This 30-Minute Easy Meatball Pasta Bake is one of those meals you’ll keep coming back to. It’s simple, tasty, and perfect for busy days. You cook the tagliatelle, make quick homemade meatballs, and stir up a tomato sauce. Then everything goes into one oven dish with melted mozzarella on top. Pop it in the oven, and dinner is ready in no time.
Baked Tagliatelle with Meatballs
I often make this when I don’t feel like spending too much time in the kitchen, but I still want something warm and comforting. It’s also easy to prepare ahead of time. Just make it in the morning, store it in the fridge, and bake it when it’s time to eat. That makes it perfect for those hectic weekdays. My family loves it, and I love how simple it is.
And do you like quick and easy meals? Then you might like Stir-Fry Chicken with Vegetables and Noodles, Creole Jambalaya with Shrimp and Chicken and Spaghetti Aglio, Olio e Peperoncino. Good food doesn't have to be difficult!
My Tips for the Perfect Casserole
- Tagliatelle: Use fresh or dried tagliatelle. Cook it al dente so that it doesn't become too soft in the oven.
- Meatballs: I use ground beef with herbs, garlic, egg, breadcrumbs, and Parmesan cheese. Fry briefly for extra flavor.
- Tomato sauce: Sieved tomatoes are nice and smooth. A bit of sugar helps to increase the sweet flavor of the tomatoes.
- Mozzarella: Melts well in the oven. Buffalo mozzarella is the tastiest, but regular Mozzarella is also fine.
- Baking paper: Cover the dish with baking paper. This keeps the tagliatelle nice and juicy.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 pound tagliatelle, cooked al dente, following manufacturers instructions
Meatballs
- 1 pound ground beef
- 1 clove garlic, finely chopped
- 2 eggs, size L
- 2 tablespoons breadcrumbs
- 4 tablespoons Parmesan cheese, grated
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper, ground
- 1 tablespoon Italian herbs
- 1 tablespoon butter
- 1 tablespoon olive oil
Tomato sauce
- 1 onion, sliced thin
- 1⅔ cup sieved tomatoes
- 1 teaspoon sugar
- 2 teaspoons Italian herbs
Topping
- 4 oz. buffalo mozzarella
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 390 ℉.
- Spread the cooked tagliatelle over the bottom of a baking dish.1 pound tagliatelle
Meatballs
- In a bowl, mix all the meatball ingredients (except the butter and oil). Roll small balls, (about 1 inch (3 cm)) diameter, from the mixture.1 pound ground beef, 1 clove garlic, 2 eggs, 2 tablespoons breadcrumbs, 4 tablespoons Parmesan cheese, 1 teaspoon salt, ⅛ teaspoon ground black pepper, 1 tablespoon Italian herbs
- Heat the butter and oil in a pan. Brown the meatballs for a few minutes on all sides.1 tablespoon butter, 1 tablespoon olive oil
- Place the meatballs on top of the tagliatelle in the baking dish (13 x 9 inch / 20 x 26 cm).
Tomato sauce
- In the same pan, fry the onion until soft.1 onion
- Add the sieved tomatoes, sugar, and Italian herbs. Let it simmer for 5 minutes.1⅔ cup sieved tomatoes, 1 teaspoon sugar, 2 teaspoons Italian herbs
Assembling and Bake
- Pour the sauce over the meatballs and pasta.
- Tear the mozzarella into pieces and place them on top.4 oz. buffalo mozzarella
- Cover the dish with baking paper.
- Bake for 20 minutes in the oven. Remove the baking paper and serve.
Notes
- Unbaked: Keep in the fridge for up to 1 day.
- Baked: Store in the fridge for up to 3 days.
- Freeze: Freeze up to 3 months.
- Reheat: Bake at 350 °F (180 °C) for 20 minutes, covered with aluminum foil or baking paper.
Nutrition
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