Description
This hearty Meatball Pasta Bake combines perfectly cooked shellbow pasta with flavorful meatballs, a rich red sauce, tender red bell peppers, creamy ricotta, and a generous layer of mozzarella and parmesan cheese. Baked to bubbly perfection, this comforting casserole is ideal for family dinners or meal prep, offering a satisfying Italian-inspired dish packed with layers of cheesy goodness and savory flavors.
Ingredients
Scale
Shellbow Pasta
- 16 ounces shellbow pasta
Red Sauce
- 24 ounces red pasta sauce
Meatballs
- 24 ounces meatballs (pre-cooked or raw)
Vegetables
- 1 red bell pepper, diced
Cheeses
- 10–12 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese (plus extra for garnish)
Instructions
- Boil Noodles: Bring a large pot of salted water to a boil and cook the shellbow pasta until al dente, meaning the pasta is cooked but still firm to the bite. Drain and set aside.
- Prepare the Casserole Base: Spread one-quarter of the red pasta sauce evenly over the bottom of a casserole dish to create a flavorful base layer for the pasta bake.
- Layer Meatballs and Veggies: Arrange the meatballs over the sauce layer, scatter diced red bell peppers evenly, and dollop ricotta cheese over the top, distributing it in small spoonfuls to cover the meat and peppers.
- Add First Cheese Layer: Sprinkle half of the shredded mozzarella cheese and half of the grated parmesan cheese over the layered ingredients to add a creamy, cheesy layer.
- Add the Pasta Layer: Mix the cooked shellbow pasta with the remaining red sauce until well coated. Layer this pasta mixture evenly over the casserole in the dish, covering the previous layers.
- Top with Remaining Cheese: Generously sprinkle the remaining mozzarella and parmesan cheese on top of the pasta for a golden, bubbly crust after baking.
- Bake the Pasta: Cover the casserole dish with foil to prevent excessive browning and bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until the meatballs are fully cooked through and the cheese topping is melted and bubbly.
- Serve: Remove the foil in the last 5 minutes of baking if you want a crispier cheese top. Garnish with additional parmesan cheese if desired, then serve warm.
Notes
- You can use homemade or store-bought red pasta sauce based on preference.
- Meatballs can be pre-cooked or raw; adjust baking time accordingly if using raw meatballs.
- For extra flavor, add Italian seasoning or fresh herbs like basil during layering.
- Allow the pasta bake to rest for 5-10 minutes after baking for easier serving.
- Swap shellbow pasta for penne or rigatoni if preferred.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
