This bubbly cheesy Italian Meatball Pasta Bake With Tomato Sauce is made with tender beef meatballs, rigatoni, and mozzarella, and ready in 60 minutes. Pulling the baking dish from the oven reveals a golden crust of melted cheese stretching over saucy pasta and juicy meatballs. I love making this on a chilly weekend evening when everyone needs a hearty meal.

Why This Classic Works

I used to bake pasta without parboiling it first, which left the center noodles hard and dry. Now, I boil the pasta just shy of al dente so it finishes cooking perfectly in the rich tomato sauce.

The meatballs also need careful handling so they stay tender under that blanket of mozzarella. I learned that browning them lightly before baking locks in the juices and keeps the texture soft.

Italian Meatball Pasta Bake With Tomato Sauce Ingredients

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/4 cup grated parmesan cheese
1 lb dried rigatoni pasta
24 oz crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
2 cups shredded mozzarella cheese

How To Make Italian Meatball Pasta Bake With Tomato Sauce

Make the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, and parmesan.
Form and brown the meatballs: Shape the mixture into golf-ball-sized portions. Heat olive oil in a pan over medium heat and brown the meatballs on all sides for 5 minutes.
Simmer the sauce: Add the minced garlic, crushed tomatoes, and dried oregano to the pan with the meatballs. Let it simmer gently for 15 minutes.
Boil the pasta: Cook the rigatoni in a large pot of salted boiling water until 2 minutes shy of al dente, then drain.
Assemble the bake: Toss the partially cooked pasta with the meatball and tomato sauce mixture. Transfer to a 9×13 inch baking dish.
Top and bake: Sprinkle the shredded mozzarella evenly over the top. Bake at 375°F (190°C) for 20 minutes until the cheese is bubbling and golden.

Recipe Tips

Do not overmix the meat: Mixing the beef too much will result in tough, dense meatballs.
Undercook the pasta: Boiling the noodles until soft will cause them to turn mushy in the oven.
Let it rest: Waiting 10 minutes before serving allows the sauce to thicken slightly and prevents watery servings.

What To Serve With Italian Meatball Pasta Bake

A crisp green salad dressed with a sharp vinaigrette cuts through the richness of the cheese and beef. You should also serve warm garlic bread to mop up any extra tomato sauce left on the plate.

How To Store

Store any leftover pasta bake in an airtight container in the fridge for up to 4 days. You can also freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating in the microwave or oven.

FAQs

Can I use store-bought meatballs?

Yes, you can use frozen or pre-made fresh meatballs to save time. Just simmer them in the sauce until heated through before assembling.

What is the best pasta shape to use?

Tubular shapes like rigatoni, penne, or ziti work best because they hold onto the thick tomato sauce.

Can I make this ahead of time?

You can assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours before baking.

Why is my pasta bake dry?

This usually happens if there is not enough sauce or if the dish was baked uncovered for too long.

Nutrition

Calories: 520 kcal
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 850mg
Total Carbohydrate: 52g
Protein: 28g

Try More Recipes:

Italian Meatball Pasta Bake With Tomato Sauce

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Italian Meatball Pasta Bake With Tomato Sauce features bubbly cheesy textures with tender beef meatballs, rigatoni, and mozzarella in 60 minutes. This hearty comforting dinner is ideal for feeding a hungry crowd on a busy weeknight.

Ingredients

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/4 cup grated parmesan cheese
1 lb dried rigatoni pasta
24 oz crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
2 cups shredded mozzarella cheese

Directions

1. Make the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, and parmesan.
2. Form and brown the meatballs: Shape the mixture into golf-ball-sized portions. Heat olive oil in a pan over medium heat and brown the meatballs on all sides for 5 minutes.
3. Simmer the sauce: Add the minced garlic, crushed tomatoes, and dried oregano to the pan with the meatballs. Let it simmer gently for 15 minutes.
4. Boil the pasta: Cook the rigatoni in a large pot of salted boiling water until 2 minutes shy of al dente, then drain.
5. Assemble the bake: Toss the partially cooked pasta with the meatball and tomato sauce mixture. Transfer to a 9×13 inch baking dish.
6. Top and bake: Sprinkle the shredded mozzarella evenly over the top. Bake at 375°F (190°C) for 20 minutes until the cheese is bubbling and golden.