Meatball Pasta Bake
Easy Meatball Pasta Bake with tagliatelle, ground beef, tomato sauce, and mozzarella. Ready in 30 minutes. Perfect for busy weekdays.
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I use a different kind of meat?
Yes, minced chicken, lamb, or a mix of beef and pork works well too.
2. Can I add vegetables?
Of course. Try adding spinach, carrots, or celery to the tomato sauce.
3. Storage
- 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
Calories: 980kcal | Carbohydrates: 98g | Protein: 48g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 290mg | Sodium: 1218mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1379IU | Vitamin C: 11mg | Iron: 8mg
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