Back-Pocket Baked Meatballs and Pasta
User Reviews
4.7
44 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
548 kcal
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Course
Main Course
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Cuisine
Italian
Back-Pocket Baked Meatballs and Pasta
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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
For the meatballs
- 12 oz. ground beef
- 1/3 cup breadcrumbs Italian style
- 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. parsley dried
- 1 tsp. salt
- 1/2 tsp. oregano
For the pasta bake
- 12 oz. rigatoni pasta uncooked (about 4 cups dry pasta
- 28 oz. marinara sauce store-bought (We love Rao's
- 8 oz. mozzarella cheese fresh, torn or cut into small cubes
- 2 cups water
- salt to taste
- black pepper to taste
- basil fresh, for garnish
- Parmigiano Reggiano cheese fresh, for garnish
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
44 reviews
Excellent
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