Description
This Meatball Pasta Bake is a comforting and hearty casserole combining al dente shellbow pasta, savory meatballs, rich red sauce, and layers of creamy cheeses. Baked to bubbly perfection, this dish is perfect for family dinners and feeds six people generously.
Ingredients
Scale
Shellbow Pasta
- 16 ounces shellbow pasta
Red Sauce
- 24 ounces red pasta sauce
Meatballs
- 24 ounces cooked meatballs
- 1 red bell pepper, diced
Cheeses
- 10 to 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, meaning the pasta should be tender but still have a slight bite to it. Drain and set aside.
- Layering: Preheat your oven to 350°F (175°C). Spread one quarter of the red sauce evenly along the bottom of a casserole dish. Arrange the meatballs evenly over the sauce, sprinkle diced red bell pepper, and dot the dish with spoonfuls of ricotta cheese.
- Cheese Layer: Sprinkle half of the shredded mozzarella cheese and grated parmesan cheese evenly over the meatballs and ricotta layer.
- Add Noodles: Combine the cooked pasta with the remaining red sauce, then layer this mixture over the cheese-covered casserole base.
- Final Cheese Layer: Top the pasta with the remaining mozzarella and parmesan cheese, ensuring even coverage for a golden, bubbly crust.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the meatballs are thoroughly cooked and the cheese is melted and bubbly. Remove foil during the last 5-10 minutes if you prefer a more browned cheese topping.
Notes
- Use pre-cooked or store-bought meatballs to save time, or make your own homemade meatballs for extra flavor.
- Ensure pasta is only cooked al dente as it will continue cooking during the bake.
- Feel free to substitute red bell pepper with other vegetables like mushrooms or spinach for variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a crispier topping, remove the foil during the last 10 minutes of baking.
