Name: Italian Meatball & 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, flavorful dish perfect for weeknight dinners. Combining tender meatballs with a rich tomato and roasted red pepper sauce, it’s topped with gooey melted mozzarella for a crowd-pleasing meal.

A white pan filled with cooked penne pasta covered in chunky red tomato sauce with visible pieces of tomato, mixed with browned meatballs scattered evenly. Melted white mozzarella cheese is placed in small pools on top, partially melted and bubbly. Bright green basil leaves are spread on the pasta, adding color contrast. The pan rests on a white marbled surface with a white plate with fresh basil leaves and a small bowl of black pepper beside it. 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: Heat 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, turning until golden all over.
Step 3: Add the crushed garlic and half the basil leaves to the dish, frying for 1 more minute until fragrant.
Step 4: Stir in the roasted red pepper paste and tomato passata. Bring the sauce to a boil, then remove from the heat.
Step 5: Add the cooked pasta to the sauce and mix well. Season to taste with salt and pepper.
Step 6: Scatter the torn mozzarella chunks evenly over the top of the pasta and meatballs. Drizzle with a little extra olive oil and sprinkle with the remaining basil leaves.
Step 7: Bake in the preheated oven for 5 minutes, or until the mozzarella has melted and is slightly golden. Serve hot.

Tips & Variations

For extra flavor, add a pinch of chili flakes when frying the garlic.
You can substitute the meatballs for vegetarian options or cooked sausage slices.
If you prefer a creamier bake, stir in a splash of cream or some grated Parmesan before adding the mozzarella.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until piping hot. The pasta bake is best enjoyed fresh to keep the mozzarella soft and stretchy.

How to Serve

A black cast iron pan filled with cooked penne pasta mixed with a bright red tomato sauce, generously topped with large, round brown meatballs spread evenly throughout; melted white cheese patches are melted on top in several spots, and fresh dark green basil leaves are scattered over the dish. The pan sits on a white marbled surface, next to a white plate with fresh basil leaves and a small white bowl with a mix of ground black pepper and salt. 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 shapes like rigatoni, fusilli, or penne work well as they hold the sauce nicely.

How do I make this recipe ahead of time?

Prepare the dish up to the point before baking, cover, and refrigerate. When ready to serve, add the mozzarella on top and bake as instructed.