This Meatball Pasta Bake is the ultimate comfort food, combining tender meatballs, al dente pasta, rich tomato sauce, and melted cheese. It’s a hearty, complete meal perfect for busy weeknights or weekend feasts. The recipe is wonderfully forgiving and delivers incredible flavor with minimal effort.
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Why You’ll Love This Meatball Pasta Bake
- Ultimate comfort food: Hearty meatballs, pasta, and melted cheese in one satisfying dish.
- Flexible prep: Use homemade or store-bought meatballs to suit your schedule.
- Fantastic leftovers: Reheats beautifully, often tasting even better the next day.
- Complete meal: Protein, carbs, and veggies baked together for easy serving.
Ingredients & Tools
- 1 lb ground beef (80/20 blend works best for juicy meatballs)
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/3 cup almond flour (or pork panko for a non-low-carb option)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 (24 oz) jar sugar-free marinara sauce
- 12 oz low-carb pasta (like edamame or black bean pasta), cooked al dente
- 2 cups shredded low-moisture mozzarella cheese
- 1/4 cup fresh basil, chopped (for garnish)
Tools: A large mixing bowl, a 9×13 inch baking dish, a large skillet, and a pot for cooking pasta.
Notes: Don’t skip the fresh basil—it adds a bright, fresh pop. Using a good, sugar-free marinara is key for the best flavor.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 38 g |
| Fat: | 28 g |
| Carbs: | 18 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook your pasta. You’ll be baking it in the oven, so you want to cook it to just al dente. It will continue to soften and absorb sauce in the bake, and mushy pasta is a real bummer.
- Choose your meatball path. Homemade meatballs are fantastic, but a good-quality frozen meatball can be a huge time-saver. Just make sure they’re fully thawed before adding them to the sauce so they heat through evenly.
- Low-moisture mozzarella is your friend. The pre-shredded bags are convenient, but they often contain anti-caking agents that can make the cheese a little grainy when melted. For the ultimate melt, shred a block yourself—you’ll notice the difference.
- Taste your sauce. Before you combine everything, give your marinara a taste. This is your chance to adjust the seasoning—maybe it needs a pinch more salt, a crack of black pepper, or even a pinch of red pepper flakes for a little heat.
How to Make Meatball Pasta Bake
Step 1: Make the Meatball Mixture. In a large mixing bowl, combine the ground beef, grated Parmesan, almond flour, egg, minced garlic, oregano, onion powder, salt, and pepper. Use your hands to mix everything together until just combined. The trick is not to overwork the meat, or your meatballs can become tough. You just want everything evenly distributed.
Step 2: Form and Brown the Meatballs. Roll the mixture into about 18-20 evenly-sized meatballs, roughly 1 to 1.5 inches in diameter. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides. You’re not cooking them all the way through here—just getting a nice, golden-brown crust for flavor. This should take about 5-7 minutes total. Set them aside on a plate.
Step 3: Build the Sauce and Simmer. In the same skillet you used for the meatballs (all those browned bits are flavor gold!), pour in the marinara sauce. Use a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Let the sauce come to a gentle simmer. Carefully place the browned meatballs into the sauce, spooning some sauce over the top. Let them simmer for about 10 minutes. This allows the meatballs to finish cooking and the flavors to start marrying.
Step 4: Combine Pasta and Sauce. While the meatballs are simmering, cook your low-carb pasta according to package directions, but be sure to stop cooking it a minute or two early so it’s very al dente. Drain the pasta well and add it directly to the skillet with the meatballs and sauce. Gently toss everything together until the pasta is evenly coated in that rich, tomatoey sauce.
Step 5: Assemble the Bake. Preheat your oven to 375°F (190°C). Transfer the entire contents of the skillet—pasta, sauce, and meatballs—into your 9×13 inch baking dish, spreading it out into an even layer. You’ll notice the sauce should look glossy and coat everything nicely. Now, for the best part: sprinkle the shredded mozzarella cheese evenly over the top, followed by an extra dusting of Parmesan.
