper-lined tray and bake at 200°C (around 400°F) for about 10 minutes until they’re just starting to brown but still tender inside. This quick bake helps seal in the juices, guaranteeing moist, flavorful meatballs in your pasta bake.
Step 2: Make the Sauce Base
While the meatballs bake, lightly spray a frying pan with olive oil and soften the onion, garlic, celery, and carrots over medium heat for 6 to 8 minutes. This slow sauté releases their natural sweetness and builds a rich flavor foundation. Then, add your Herbs de Provence and tomato paste, stirring until everything melds beautifully and smells like the start of something great.
Step 3: Add Tomatoes and Simmer with Meatballs
Next, pour in the plum tomatoes, breaking them up gently with a wooden spoon, followed by the passata, maple syrup, and chicken stock. Bring the sauce to a boil, reduce to a simmer, then nestle in the partially baked meatballs. Cover and gently simmer for 10 to 12 minutes, allowing the meatballs to finish cooking and the sauce to thicken into a rich, fragrant coating for pasta.
Step 4: Cook the Pasta
While the sauce simmers, cook your pasta in boiling salted water until al dente—firm to the bite but tender. This texture is key because the pasta will continue to cook when baked with the sauce, resulting in a perfect, bite-worthy dish.
Step 5: Assemble and Bake the Pasta
Drain the pasta and mix it into a large baking dish with the sauce and meatballs, ensuring every piece is generously coated. Sprinkle your evenly distributed mozzarella and cheddar on top, then bake for 25-30 minutes until the cheese melts, bubbles, and turns a mouthwatering golden brown. The bubbling cheese on top signals that your Cheesy Meatball Pasta Bake Recipe is ready to be devoured.
How to Serve Cheesy Meatball Pasta Bake Recipe
Garnishes
For a fresh, vibrant finish, sprinkle finely chopped fresh parsley over the hot bake right before serving. A pinch of freshly ground black pepper adds a gentle kick that balances the richness of the cheese and meatballs. This simple garnish elevates both the look and flavor.
Side Dishes
Serve this hearty pasta bake with a crisp green salad tossed in a zesty vinaigrette or some roasted vegetables that bring a touch of earthiness and crunch. Garlic bread or crusty artisan bread also makes a fantastic companion, perfect for mopping up every last bit of the luscious sauce.
Creative Ways to Present
For a fun family-style meal, bake the pasta in individual ramekins for personal cheesy portions. Alternatively, layer the pasta and sauce in a clear glass baking dish so everyone can admire the beautiful layers before digging in. Pair with a sprinkling of extra cheese just before serving to keep things extra indulgent!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which might be unlikely—they store beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
This Cheesy Meatball Pasta Bake Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating to enjoy your delicious comfort meal anytime.
Reheating
To reheat, pop the bake in a preheated oven at 180°C (350°F) for about 20 minutes or until warmed through and the cheese starts to bubble again. You can also microwave a portion, but the oven keeps the cheesy top delightfully crisp.
FAQs
Can I use a different type of pasta for this bake?
Absolutely! While fusilli is great at holding sauce, any pasta shape you love—penne, rigatoni, or farfalle—works perfectly in the Cheesy Meatball Pasta Bake Recipe.
What if I don’t have Herbes de Provence?
No worries! Italian seasoning or a mix of dried oregano, thyme, and rosemary will substitute nicely and still deliver that aromatic herbal flavor the dish needs.
Can I make the meatballs ahead of time?
Yes, you can assemble and bake the meatballs a day ahead and keep them refrigerated. When ready to cook, add them into the sauce and proceed with the recipe as usual.
Is it possible to make this dish vegetarian?
Definitely! Swap the beef meatballs for your favorite plant-based meatballs or even use roasted vegetables like mushrooms or eggplant chunks for a delicious vegetarian twist.
How spicy is this dish? Can I adjust the heat?
The recipe calls for just a pinch of chili flakes, so it’s mildly spiced. You can easily adjust the heat up or down depending on your preference or omit the chili entirely for a milder version.
