Back-Pocket Baked Meatballs and Pasta

Name: Back-Pocket Baked Meatballs and Pasta
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 people
Ingredients: 12 oz. ground beef; 1/3 cup Italian breadcrumbs; 2 Tbsp. white onion, finely chopped; 1 large egg; 1 Tbsp. ketchup; 1 Tbsp. Dijon mustard; 2 cloves garlic, minced; 1 tsp. Worcestershire sauce; 1 tsp. dried parsley; 1 tsp. salt; 1/2 tsp. oregano; 12 oz. rigatoni, uncooked (about 4 cups dry pasta); 28 oz. store-bought marinara sauce (We love Rao's); 8 oz. fresh mozzarella cheese, torn or cut into small cubes; 2 cups water; salt and black pepper to taste; fresh basil and Parmigiano reggiano for garnish

User Reviews

4.7

66 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings
6 people
Calories
548 kcal
Course
Main Course
Cuisine
Italian

Back-Pocket Baked Meatballs and Pasta

Ulric Williams

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This Back-Pocket Baked Meatballs and Pasta dish is comforting, easy to assemble and is a great go-to pasta dinner everyone will actually love. The homemade meatballs are made in just one bowl and you don't even have to boil the pasta for this one!

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Ingredients

Servings

For the meatballs

12 oz. ground beef
1/3 cup Italian breadcrumbs
2 Tbsp. white onion, finely chopped
1 large egg
1 Tbsp. ketchup
1 Tbsp. Dijon mustard
2 cloves garlic, minced
1 tsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. oregano

For the pasta bake

12 oz. rigatoni, uncooked (about 4 cups dry pasta)
28 oz. store-bought marinara sauce (We love Rao's)
8 oz. fresh mozzarella cheese, torn or cut into small cubes
2 cups water
salt and black pepper to taste
fresh basil and Parmigiano reggiano for garnish

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Instructions

Preheat oven to 400°F.
Make the meatballs. In a large bowl, gently mix together all of the ingredients for the meatballs. Work the meat just until combined either with clean hands or a spoon.
Form into small meatballs: Line a rimmed baking sheet with parchment paper. Using a cookie scoop, scoop out some of the meat mixture and roll into a ball ~2 Tbsp. each. Continue shaping until all meat is used and place on the prepared baking sheet, not touching. You will have about ~20 meatballs.
In a 8x10 inch baking dish spread half of the uncooked rigatoni in an even layer.
Arrange half of the uncooked meatballs and mozzarella chunks over the pasta.
Spoon half of the marinara on top.
Repeat layers with the remaining pasta, meatballs, mozzarella, marinara sauce. Season the top with a generous pinch of salt and pepper. (Be sure to cover all the noodles with sauce to prevent them from burning or becoming dry).
Add 2 cups water to the dish, cover with foil and bake until pasta is tender and the meatballs have reached an internal temperature of 165°F. ~1 hour.
Uncover and broil for a few minutes until tops are lightly browned and the bake is bubbly.
Cool for 10 minutes. Serve warm and garnish with fresh basil and grated parmesan cheese. Serve with more marinara sauce if desired.

Notes

Add extra sauce! One of the main problems with pasta bakes is the dryness since the pasta soaks up a lot of that yummy red sauce. When serving, add more warmed marinara on top. Be generous!
Use ground turkey instead of ground beef for the meatballs. I use 12 oz. because I felt the full pound (16 oz.) was just too much meatball to pasta ratio. If you don't mind extra meatballs, use the full pound of ground meat!
I haven't tested this recipe with a different noodle shape but I bet it would work well! Perhaps a ziti or penne noodle would bake up similarly to rigatoni.
Feel free to add more flavor when assembling the ingredients in the bake. I find just a little salt and black pepper go a long way but you could add Italian seasoning, oregano, onion powder, dried basil, parsley, chili flakes, etc.
Recipe inspired by Food and Wine.

Nutrition Information

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Serving 1serving Calories 548kcal (27%) Carbohydrates 57g (19%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 101mg (34%) Potassium 827mg (24%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 924IU (18%) Vitamin C 11mg (12%) Calcium 268mg (27%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 548 kcal

% Daily Value*

Serving	1serving
Calories	548kcal	27%
Carbohydrates	57g	19%
Protein	30g	60%
Fat	22g	34%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	101mg	34%
Potassium	827mg	18%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	924IU	18%
Vitamin C	11mg	12%
Calcium	268mg	27%
Iron	4mg	22%