Step 6: Bake to Perfection. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and has those gorgeous golden-brown spots. If you want a more dramatic top, you can pop it under the broiler for the last minute or two—just keep a very close eye on it!
Step 7: Rest and Garnish. Once out of the oven, let the bake rest for about 5-10 minutes before serving. This is a crucial step—it allows the sauce to thicken up slightly and makes it much easier to serve neat portions. Right before serving, scatter the freshly chopped basil over the top for a burst of color and fresh aroma.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze before baking (without cheese) for up to 2 months. Thaw overnight before baking with cheese.
- Reviving: Reheat in oven at 350°F until hot and bubbly for best texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the rich, cheesy bake.
- Garlicky sautéed green beans — Tender-crisp green beans with a hint of garlic offer a vibrant, savory side that complements the Italian flavors beautifully.
- Crusty low-carb bread — Perfect for sopping up any extra sauce left on the plate, adding a wonderful textural element to the meal.
Drinks
- A bold Chianti — The classic pairing for tomato-based Italian dishes; its acidity and tannins cut through the richness of the cheese and meat perfectly.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between bites with its bright, effervescent fizz.
- An Italian lager — A crisp, cold beer is fantastic with the savory, cheesy flavors and makes the whole meal feel even more relaxed and festive.
Something Sweet
- Affogato — A scoop of rich, low-carb vanilla ice cream “drowned” with a shot of hot espresso. It’s a simple, elegant, and deeply satisfying end to the meal.
- Dark chocolate squares with sea salt — Just a few pieces of high-cocoa dark chocolate provide a bittersweet finish that isn’t too heavy after a hearty meal.
- Berry chia pudding — A light, creamy pudding made with coconut milk and fresh berries offers a refreshing and guilt-free sweet note.
Top Mistakes to Avoid
- Overmixing the meatball meat. When you work the ground beef mixture too much, the proteins tighten and can result in dense, tough meatballs. Mix with your hands just until the ingredients are combined.
- Skipping the meatball browning step. Taking the time to sear the meatballs builds a deep, caramelized flavor in the skillet that then infuses the entire sauce. Boiled meatballs just don’t have the same depth.
- Using a watery sauce. A thin, watery marinara will make your final bake soupy. Opt for a thick, high-quality sauce, and make sure your cooked pasta is well-drained before combining.
- Not letting it rest after baking. I know it’s tempting to dive right in, but letting the bake sit for 5-10 minutes allows the layers to set, making it easier to serve and preventing a soupy plate.
Expert Tips
- Tip: For extra flavor in your meatballs, try a 50/50 mix of ground beef and ground pork. The pork adds a lovely fat content and a more complex, savory taste that really elevates the whole dish.
- Tip: If you’re using frozen meatballs, thaw them completely in the refrigerator first. Adding them frozen will cool down your sauce significantly and extend the cooking time, potentially overcooking the pasta.
- Tip: For a beautifully browned and bubbly cheese top without overcooking the bottom, place your baking dish on a preheated baking sheet in the oven. This ensures even heat distribution from the bottom up.
- Tip: If you have the time, let your assembled bake (before adding the cheese) sit for 30 minutes at room temperature before baking. This allows the pasta to absorb some of the sauce, resulting in an even more integrated and flavorful final product.
FAQs
Can I make this Meatball Pasta Bake ahead of time?
Absolutely, it’s a fantastic make-ahead meal. You can assemble the entire dish—pasta, sauce, meatballs, and all—cover it tightly, and refrigerate it for up to 24 hours before baking. Just remember to add the cheese topping right before it goes into the oven. You may need to add a few extra minutes to the baking time since it will be going in cold from the fridge.
What’s the best way to reheat leftovers?
