Name: Italian Meatball and Mozzarella Pasta Bake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 340g penne; 3 tbsp olive oil, plus extra for drizzling; 12 meatballs; 2 garlic cloves, crushed; handful of basil leaves, picked (divided); 190g jar roasted red pepper paste; 690g jar tomato passata; 1 ball mozzarella, drained and torn into chunks

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Introduction

This Italian meatball and mozzarella pasta bake is a comforting and flavorful dish that’s easy to prepare. Combining tender meatballs, rich tomato sauce, and gooey mozzarella, it’s perfect for a satisfying family meal any night of the week.

A white pan filled with cooked penne pasta in a rich red tomato sauce, mixed with browned meatballs and melted white cheese pieces scattered on top. Bright green basil leaves are placed on the pasta, adding a fresh look. The pan sits on a white marbled surface next to a white plate with more basil leaves and a small bowl of black pepper. The image shows a close top view of the dish, highlighting the textures of the sauce, pasta, and melted cheese, photo taken with an iphone --ar 4:5 --v 7

Ingredients

340g penne
3 tbsp olive oil, plus extra for drizzling

12 meatballs
2 garlic cloves, crushed

Handful of basil, leaves picked
190g jar roasted red pepper paste

690g jar tomato passata
1 ball mozzarella, drained and torn into chunks

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Cook the penne in a large saucepan of boiling, lightly salted water for 8 minutes. Drain and set aside.

Step 2: Heat the olive oil in a flameproof casserole dish over medium heat. Fry the meatballs for a few minutes, stirring occasionally until they are golden all over.
Step 3: Add the crushed garlic and half the basil leaves to the dish, frying for one more minute. Stir in the roasted red pepper paste and tomato passata, then bring the mixture to a boil.
Step 4: Remove the dish from the heat and fold in the cooked pasta. Season with salt and pepper to taste.

Step 5: Scatter the torn mozzarella chunks over the top of the pasta, drizzle with a little extra olive oil, and sprinkle over the remaining basil leaves.
Step 6: Bake in the preheated oven for 5 minutes, or until the cheese has melted and is bubbling. Serve hot.

Tips & Variations

For extra flavor, add a pinch of chili flakes when frying the garlic.

Substitute the meatballs with vegetarian or vegan alternatives for a plant-based version.
If you prefer a creamier bake, stir in a splash of cream before adding the mozzarella.
Fresh basil can be swapped for dried; use about one teaspoon and add it with the tomato sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warmed through. This dish does not freeze well due to the pasta texture but can be reheated with care.

How to Serve

A black pan filled with a dish that has three main layers: the first layer is penne pasta covered in a thick red tomato sauce, scattered evenly throughout; the second layer shows browned meatballs sitting on top of the pasta; the third layer consists of small melted white cheese patches and fresh green basil leaves placed on the pasta and meatballs. The pan is on a white marbled surface with a white plate holding extra basil leaves and a small bowl of black pepper nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like rigatoni, fusilli, or macaroni works well in this bake. Just adjust cooking time according to the pasta type.

How do I make this dish ahead of time?

You can prepare everything up to adding the mozzarella and baking. Cover the unbaked dish and refrigerate for a few hours before baking as directed.