Final Thoughts
This Cheesy Meatball Pasta Bake Recipe is a fantastic way to bring cozy, satisfying flavors into your kitchen with ingredients you likely already have. It’s the kind of dish that fills your house with irresistible aromas and brings happy smiles to the table. I can’t wait for you to make it and enjoy every gooey, meaty, cheesy bite with your loved ones!
Print
Cheesy Meatball Pasta Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Description
A comforting and flavorful Cheesy Meatball Pasta Bake combining tender homemade meatballs simmered in a rich tomato sauce with perfectly cooked fusilli pasta, topped with melted mozzarella and cheddar cheese for a delicious family meal.
Ingredients
Meatballs
- 450g (1lb) extra lean ground beef
- 2 cloves of garlic, crushed
- 2 tablespoons fresh finely chopped parsley
- 1/2 teaspoon onion powder (granules)
- Pinch of chilli flakes
- 30g (1oz) breadcrumbs
- 1 medium egg
- 3/4 teaspoon salt
- Pinch of black pepper
Sauce
- Olive oil spray
- 1 onion, finely diced
- 2 stalks of celery, finely diced
- 1 carrot, finely diced
- 3 cloves of garlic, crushed
- 2 teaspoons Herbs de Provence (or Italian seasoning)
- 5 tablespoons tomato paste (puree)
- 400g Plum Tomatoes (San Marzano are best)
- 1/2 cup (120g) passata
- 1 cup (240ml) chicken stock
- 2 teaspoons maple syrup (or granulated sweetener)
Pasta and Topping
- 250g (9oz) uncooked fusilli pasta (or any shape)
- 60g (2oz) mozzarella, freshly grated or torn pieces
- 60g (2oz) cheddar, freshly grated
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs: Combine the ground beef, crushed garlic, chopped parsley, onion powder, chilli flakes, breadcrumbs, egg, salt, and black pepper in a bowl. Spray your hands with olive oil spray and form the mixture into 16 equal-sized meatballs. Place them on a parchment-lined tray.
- Bake the Meatballs: Preheat the oven to 200°C (180°C fan), 400°F, or gas mark 6. Bake the meatballs for 10 minutes until firm and partially cooked. Remove from the oven and set aside.
- Sauté Vegetables: Spray a frying pan with olive oil spray. Add diced onion, garlic, celery, and carrot. Fry the mixture for 6-8 minutes until the vegetables are softened and fragrant.
- Add Seasoning and Tomato Paste: Stir in the Herbs de Provence and tomato paste. Cook for a few minutes, allowing the tomato paste to blend well with the sautéed vegetables.
- Add Tomatoes and Simmer: Add in the plum tomatoes, breaking them up with the back of a wooden spoon. Pour in the passata, maple syrup, and chicken stock. Bring the sauce to a boil.
- Simmer with Meatballs: Lower heat to a simmer, add the baked meatballs to the sauce, cover, and cook for 10-12 minutes until the sauce thickens and becomes rich in flavor.
- Cook the Pasta: While the sauce simmers, boil a pot of salted water and cook the fusilli pasta until al dente. Drain well.
- Assemble the Bake: Preheat the oven again to 200°C (180°C fan), 400°F, or gas mark 6. In a large baking dish, combine the cooked pasta and meatball sauce thoroughly.
- Add Cheese Topping: Sprinkle the mozzarella and cheddar evenly over the pasta mixture.
- Bake to Finish: Place the baking dish in the oven and bake for 25-30 minutes until the cheese has melted and turned golden brown on top.
- Serve: Remove from the oven and optionally sprinkle with fresh chopped parsley and a pinch of black pepper. Serve hot and enjoy your cheesy meatball pasta bake.
Notes
- Use a baking tray lined with parchment paper for easy cleanup when cooking meatballs.
- Herbs de Provence can be substituted with Italian seasoning if preferred.
- Maple syrup adds a subtle sweetness; alternatively, use a granulated sweetener for a lower sugar option.
- The fusilli pasta can be replaced by any other preferred pasta shape.
- For extra flavor, fresh parsley can be used to garnish before serving.
- Make sure not to overcook the pasta to retain a firm texture when baked.
- Use extra lean beef for a healthier version of the meatballs.
