Cheesy Meatball Pasta Bake

 Ingredients

• 500g ground beef
• 250g pasta (penne or rigatoni)
• 2 cups marinara sauce
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley

 Instructions

1. Make the Meatballs

• Mix ground beef, egg, breadcrumbs, garlic, onion powder, Italian seasoning, paprika, salt, and pepper.
• Shape into medium-sized meatballs.
• Brown in a skillet for 6–8 minutes (they don’t need to be fully cooked).

2. Cook the Pasta

• Boil pasta until just al dente.
• Drain and set aside.

3. Prepare the Sauce

• In a saucepan, combine marinara sauce and heavy cream.
• Simmer for 3–4 minutes.

4. Assemble

• Spread a little sauce in a baking dish.
• Add cooked pasta.
• Place meatballs on top.
• Pour remaining sauce over everything.
• Sprinkle mozzarella and Parmesan evenly.

5. Bake

• Bake at 375°F (190°C) for 20–25 minutes.
• Broil for 2–3 minutes until the cheese is golden and bubbly.

6. Serve

• Garnish with fresh parsley.
• Serve hot with garlic bread or a fresh salad.

 Nutrition Information (Approx. Per Serving – 6 servings)

• Calories: 610 kcal
• Protein: 34g
• Carbohydrates: 32g
• Fat: 39g
• Fiber: 3g
• Sugar: 5g
• Sodium: 780mg

 Q&A

Q: Can I make it ahead of time?
A: Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: Can I freeze it?
A: Yes. Freeze before or after baking for up to 3 months.

Q: What pasta works best?
A: Penne, rigatoni, ziti, or fusilli hold the sauce well.

Q: Can I use chicken instead of beef?
A: Absolutely. Ground chicken or turkey works great.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days.