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 and 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 perfect for a family dinner. It combines tender meatballs, aromatic basil, and melted mozzarella with a rich tomato and roasted red pepper sauce. Ready in just under 30 minutes, it’s an easy way to bring a taste of Italy to your table.

A white pan filled with penne pasta covered in thick red tomato sauce mixed with large, juicy meatballs in dark brown color. Scattered on top are melted white cheese pieces with slightly browned edges, and fresh dark green basil leaves add color. The pan is placed on a white marbled surface with a white plate and small bowls of seasoning nearby. 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, stirring occasionally, until they are golden all over.
Step 3: Add the crushed garlic and half of the basil leaves to the dish. Fry for another minute until fragrant.
Step 4: Stir in the roasted red pepper paste and tomato passata. Bring the sauce to a boil, then remove the dish from the heat.
Step 5: Mix the cooked penne into the sauce gently and season to taste with salt and pepper.
Step 6: Scatter the torn mozzarella chunks evenly over the top. Drizzle with a little more olive oil and sprinkle over the remaining basil leaves.
Step 7: Bake in the preheated oven for 5 minutes, or until the mozzarella has melted and started to bubble.

Tips & Variations

For extra flavor, add a pinch of chili flakes when frying the garlic.
Use fresh homemade meatballs or your favorite store-bought variety.
Substitute penne with rigatoni or fusilli for a different texture.
Try adding a handful of grated Parmesan on top before baking for a cheesy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water or passata if it seems dry.

How to Serve

A white pan filled with cooked penne pasta mixed with bright red tomato sauce, scattered with round brown meatballs and soft white melted cheese chunks. Fresh green basil leaves are spread on top, adding a lively color contrast. The dish shows a mix of smooth pasta, chunky sauce, and slightly browned cheese textures, all sitting on a white marbled surface. Nearby are a white plate with fresh basil leaves and a small bowl containing black pepper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and meatballs in advance and refrigerate. Assemble and bake just before serving for the best texture and flavor.

What can I use if I don’t have roasted red pepper paste?

You can substitute with roasted red peppers blended into a puree or use a mild red pepper sauce. The flavor will be slightly different but still delicious.