Baked pasta with meatballs and mozzarella is one of those dishes that smell like a celebration and a family Sunday. Rich, rustic, and irresistibly tasty, it is the queen of convivial tables: a layer of al dente pasta, a flavorful sauce, tender meatballs, and melting layers of cheese that unite in a delicious hug. The recipe isn’t very quick, but it’s very simple, and you can even prepare the meatballs the day before. Try it yourself and bring to the table a classic that conquers everyone, from the first taste to the last bite!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 35 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 576.66 (Kcal)
- Carbohydrates 44.10 (g) of which sugars 0.79 (g)
- Proteins 29.52 (g)
- Fat 31.56 (g) of which saturated 14.57 (g)of which unsaturated 14.53 (g)
- Fibers 3.55 (g)
- Sodium 1,359.29 (mg)
Indicative values for a portion of 310 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz mixed ground meat
- 1 egg (medium)
- 2 oz white sandwich bread
- 1 tbsp grated Grana Padano
- Half clove garlic (to taste)
- parsley
- breadcrumbs
- extra virgin olive oil
- salt
- 11.3 oz pasta
- 9 oz mozzarella
- 16 oz tomato sauce
- basil
- grated Grana Padano
- extra virgin olive oil
- salt
- pepper
Tools
- Baking dish
- Bowl
- Pan
- Pot
- Colander
- Mixer
Preparation
Start by preparing the meatballs: chop the bread, garlic, and parsley in a blender. Put the mixture in a bowl, add the ground meat, egg, grana, and a pinch of salt. Mix until you get a soft but compact mixture (1).
Create small meatballs (about the size of a hazelnut) and roll them in breadcrumbs.
Heat a pan with a drizzle of oil and brown the meatballs for a few minutes (2).
Once ready, transfer them to a sheet of paper towel to remove excess oil.
Clean the pan, add another drizzle of oil and the tomato sauce. Season with salt and add some basil leaves. Cook for 5-6 minutes on low heat, then add the meatballs and let them absorb the flavors for another 2-3 minutes (3).
Cut the mozzarella into cubes and let it dry well from its liquid.
Boil the pasta in salted boiling water and drain it al dente. Mix it in the pan with the sauce.
Transfer the pasta with meatballs to a large enough baking dish. Add the mozzarella, a sprinkle of grana, a pinch of pepper, and a drizzle of oil (4).
Place the dish in a fan oven at 374°F and let it gratinate for about 20 minutes, until the mozzarella melts and a light crust forms.
The baked pasta with meatballs and mozzarella is ready to be served at the table… enjoy your meal!
Tips and Notes
For the meatballs, you can use mixed ground meat, or just beef, pork, or veal meat.
For the sauce, you can use tomato passata, chopped pulp, canned tomatoes, or fresh tomatoes (if in season).
Make sure to dry the mozzarella well before putting it on the pasta, otherwise it will release too much liquid.
FAQ (Frequently Asked Questions)
Can I prepare the dish in advance?
You can prepare the meatball sauce in advance and boil the pasta, then add the mozzarella and gratinate everything when needed.
