Cheesy Meatball Pasta Bake Recipe

Ash Tyrrell

Cheesy Meatball Pasta Bake Recipe

I recently made this cheesy meatball pasta bake and wow — it hit all the right spots. From the moment the meatballs brown in the oven to when the cheese melts golden on top, it feels like comfort food at its best. I love how the tomato sauce gets rich and smooth, while the veggies give it warmth without being heavy.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
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.
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.

Notes

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.