Description
Comfort meets culinary delight in this cheesy meatball pasta bake, where hearty Italian-inspired flavors meld perfectly with creamy melted cheese. Rich marinara sauce and golden-brown meatballs nestled among tender pasta promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein and Meat:
- 12 meatballs
Pasta and Base:
- 250 grams (9 ounces) uncooked fusilli pasta
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 1 carrot, finely diced
- 3 cloves garlic, crushed
Sauces and Seasonings:
- 5 tablespoons tomato paste
- 400 grams plum tomatoes
- 120 milliliters (1/2 cup) passata
- 240 milliliters (1 cup) chicken stock
- 2 teaspoons herbs de provence
- 2 teaspoons maple syrup
- 60 grams (2 ounces) mozzarella, freshly grated
- 60 grams (2 ounces) cheddar, freshly grated
- Salt to taste
- Pepper to taste
Additional:
- Olive oil spray
Instructions
- Heat oven to 200C (180C fan), 400F, or Gas Mark 6 for initial meatball preparation.
- Mix all meatball ingredients thoroughly in a mixing bowl, ensuring even distribution of components.
- Lightly oil hands and craft 16 uniform meatballs, maintaining consistent size for even cooking.
- Arrange meatballs on parchment-lined baking tray and roast for 10 minutes until partially cooked.
- In a skillet, sauté diced onion, garlic, celery, and carrot with olive oil spray for 6-8 minutes until vegetables soften and become translucent.
- Introduce Herbes de Provence, stirring in tomato puree until ingredients meld together smoothly.
- Crush plum tomatoes directly into the pan, incorporating passata, maple syrup, and chicken stock. Bring mixture to a rolling boil, then reduce heat to gentle simmer.
- Nestle pre-roasted meatballs into sauce, allowing them to simmer for 10-12 minutes and absorb flavors.
- Meanwhile, cook pasta in salted water until perfectly al dente, then drain thoroughly.
- Transfer pasta into a large baking dish, covering with meatball sauce mixture.
- Generously sprinkle mozzarella and cheddar across the top, creating a complete cheese coverage.
- Bake for 25-30 minutes until cheese transforms into a golden, bubbling crust.
Notes
- Use lean ground meat like turkey or chicken for a healthier version of the meatballs, reducing overall fat content while maintaining protein.
- Swap regular pasta with whole wheat or gluten-free options to accommodate different dietary needs and increase nutritional value.
- Add extra vegetables like spinach or zucchini to the sauce for increased nutrients and hidden veggie boost for picky eaters.
- Consider reducing cheese quantity or using low-fat cheese alternatives for those watching calorie intake or managing cholesterol levels.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 253 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 15 mg