Save A hearty, one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese perfect for a comforting family dinner.
I remember the excitement in my kitchen the first time I made this Italian Meatball Pasta Skillet the savory smell of simmering sauce and cheesy bubbles definitely brought the family together at the table.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp grated
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (red or yellow)
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato passata or purée: 250 ml (1 cup)
- Dried Italian herbs: 1 tsp
- Sugar: 1/2 tsp
- Salt and pepper: To taste
- Short pasta (penne, rigatoni, or fusilli): 250 g (9 oz)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Grated Parmesan cheese: 2 tbsp
- Fresh basil leaves: For garnish
Instructions
- Make the meatballs:
- In a large bowl combine ground beef breadcrumbs egg Parmesan garlic parsley salt and pepper. Mix until just combined. Shape into 1618 small meatballs (about 1 tablespoon each).
- Brown the meatballs:
- Heat 1 tbsp olive oil in a large deep skillet or sauté pan over medium heat. Add meatballs and brown on all sides for 56 minutes. Remove meatballs and set aside.
- Sauté onion and peppers:
- Add remaining oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Simmer the sauce:
- Stir in crushed tomatoes tomato passata Italian herbs sugar salt and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add the pasta and water or broth. Stir well then return the meatballs to the skillet nestling them into the sauce.
- Simmer covered:
- Cover and simmer on mediumlow heat for 1518 minutes stirring occasionally until pasta is tender and meatballs are cooked through. Add a splash more water if needed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 23 minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh basil. Serve hot straight from the skillet.
Save One of my favorite moments is watching everyone lean in for seconds around the table when this skillet hits the center its always the star of family nights.
Serving Suggestions
Pair this cheesy skillet with a bright green salad and a side of crusty bread for an Italian-inspired feast everyone will love.
Allergen Information
This dish contains wheat (pasta breadcrumbs) egg and milk (cheese). For glutenfree use glutenfree pasta and breadcrumbs and always doublecheck labels for allergens.
Nutrition
Each serving provides approximately 590 calories 25 g total fat 54 g carbohydrates and 34 g protein great for keeping you full and satisfied.
Save This Italian Meatball Pasta Skillet comes together easily and brings so much comfort serve bubbling hot for the tastiest experience.
Recipe FAQs
- → Can I use other meats instead of beef for the meatballs?
Yes, pork, turkey, or plant-based mince can be substituted to suit dietary preferences or taste.
- → What pasta shapes work best for this skillet dish?
Short pasta such as penne, rigatoni, or fusilli hold the sauce well and cook evenly with the meatballs.
- → How can I make this dish gluten-free?
Use gluten-free pasta and replace breadcrumbs with gluten-free alternatives to keep the texture consistent.
- → Is it possible to add a spicy element to the sauce?
Adding chili flakes or a dash of hot sauce during simmering can give the sauce a pleasant spicy kick.
- → What cheese options can be used for topping?
Traditional mozzarella and Parmesan provide melt and flavor, but you can try provolone or a sharp aged cheese if preferred.