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4.7 from 66 votes

Back-Pocket Baked Meatballs and Pasta

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. 
  2. 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.
  3. 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.
  4. In a 8x10 inch baking dish spread half of the uncooked rigatoni in an even layer.
  5. Arrange half of the uncooked meatballs and mozzarella chunks over the pasta.
  6. Spoon half of the marinara on top.
  7. 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).
  8. 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.
  9. Uncover and broil for a few minutes until tops are lightly browned and the bake is bubbly.
  10. 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

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

% 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.