Description
A hearty and comforting Meatball Pasta Bake combining tender shellbow pasta, flavorful meatballs, vibrant red bell pepper, creamy ricotta, and melted mozzarella and parmesan cheeses, all baked to bubbly perfection. This dish is perfect for a family dinner or meal prep, delivering rich Italian-inspired flavors in an easy-to-make casserole.
Ingredients
Scale
Shellbow Pasta
- 16 ounces shellbow pasta
Meatballs & Sauce
- 24 ounces meatballs
- 24 ounces red sauce
- 1 red bell pepper, diced
Cheeses
- 10–12 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese, plus extra for garnish
Instructions
- Boil Noodles: Cook the shellbow pasta in boiling water until al dente, ensuring the pasta is slightly firm and not fully soft. Drain and set aside.
- Prepare Layering Base: In a casserole dish, spread one quarter of the red sauce evenly across the bottom to prevent sticking and add initial flavor.
- Arrange Meatballs and Veggies: Place the meatballs evenly over the sauce. Add diced red bell pepper and dollop ricotta cheese evenly across the meatballs and peppers.
- Cheese Layer: Sprinkle half of the shredded mozzarella cheese and half of the grated parmesan cheese over the meatballs, peppers, and ricotta.
- Add Noodles: Toss the cooked shellbow pasta with the remaining red sauce until well combined. Spread this saucy pasta layer evenly over the cheese layer in the casserole dish.
- Final Cheese Layer: Top the pasta layer with the remaining mozzarella cheese and parmesan cheese evenly to ensure a golden, bubbly crust when baked.
- Bake: Cover the casserole dish with foil to retain moisture. Bake at 350°F (175°C) for 35 to 40 minutes, or until the meatballs are fully cooked through and the cheese is melted and bubbly. Remove foil in the last 5 minutes if a browned top is desired. Let rest briefly before serving.
Notes
- For best results, use freshly grated parmesan and fresh mozzarella for a richer flavor and better melt.
- Ensure pasta is cooked al dente, as it will continue to cook in the oven and avoid becoming mushy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- You can substitute meatballs with vegetarian or vegan alternatives if desired.
- Adding herbs like basil or oregano to the sauce can enhance the flavor profile.
- Use foil to prevent the cheese from burning while baking and remove it near the end if you want a crispy cheese top.
