Description
This Meatball Pasta Bake is a comforting, family-friendly casserole combining tender shellbow pasta, savory meatballs, rich ricotta, and a melty blend of mozzarella and parmesan cheeses baked together in a flavorful red sauce. Ideal for an easy weeknight dinner, this dish offers a hearty, cheesy meal that’s sure to please all ages.
Ingredients
Scale
Shellbow Pasta
- 16 ounces shellbow pasta
Red Sauce
- 24 ounces red pasta sauce
Meatballs
- 24 ounces meatballs
Cheeses
- 10–12 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese, plus extra for garnish
Vegetables
- 1 red bell pepper, diced
Instructions
- Boil Noodles: Cook the shellbow pasta in boiling water until al dente; the pasta should be slightly firm to the bite and not fully soft. Drain and set aside.
- Layering: Preheat your oven to 350°F (175°C). Spread one-quarter of the red sauce evenly on the bottom of a casserole dish. Arrange the meatballs evenly over the sauce, then scatter the diced red bell peppers on top. Dollop the ricotta cheese evenly across the meatballs and peppers.
- Cheese Layer: Sprinkle half of the shredded mozzarella and half of the grated parmesan cheese evenly over the ricotta and meatball layer.
- Add Noodles: Mix the cooked, drained pasta with the remaining three-quarters of the red sauce until well coated. Spread this sauced pasta mixture evenly over the cheese and meatball layer in the casserole dish.
- Final Cheese Layer: Top the layered pasta with the remaining mozzarella and parmesan cheeses, spreading them evenly to cover the surface.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the meatballs are cooked through and the cheese is melted, bubbly, and lightly golden. Remove foil in the last 5-10 minutes if you prefer a more browned cheese topping.
Notes
- To ensure meatballs are fully cooked, use pre-cooked or frozen meatballs or cook fresh meatballs thoroughly before assembling.
- You can substitute red bell pepper with green or yellow peppers for a different flavor profile.
- For a spicier option, add red pepper flakes or use a spicy marinara sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use gluten-free pasta to make this dish gluten-free if required.
