Cheesy Meatball Pasta Bake Recipe | Bold & Flavorful Classic

I love how the tomato sauce gets rich and smooth, while the veggies give it warmth without being heavy.

It’s exactly the kind of meal I want when the weather cools down, or when everyone’s asking “what’s for dinner?” And the best part? It’s surprisingly doable, even on a weeknight—perfect if you also enjoy a hearty cheesy chicken rigatoni recipe for cozy evenings.

Ingredients Section

Here are all the ingredients you’ll need — with measurements, pro tips, and why each one matters.

For the Meatballs

450 g extra-lean ground beef — lean beef makes the meatballs healthier, though it can dry out if not balanced with moisture.
2 cloves garlic, crushed — adds aroma and depth; garlic never disappoints.
2 tablespoons of fresh parsley, finely chopped — parsley gives fresh flavor and color.
½ teaspoon onion powder (granules) — for onion flavor without needing fresh onion in the meatball mix.
Pinch of chilli flakes — a little heat to boost the flavor, optional but great.
30 g breadcrumbs — helps bind and keeps meatballs from being too dense.
1 medium egg — again for binding, gives the meatballs structure.
¾ teaspoon salt — enhances all other flavors.
Pinch of black pepper — mild bite, balances the sweetness in the sauce.

For the Pasta Bake / Sauce & Finish

Olive oil spray — for frying and baking with less fat.
1 onion, finely diced — onion forms a flavor base; diced small so it melts into the sauce.
2 stalks celery, finely diced — adds mild crunch and aromatic relapse.
1 carrot, finely diced — sweetness and texture, plus nutrients.
3 cloves garlic, crushed — more garlic to deepen sauce.
2 teaspoons Herbs de Provence (or Italian seasoning) — herbs round out tomato’s sharpness.
5 tablespoons tomato paste (purée) — concentrated tomato punch.
400 g plum tomatoes (San Marzano are best) — rich, sweet tomatoes make sauce smoother.
½ cup (120 g) passata — smooth tomato sauce for consistency.
1 cup (240 ml) chicken stock — adds moisture and depth without heaviness.
2 teaspoons maple syrup (or granulated sweetener if you prefer) — cuts the acidity from the tomatoes.
250 g uncooked fusilli pasta (or any shape you prefer) — fusilli catches sauce well; any pasta works though.
60 g mozzarella, freshly grated or torn pieces — melts beautifully; fresh gives the best texture.
60 g cheddar, freshly grated — sharpness and color contrast.
Salt and pepper — to season to taste.

Note: Serves 4.

Variations

If you’re looking for tweaks, here are some alternatives and add-ons to make this bake your own.

Dairy-Free: Use dairy-free “mozzarella” and cheddar style shreds. Ensure stock is dairy-free.
Lower Carb: Swap regular pasta for whole wheat, chickpea, or lentil pasta; or reduce the pasta and add more veggies.
Vegetarian: Replace meatballs with plant-based meatballs or make “meatballs” from beans or lentils.
Extra Flavor Add-Ins: Stir in fresh basil or oregano, a dash of smoked paprika, some red pepper flakes, or even olives for briny notes.
Sweeter Sauce: If you like sweetness without maple syrup, try a pinch of brown sugar or a spoon of honey.
You can also enjoy similar baked pasta ideas by browsing more pasta recipes that fit every craving.

Cooking Time

Here’s how long this recipe will take from start to finish:

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes

Equipment you need

Here’s what I used (and why):

Oven-proof baking dish — to bake the assembled pasta and melt the cheese.
Large pot — to cook the pasta until al dente.
Frying pan / skillet — for sautéing the vegetables and building the sauce.
Baking tray lined with parchment — for baking the meatballs before they go into the sauce.
Wooden spoon — for breaking up tomatoes and stirring sauce gently.

