Italian Meatball and Mozzarella Pasta Bake

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 12 ounces pasta (penne or ziti)
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese for topping
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Form into 1-inch balls.
3. 3 Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, then transfer to a greased baking dish.
4. 4 Cook pasta according to package instructions, then drain.
5. 5 Spread marinara sauce over the meatballs.
6. 6 Mix cooked pasta with half of the mozzarella cheese, then layer over the sauce.
7. 7 Top with remaining mozzarella and grated Parmesan.
8. 8 Bake for 30-35 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large mixing bowl
• Skillet
• Baking dish
• Oven

Variations

• Add sautéed spinach for a veggie boost.
• Substitute ground turkey for a leaner option.

Substitutions

• If you're out of breadcrumbs, use crushed crackers.
• Use Italian seasoning if oregano is not available.

Pairings

• Steamed broccoli
• Caesar salad
• Italian sausage

Nutrition

Tips

• For a richer flavor, use a homemade marinara sauce.
• Make ahead and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a hearty meal.

FAQ