One Pot Sausage Meatball Pasta
User Reviews
5
One Pot Sausage Meatball Pasta
Description
The recipe starts with Italian sausage shaped into meatballs, browned in olive oil for flavor and texture. Aromatics like onion and garlic cook in the same pot, building the base for the marinara and beef broth mixture. The rigatoni is added uncooked and simmers in the sauce, absorbing flavorful liquids while cooking to al dente. Returned meatballs nestle into the pasta, ensuring every bite has meat and sauce. Topping the assembled dish with dollops of ricotta and shredded mozzarella before baking results in melty, creamy cheese that contrasts the hearty pasta and savory sausage.
Serve this baked one-pot pasta dish directly from the oven, garnished with chopped fresh parsley for brightness. It works well as a filling main course for weeknight dinners or casual gatherings.
Variations like using turkey sausage or different cheeses such as provolone or smoked mozzarella offer customization. Leftovers refrigerate well for several days and can be reheated thoroughly before serving.
Ingredients
- 1 pound Italian sausage casings removed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 24 ounce marinara sauce 1 jar
- 3 cups beef broth low sodium
- 1 teaspoon Italian seasoning
- 1 pound rigatoni pasta
- salt to taste
- black pepper to taste
- 1 cup ricotta cheese
- 2 cups mozzarella cheese shredded
- parsley chopped, for garnish, fresh
Instructions
- Preheat the oven to 375°F (190°C).
- Break the sausage links (casing removed) into 1 inch pieces and roll each one into balls. Set aside.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook until they are browned on all sides, about 8-10 minutes. Remove the meatballs and set them aside.
- In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the marinara sauce beef broth. Stir in the dried Italian seasoning.
- Bring the sauce to a simmer and then add the rigatoni pasta, ensuring it is submerged in the liquid. Season with salt and pepper. Return the meatballs to the pot, nestling them into the pasta. Cover with a lid and let it simmer until the pasta is al dente, about 20-25 minutes.
- Dollop ricotta cheese over the pasta and sprinkle shredded mozzarella cheese evenly on top. Place the pot into the oven and bake uncovered until the cheese is melted and bubbly, about 10 minutes.
- Garnish with fresh parsley before serving. Serve hot directly from the pot.
Notes
- Use turkey sausage as a leaner alternative or spicy Italian sausage if you prefer additional heat in the dish.
- Try different cheeses for topping, like provolone or smoked mozzarella, for varied flavors and textures.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat thoroughly before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 757 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 757kcal | 38% |
| Carbohydrates | 67g | 22% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 105mg | 35% |
| Sodium | 1439mg | 60% |
| Potassium | 960mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 324mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
