Cheesy Meatball Pasta Bake

It’s a new year and most of us are thinking of getting back on track with healthy foods, exercising and dropping bad habits. I have done all the above in the past, failed and then punished myself for it. After a rough 2018, I choose to live this year and that means to indulge,  starting with this Cheesy Meatball Pasta Bake. In moderation. I mean, who doesn’t love pasta.

Okay, I’m not promoting an overindulge lifestyle but I am promoting living your life happy and positive; you can do both of those without depriving yourself entirely of foods that you love. I for one, refuse to give up breads and pastas. Just looking at this Cheesy Meatball Pasta Bake makes my tastebuds dance.

Cheesy Meatball Pasta Bake – Ingredients for the WIN

The meatballs are moist with the perfect mixture of flavour, no eggs are needed for fool-proof every time meatballs. Cheesy Meatball Pasta Bake is made extra delicious with a selection of cheese and scratch Italian pasta sauce for a melty and creamy flavourful burst in every bite.

Notes

This Cheesy Meatball Pasta Bake recipe offers a tasty scratch pasta sauce recipe but if you prefer to cut time, either make the sauce ahead and store in a mason jar in the fridge for up to 3 days or use your favourite pre-bought pasta sauce at your local grocer. I recommend trying the scratch recipe.

You can also cut time by making the Cheesy Meatball Pasta Bake meatballs ahead and freezing for future meals; this recipe makes a double batch.

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Try these other quick and easy recipes:

• Easy Baked Garlic Paprika Chicken
• Jambalaya with Wild Rice
• Creamy Shipwreck Casserole
• Perogy Casserole
• Green Bean and Chicken Bake

Yield: 6

Creamy Cheesy Meatball Bake

Print Recipe

Prep Time 15 minutes

Active Time 1 hour 40 minutes

Additional Time 5 minutes

Total Time 2 hours

Ingredients

• 2 pounds of quality ground beef
• 1 pound of quality ground pork
• 1¼ +/- breadcrumbs or panko 
¾ +/- cup sauce (home made listed below or from a jar)
• ½ cup cooked finely chopped onions
• MEATBALLS
• Fresh basil, cut
Salt and pepper to preference 
½ cup greek yogurt 
½ cup finely shredded Italian cheese blend(no eggs needed for this fantastic and foolproof every time recipe)
• SAUCE
• 
Salt and pepper to preference
• 1 28oz can of crushed tomatoes 
1 ¾ cups diced sweet onion
• 
Fist full of fresh basil, chopped

• 2 cups cauliflower puree (adds really a nice creamy texture, flavour and more veggie power).
• 1 teaspoon olive oil
• Fresh thyme


• PASTA BAKE
• 
1 pound of your favourite pasta
• 1 cup ricotta cheese

• ¼ cup fresh parmesan cheese
• A few slices of fresh mozzarella
• 1 cup of finely shredded Italian cheese blend 

• 2 +/- cups of sauce 

• About 20 small meatballs 

• Salt and pepper to preference 

• Fresh thyme

Instructions

To make the sauce:

• Brown the onions in the oil, salt and fresh thyme.
• Add crushed tomatoes, cauliflower puree, any additional seasonings and let simmer for about an hour, on low and slightly covered to help with any splattering.

To make the meatballs:

• Combine everything together (I typically brown all the onions for the sauce and meatballs at the same time and then reserve some for the meatballs when making the rest of the sauce). Mix well until everything is evenly combined. If needed, add a little more sauce, or panko to balance the mixture. 
• Roll into uniformly sized meatballs about 1 inch in size and place on a tray or in a baking dish. This amount will make a double batch of meatballs, perfect for freezing!
• Bake at 350 degrees for about 13 to 15 minutes (depending on size).

For the pasta bake:

• Cook pasta to package instructions.
• Toss the pasta with the sauce, add more or less depending on your preference. Mix in the cooked meatballs and finely shredded cheese until melty from the hot pasta. Season and transfer from the pasta pot to the baking dish.
• Top with balls of ricotta (I used an small ice cream scoop to make the balls), slices of mozzarella and fresh parmesan cheese. Season well and cover tightly with foil or an oven safe lid.
• Bake for 25 minutes and then uncover for an additional 3 to 5 minutes. 

Let the pasta cool for a few minutes before serving with some fresh basil. 

Notes

This meatball mix amount will make a double batch of meatballs, perfect for freezing and cutting down on time for the next time you make this-or simply cut this in half.