Easy Meatball Pasta Bake
A comforting and cheesy baked pasta dish featuring tender shell pasta, savory meatballs, and a rich tomato sauce, all topped with melted mozzarella and Parmesan cheeses
Ingredients
- 2 Tbsp olive oil
- 1 ¼ cups yellow onion finely chopped
- 3 cloves garlic finely minced
- ⅔ cup white cooking wine
- 1 28-oz. can crushed tomatoes
- 1 ½ tsp Italian seasoning
- ½ tsp red pepper flakes
- 1 18-oz. bag frozen bite-size meatballs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 8-10 fresh basil leaves julienned or roughly chopped, divided
- 16 oz box medium shell pasta
- 8 oz ball fresh mozzarella sliced and then torn in half
Instructions
- Preheat Oven & Cook Pasta: Preheat your oven to 375°F (190°C). Cook the shell pasta according to package directions, then drain and set aside.
- Prepare Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
- Deglaze & Simmer: Pour in the white cooking wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet. Add the crushed tomatoes, Italian seasoning, and red pepper flakes. Stir to combine, then simmer for 5-7 minutes.
- Add Meatballs & Cream: Stir in the frozen meatballs and heavy cream, then simmer for an additional 8-10 minutes, or until the meatballs are heated through.
- Assemble the Bake: In a large baking dish, combine the cooked pasta and meatball sauce. Stir in the grated Parmesan cheese and half of the fresh basil.
- Top with Mozzarella: Tear the mozzarella into halves and scatter over the top of the pasta.
- Bake: Place the baking dish in the oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
- Garnish & Serve: Remove from the oven and sprinkle the remaining fresh basil over the top. Serve hot and enjoy!
Notes
- Feel free to substitute the shell pasta with other short pasta shapes like penne or rigatoni.
- For added flavor, consider adding a pinch of red pepper flakes to the sauce.
- This dish pairs well with a side salad and garlic bread