Meatball Pasta

There’s something magical about a bubbling pot of Meatball Pasta that just makes everyone gather around the table. This recipe is my go-to when I need a cozy, crowd-pleasing meal that comes together with minimal fuss.

That rich marinara broth soaking into every nook of the rigatoni, those juicy sausage meatballs, and that golden blanket of melted cheese, it’s pure comfort in every bite. What I love most is how it all cooks in one pot (hello, easy cleanup!).

My kids beg for this dish, and honestly? The way the flavors meld together, it might just become your family’s new favorite weeknight dinner too.

Ingredients for Meatball Pasta

Gathering the right ingredients makes all the difference in this recipe. Trust me, I’ve learned the hard way that using quality components turns good Meatball Pasta into great Meatball Pasta. Here’s exactly what you’ll need:

• For the meatballs:
  • 1 pound Italian sausage (casings removed), I prefer mild for family meals, but hot works if you like spice
• For the sauce base:
  • 1 tablespoon olive oil (the good stuff!)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (or 1 tablespoon from the jar when I’m in a hurry)
  • 1 jar (24 ounces) marinara sauce, my secret? Rao’s Homemade or your favorite chunky variety
  • 3 cups low-sodium beef broth (vegetable broth works too)
  • 1 teaspoon Italian seasoning (or ½ tsp each dried basil and oregano)
• The pasta:
  • 1 pound rigatoni pasta (or penne if that’s what’s in your pantry)
  • Salt and black pepper to taste (I use about ½ tsp salt)
• Cheese toppings:
  • 1 cup ricotta cheese (full-fat for creaminess)
  • 2 cups shredded mozzarella cheese (the pre-shredded stuff works fine here)
  • Fresh chopped parsley for garnish (about 2 tablespoons, looks pretty and adds freshness!)

How to Make Meatball Pasta

Okay, let’s get cooking! This might look like a few steps, but I promise it’s easier than you think. The first time I made this, I was amazed at how everything comes together so perfectly.

Just follow along, your kitchen will smell incredible, and you’ll have a showstopper meal in no time.

Preparing the Meatballs

First things first: Preheat your oven to 375°F. Now, let’s tackle those meatballs! Take your sausage out of the casings (just squeeze it right out, no fancy tools needed) and roll it into little 1-inch balls. You’ll get about 20-24, depending on how big you make them.

Pro tip: wet your hands slightly to keep the sausage from sticking!

Heat your olive oil in a large oven-safe pot (I use my trusty Dutch oven) over medium heat. Add the meatballs in a single layer, don’t crowd them! Let them brown for about 2-3 minutes per side until they get that gorgeous golden color.

Here’s the key: they don’t need to be cooked through yet, just nicely seared. Transfer them to a plate and try not to snack on them (I always fail this test).

Cooking the Sauce and Pasta

In that same pot (all those browned bits = flavor gold!), add your chopped onion. Sauté for about 3 minutes until they start to soften. You’ll know they’re ready when your kitchen smells amazing. Toss in the garlic and stir for just 30 seconds; any longer and it might burn!

Now pour in the marinara sauce, beef broth, and Italian seasoning. Give it a good stir and let it come to a gentle simmer. This is when I add the rigatoni, making sure all those little tubes are submerged in the saucy goodness. Season lightly with salt and pepper (remember, the cheeses will add salt later).

Carefully nestle those beautiful browned meatballs back into the pot, tucking them in among the pasta. Cover and let it simmer for 20-25 minutes, stirring occasionally. You’ll see the pasta plump up and the sauce thicken; that’s when you know it’s working its magic!

Baking the Meatball Pasta

Once your pasta is al dente (give it a taste test at 20 minutes), it’s cheese time! Remove the lid and spoon dollops of ricotta over the top. I like to do little clouds of it all around. Then comes the mozzarella, sprinkle it evenly so every bite gets cheesy goodness.

Pop the whole pot into your preheated oven (no lid now!) and bake for about 10 minutes. You’re waiting for that perfect moment when the cheese is melted, bubbly, and just starting to get golden in spots. I usually hover by the oven window watching the magic happen!

Let it rest for 5 minutes after bakin. I know it’s hard to wait, but this helps everything set up nicely. Finish with a sprinkle of fresh parsley for that pop of color and freshness. Then dig in, this baked Meatball Pasta is ready to steal the show at your table!

