Pin it A hearty, one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese—perfect for a comforting family dinner.
I first made this Italian meatball pasta skillet on a weeknight when I wanted something satisfying but easy to put together. The whole family loved scooping generous portions straight from the pan.
Ingredients
- Ground beef: 400 g (14 oz)
- Bread crumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp grated
- Garlic: 2 cloves, minced
- Parsley: 2 tbsp fresh, chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp (divided)
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (red or yellow)
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato passata or purée: 250 ml (1 cup)
- Dried Italian herbs: 1 tsp
- Sugar: 1/2 tsp
- Salt and pepper: to taste
- Short pasta: 250 g (9 oz) penne, rigatoni, or fusilli
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Mozzarella cheese: 120 g (1 cup) shredded
- Parmesan cheese (topping): 2 tbsp grated
- Fresh basil leaves: for garnish
Instructions
- Make the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16–18 small meatballs (about 1 tablespoon each).
- Brown the Meatballs:
- Heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 5–6 minutes. Remove meatballs and set aside.
- Sauté Vegetables:
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Make the Sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Combine with Pasta:
- Add pasta and water or broth. Stir well, then return meatballs to skillet, nestling them in the sauce.
- Simmer:
- Cover and cook on medium-low for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash more water if needed.
- Add Cheese:
- Sprinkle mozzarella and Parmesan over skillet. Cover and cook another 2–3 minutes until cheese is melted and bubbly.
- Finish and Serve:
- Garnish with fresh basil. Serve hot from the skillet.
Pin it This recipe often makes an appearance for Sunday family suppers. Everyone loves gathering around the table for seconds.
Required Tools
Large deep skillet with lid, mixing bowls, wooden spoon or spatula, and a grater are needed for this recipe.
Allergen Information
Contains: Wheat in pasta and breadcrumbs, egg, and milk in the cheese. May contain gluten—always check ingredient labels for potential cross-contamination.
Nutritional Information
Per serving: 590 calories, 25 g total fat, 54 g carbohydrates, 34 g protein.
Pin it Finish with a sprinkle of fresh basil and enjoy straight from the pan. This skillet brings comfort and big flavor to any table.
Common Questions
- → How do you ensure meatballs stay tender in this dish?
Mixing breadcrumbs and egg with the ground meat helps keep the meatballs moist and tender during cooking.
- → Can I substitute the beef in the meatballs?
Yes, ground pork, turkey, or plant-based mince can be used as alternatives to beef without compromising flavor.
- → What pasta types work best for this one-pan dish?
Short pasta like penne, rigatoni, or fusilli works well as they hold the sauce and cook evenly in the skillet.
- → How can I add a spicy kick to the skillet?
Incorporate chili flakes while sautéing the onion and bell pepper to introduce a subtle heat.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and substitute breadcrumbs with gluten-free alternatives to adapt the dish.
- → What is the best way to reheat leftovers?
Reheat gently on the stovetop with a splash of water or broth to prevent drying, stirring occasionally until warmed through.