How to Make Cheesy Meatball Pasta Bake

Making the meatballs

First I mix together the extra-lean beef, garlic, parsley, onion powder, chilli flakes, breadcrumbs, egg, salt and pepper in a large bowl until just combined. I shape the mix into about 16 meatballs, using lightly oiled hands so it doesn’t stick.

Then I bake them at 200 °C (180 °C fan-assisted) for 10 minutes until they’re nicely browned but not cooked through.

Preparing the sauce

While the meatballs bake, I spray olive oil in a pan and fry diced onion, carrot, celery, and garlic for around 6-8 minutes until softened. Then stir in herbs, tomato purée, plum tomatoes (breaking them up), passata, maple syrup, and chicken stock.

Drop in the partially cooked meatballs, reduce heat, cover, and let it simmer for about 10-12 minutes until sauce is rich.

Assembling and baking

I preheat the oven to 200 °C (180 °C fan or 400 °F, gas mark 6). In the meantime I cook fusilli in salted boiling water until just al dente, then drain.

I combine pasta, meatballs and sauce in a large baking dish, mix well so pasta is coated. Finally, I scatter over the mozzarella and cheddar, then bake for 25-30 minutes until the cheese is melted, bubbly and golden.

Garnishing and serving

Once it comes out of the oven, I like to let it sit for a few minutes so it sets slightly which helps in slicing or scooping. I optionally sprinkle finely chopped parsley and a grind of black pepper to finish.

Additional Tips for Making this Recipe Better

Here are things I’ve learned that make a difference when I cook this:

I always taste the sauce before adding meatballs and adjust seasoning; sometimes even a bit more salt or herbs lifts it.
I find chilling the meatball mix briefly (10-15 minutes) helps them hold shape better when baking.
To avoid a soggy top, I let cheese bake until just golden; if it browns too fast, cover loosely with foil for the last few minutes.
I sometimes add a bit of grated Parmesan into the cheese mix for extra depth.
Using fresh grated cheese always melts smoother than pre-shredded cheese, which has anti-caking agents that can affect texture.

How to Serve Cheesy Meatball Pasta Bake

I love serving this dish in a way that’s both comforting and pleasing to the eyes. A few serving ideas:

Spoon into deep, wide dishes so the cheesy top is visible.
Garnish with fresh parsley, basil, or even microgreens for green contrast.
Serve alongside a crisp green salad tossed in a tangy vinaigrette to cut through brightness.
Add garlic bread or a simple crusty roll on the side for dipping into the sauce—especially good if you love creamy, indulgent Italian mac and cheese styles.

Nutritional Information

Here are the rough nutrition facts per serving:

Calories: ~520 kcal
Protein: ~27 g
Carbohydrates: ~54 g
Fat: ~22 g

Make Ahead and Storage

Make Ahead
You can prepare the sauce and meatballs up to a day in advance and assemble just before baking. It helps because flavors deepen when the sauce has had time to rest. Reheat the sauce gently before adding pasta and cheese then bake as usual.

Freezing
This pasta bake freezes well. Assemble fully, cover the dish tightly, and freeze. When ready to eat, bake from frozen at 180 °C fan (200 °C regular) for longer – you may need 40-50 minutes, covering with foil halfway if the top browns too fast.

Reheating
If you have leftovers in the fridge (keeps for 2-3 days), bake in the oven at around 180 °C until warmed through, or reheat individual portions in the microwave. Add a splash of water or stock to sauce if it’s thickened too much.

Why You’ll Love This Recipe

Here are some reasons this pasta bake wins big for me (and I think it will for you too):

The recipe is comfort food made manageable — meatballs and cheese but with lean beef and plenty of veggies.
It’s versatile — you can change the meat, use different pastas, adjust seasoning to your taste.
Great for feeding a crowd or meal prepping — makes four solid servings, leftovers work well.
Flavor-packed — the maple syrup balances acidity, the herbs and garlic build aroma, cheeses give gooey satisfaction.
You get great texture contrasts — browned meatballs, melty cheese, soft pasta, tender veggies.

Ash Tyrrell