Description
This Meatball Pasta Bake combines tender meatballs, shell pasta, and a rich red sauce layered with creamy ricotta, mozzarella, and parmesan cheeses, baked to bubbly perfection for a comforting and hearty family meal.
Ingredients
Scale
Shellbow Pasta
- 16 ounces shellbow pasta
Red Sauce
- 24 ounces red sauce
Meatballs
- 24 ounces meatballs
Cheeses
- 10–12 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated (plus extra for garnish)
Vegetables
- 1 red bell pepper, diced
Instructions
- Boil Noodles: Cook the shellbow pasta in boiling water until al dente, meaning it should be parboiled and not completely soft. Drain and set aside.
- Layering: Spread 1/4 of the red sauce evenly on the bottom of a casserole dish. Arrange the meatballs evenly over the sauce, then add the diced red bell peppers. Dollop the ricotta cheese evenly on top of this layer.
- Cheese Layer: Sprinkle half of the shredded mozzarella and grated parmesan cheese evenly over the assembled layers in the casserole.
- Add Noodles: Mix the cooked pasta with the remaining red sauce thoroughly, then layer this pasta mixture over the existing casserole layers.
- Final Cheese Layer: Top the casserole with the remaining mozzarella and parmesan cheeses evenly.
- Bake: Cover the casserole dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the meatballs are fully cooked through and the cheese is melted and bubbly. Remove foil towards the end if you prefer a browned cheese topping.
Notes
- Parboiling the pasta ensures it finishes cooking in the oven without becoming mushy.
- You can substitute meatballs with plant-based alternatives for a vegetarian version, but this will alter the diet classification.
- For extra flavor, garnish with fresh basil or parsley before serving.
- Allow the dish to rest for 5-10 minutes after baking to set before serving.
- Using pre-cooked meatballs speeds up the assembly process substantially.