The oven or an air fryer is your best bet for reviving that crispy cheese topping. Reheat at 350°F (175°C) in an oven-safe dish for about 15-20 minutes, or until hot all the way through. The microwave will work in a pinch, but it will make the pasta a bit softer and the cheese less appealingly textured.
Can I use a different type of pasta?
Of course! Any short, sturdy pasta shape will work wonderfully. Penne, ziti, rigatoni, or even cavatappi are all great choices because their shapes and ridges hold onto the sauce and meatballs beautifully. Just stick to the al dente rule, no matter which shape you choose.
My bake came out a bit dry. What happened?
This usually means the pasta absorbed too much liquid during baking. To prevent this, make sure your sauce is plentiful and not too thick before assembling. You can also reserve a half cup of the pasta cooking water and mix it in with the sauce and pasta—the starchy water helps create a saucier consistency that holds up better in the oven.
Can I freeze this dish?
You can, but with a caveat. Low-carb pasta can sometimes become a bit grainy or soft upon thawing and reheating. For best results, freeze it before baking. Assemble the bake without the cheese topping, wrap it very well in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, add the cheese, and then bake as directed.
Meatball Pasta Bake
Make the ultimate comfort food with this easy Meatball Pasta Bake recipe. Perfect for weeknights and feeds a crowd. Get the simple recipe now!
Ingredients
For the Meatball Pasta Bake
-
1 lb ground beef (80/20 blend works best for juicy meatballs)
-
1/2 cup grated Parmesan cheese (plus more for topping)
-
1/3 cup almond flour (or pork panko for a non-low-carb option)
-
1 large egg
-
2 cloves garlic (minced)
-
1 tsp dried oregano
-
1/2 tsp onion powder
-
Salt and black pepper (to taste)
-
2 tbsp olive oil
-
1 jar sugar-free marinara sauce (24 oz)
-
12 oz low-carb pasta (like edamame or black bean pasta, cooked al dente)
-
2 cups shredded low-moisture mozzarella cheese
-
1/4 cup fresh basil (chopped, for garnish)
Instructions
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In a large mixing bowl, combine the ground beef, grated Parmesan, almond flour, egg, minced garlic, oregano, onion powder, salt, and pepper. Use your hands to mix everything together until just combined. The trick is not to overwork the meat, or your meatballs can become tough. You just want everything evenly distributed.01
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Roll the mixture into about 18-20 evenly-sized meatballs, roughly 1 to 1.5 inches in diameter. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides. You’re not cooking them all the way through here—just getting a nice, golden-brown crust for flavor. This should take about 5-7 minutes total. Set them aside on a plate.02
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In the same skillet you used for the meatballs (all those browned bits are flavor gold!), pour in the marinara sauce. Use a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Let the sauce come to a gentle simmer. Carefully place the browned meatballs into the sauce, spooning some sauce over the top. Let them simmer for about 10 minutes. This allows the meatballs to finish cooking and the flavors to start marrying.03
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While the meatballs are simmering, cook your low-carb pasta according to package directions, but be sure to stop cooking it a minute or two early so it’s very al dente. Drain the pasta well and add it directly to the skillet with the meatballs and sauce. Gently toss everything together until the pasta is evenly coated in that rich, tomatoey sauce.04
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Preheat your oven to 375°F (190°C). Transfer the entire contents of the skillet—pasta, sauce, and meatballs—into your 9x13 inch baking dish, spreading it out into an even layer. You’ll notice the sauce should look glossy and coat everything nicely. Now, for the best part: sprinkle the shredded mozzarella cheese evenly over the top, followed by an extra dusting of Parmesan.05
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Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and has those gorgeous golden-brown spots. If you want a more dramatic top, you can pop it under the broiler for the last minute or two—just keep a very close eye on it!06
-
Once out of the oven, let the bake rest for about 5-10 minutes before serving. This is a crucial step—it allows the sauce to thicken up slightly and makes it much easier to serve neat portions. Right before serving, scatter the freshly chopped basil over the top for a burst of color and fresh aroma.07
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