Tips for Perfect Meatball Pasta

After making this one-pot wonder countless times (and learning from a few kitchen mishaps), I’ve gathered my best tips to ensure your Meatball Pasta turns out amazing every time. These little tricks make all the difference!

• The pasta timing is key: Check your rigatoni at the 20-minute mark. You want it al dente since it’ll continue cooking in the oven. Mushy pasta is the only way to mess this up!
• Broth temperature matters: Use room temp or slightly warmed broth when adding it to the pot. Cold liquid drops the temperature and slows cooking time.
• Make it your own: Swap in spicy sausage for heat lovers, or mix half sausage/half ground beef for variety. No ricotta? Cottage cheese blended smooth works in a pinch.
• Stop the sticking: Give the pot a good stir every 7-8 minutes while simmering. Those pasta tubes love to cling to the bottom otherwise!
• Cheese pro tip: For extra browning, switch your oven to broil for the last 2 minutes. Just watch it like a hawk to prevent burning!

Remember, this forgiving recipe adapts to your taste. Once you’ve mastered the basics, have fun experimenting with your own twists!

Meatball Pasta Variations

One of my favorite things about this recipe is how easily it adapts to different tastes and dietary needs. When my cousin went gluten-free, we simply swapped in brown rice rigatoni; it worked like a charm! For a lighter version, try turkey meatballs (just add an extra tablespoon of olive oil to keep them moist).

Sneak in some veggies too, I often stir in a handful of spinach or sautéed mushrooms during the last few minutes of simmering. The possibilities are endless, and honestly? Every variation I’ve tried has been delicious in its own way. That’s the beauty of a great Meatball Pasta!

Serving Suggestions

Oh, let me tell you how we love to serve this Meatball Pasta in my house! A crusty loaf of garlic bread is mandatory for sopping up that delicious sauce. For balance, I always toss together a simple green salad; the crispness cuts through the richness perfectly.

Don’t skip that fresh parsley garnish either; it adds a pop of color and freshness that makes the whole dish sing. Trust me, your family will be coming back for seconds before you even sit down!

Storing and Reheating Meatball Pasta

Here’s the good news: This Meatball Pasta tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.

For longer storage, freeze portions in freezer-safe bags (I use quart-sized) for 2-3 months.

When reheating, my favorite method is the oven, 350°F for about 20 minutes until heated through.

If you’re in a hurry, the microwave works too, just stir halfway through and add a splash of water to keep it saucy.

Pro tip: sprinkle a little extra cheese before reheating for that fresh-baked taste!

Meatball Pasta Nutrition

Now, I’m no nutritionist, but here’s the scoop on what’s in each hearty serving of this Meatball Pasta.

One portion (about 1/6 of the recipe) packs about 520 calories, with 22g of fat (9g saturated), 52g carbs, and a solid 26g of protein, perfect fuel after a long day! The sodium comes in around 800mg, so if you’re watching that, you might opt for low-sodium marinara.

Remember, these are just estimates: Your exact numbers might vary slightly depending on your specific ingredients. But honestly? When it tastes this good, I say enjoy every delicious bite!

FAQs About Meatball Pasta

Hearty & Comforting Pasta Dinners to Try

Loved this Meatball Pasta? Keep the cozy vibes going with these rich, satisfying pasta dishes, perfect for weeknights and family meals.

• Spinach Garlic Stuffed Meatballs: Juicy meatballs stuffed with garlicky spinach and cheese, perfect to pair with pasta.
• Italian Sausage with Bow Tie Pasta: Tender pasta tossed in a savory sauce with hearty Italian sausage.
• Philly Cheesesteak Pasta: Creamy pasta loaded with seasoned beef, peppers, onions, and melted cheese.
• Cowboy Butter Chicken Linguine: A buttery, garlicky pasta packed with bold flavors in every bite.

Save these delicious pasta dishes to keep your dinner rotation warm, hearty, and full of flavor!

Time to Try This Meatball Pasta Recipe

Now that you’ve got all my best Meatball Pasta secrets, I’d love to hear how it turns out for you! Try this Meatball Pasta recipe tonight and tag me with your cheesy, saucy results on Instagram. Nothing makes me happier than seeing your kitchen wins!

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