Meatball Pasta Bake
Need a quick and easy dinner to make during the busy work week? Then this simple and effortless Meatball Pasta Bake is your answer. Just dump and layer the ingredients together before baking to a perfect, cheesy crisp!
Sometimes during the work week, figuring out dinner at the end of a long day can be tiring. Thankfully, this pasta bake with frozen meatballs and layers of cheese is an easy fix and takes minimal prep work. All it takes is mixing sauce and dumping it in a baking dish. And the rest is taken care of. No cooking pasta according to the directions is necessary.
Can I Add Vegetables?
Yes, you can! Vegetables such as chopped fresh kale or spinach will work great with this meatball pasta bake. Frozen mixed vegetables with peas and carrots can also be added. Any produce that will wilt or is precooked will be a nice addition to the dish.
Any pasta can be used for this meatball pasta bake if you don’t have ziti or rigatoni available. If using spaghetti or lasagna noodles, you may need to break it apart to fit it into the pan. Dried tortellini is also a great choice for a replacement.
Ingredients You Will Need:
- Dry Ziti or Rigatoni Pasta
- Jar Pasta Sauce
- Chicken Stock or Water
- Balsamic Vinegar
- Oregano
- Garlic Cloves
- Frozen Meatballs
- Shredded Mozzarella Cheese
- Ricotta Cheese
- Red Pepper Flakes (Optional)
- Grated Parmesan Cheese
By using pre-cooked meatballs and jarred sauce, this meatball pasta bake can be made fast, in under an hour. You can also make your own meatballs if preferred and add it to the dish before baking. For this dish, I love using mini or party sized turkey meatballs. They are easier for my toddler daughter to eat, and it makes dinner time more fun. A simple side of roasted vegetables or a fresh salad will pair amazingly with this budget and family-friendly dinner idea.
Is This Freezer-Friendly?
Absolutely! To freeze, Follow the steps listed and arrange in freezer-friendly foil containers. Tightly cover with foil and freeze for up to 3 months. When ready to make, remove from the freezer to thaw for 30 minutes or defrost in the fridge for 24 hours before baking as followed below.
To Store in the Fridge: Place any leftovers in an airtight container and refrigerate for up to 5 days.
Interested in other Quick Meal Ideas? Here are a few favorites:
- Sausage Stuffed Manicotti
- Creamy One Pot Salmon Pasta
- Chipotle Lime Salmon Bites
- 5-Ingredient Turmeric Chicken
- One Pot Creamy Chicken & Rice
If you make this Meatball Pasta Bake, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on Facebook and Instagram.
Simple Meatball Pasta Bake
Ingredients
- 8 oz. dry ziti or rigatoni pasta
- 1 (24 oz.) jar pasta sauce of your choice (I prefer garlic basil or cheese)
- 2 cups chicken stock or water
- 1 Tbl. balsamic vinegar
- 1 tsp. oregano
- 4-5 garlic cloves, minced
- 12 oz.-1 lb. frozen meatballs
- 8 oz. shredded mozzarella cheese
- ¾-1 cup whole milk ricotta cheese
- ¼-½ tsp. red pepper flakes (optional)
- ¼ cup grated parmesan cheese
- Salt + pepper, to taste
Instructions
- Preheat oven to 375℉
- In a large bowl, mix together the jar pasta sauce, 1 cup of the stock/water, balsamic vinegar, oregano, and garlic until well combined. Lightly season with salt and pepper.
- In a 9×13 baking dish, spread a even layer of sauce at the bottom, about 1-inch thick.
- Place the pasta in a single layer on top of the sauce.
- Arrange the frozen meatballs over the dried pasta.
- Pour the sauce mixture over the meatballs and pasta. Then use the remaining stock to fill in the gaps, making sure all of the pasta is covered.
- With a spoon, dollop the ricotta cheese around the dish.
- Sprinkle the mozzarella cheese over the top, followed with the grated parmesan cheese.
- Cover the baking dish with foil and bake for 40 minutes.
- Uncover the pasta and bake for another 10-15 minutes, or until the cheese is slightly browned. You can also broil for an additional 2-3 minutes to brown cheese if preferred.
- Let cool for 10-15 minutes before serving.
Notes
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About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
