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This Italian Meatball & Filled Pasta Bake is easy, family friendly and super comforting. It has homemade Italian meatballs, marinara sauce, cheese and whether you’re a fan of tortellini or ravioli, this pasta bake has both. I hope you enjoy!
Make This Italian Meatball & Filled Pasta Bake
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
You can find the full printable version of this recipe at the bottom of this post.
To make this recipe you will need the following ingredients:
- Ground beef
- 1 large egg
- Breadcrumbs
- Italian seasoning
- Garlic powder
- Fine sea salt
- Ground pepper
- Parmesan
- Vegetable oil
- Onion
- Marinara sauce
- Fresh ravioli
- Fresh tortellini
- Mozzarella
- Fresh parsley, or basil
You start by preheating the oven to 190C / 375F and lining a baking sheet with parchment paper.
For The Italian Meatballs
- In a medium large bowl, add all of the ingredients for the meatballs and mix until combined. Add 1-2 tablespoons of water to the mix.
- Using a small cookie scoop, scoop the meat into your hands and form into a 1 ½‘‘ / 3.8 cm balls and place on the baking sheet.
- Heat 2 tablespoons of oil in a large pan over medium high heat.
- Place the meatballs in the pan and fry on all sides until evenly browned. About 5-7 minutes. It‘s alright if they aren‘t fully cooked through at this point because they will finish cooking in the oven. Take the meatballs off the pan and set aside.
For The Pasta Bake
- Add the chopped onion to same the pan and cook until soft. About 3-5 minutes.
- Add the pasta sauce, Italian seasoning salt and pepper. Pour about 4 tablespoons / ¼ cup of water in each jar, close it and shake it. Then pour the water out of the jar into the pan. This both gives you more liquid and cleans the jars. Stir to combine. Then stir in the ravioli, tortellini and meatballs until combined.
- Transfer to a 9×13 baking pan/casserole dish. Make sure the pasta is mostly covered in the sauce.
- Bake covered with aluminum foil for 20 minutes. Take out of the oven and top with mozzarella and parmesan cheese. Bake uncovered for additional 10-15 minutes until the cheese is golden brown.
- Take out of the oven and let rest for 3-5 minutes before serving.
Serve and garnish with freshly chopped parsley.
Meatballs
There are two ways that works for the meatballs in this pasta bake. One is like the recipe says of adding it to the sauce with the fresh pasta. Two is for those who don’t want the meatballs IN the pasta bake. You simply just bake the pasta bake for the first 20 minutes without the meatballs. Then top it with cheese and meatballs. Then bake it for additional 10-15 minutes until the cheese is golden and the meatballs are cooked through.
What Kind Of Baking Dish To Use?
This recipe requires a large baking pan/casserole dish (9×13 inch). And serves about 6-8 people.
Notes & Substitutions
Ground Beef: You can make your meatballs using ground beef, pork or a mix of the two. You can also try using ground chicken for chicken meatballs.
Breadcrumbs: Any type of breadcrumbs storebought or homemade works great here!
Parmesan: If you dont have parmesan cheese you can use for example grana padano or pecorino.
Marinara Sauce: I use marinara sauce when making this recipe but you can use any type of pasta sauce as well.
Fresh Pasta: In this recipe I use both fresh ravioli and fresh tortellini but you can definitely use any type of pasta you want. Whether its only fresh tortellini, only ravioli or cooked dry pasta of choice. The good thing about this recipe is pretty much anything works.
Cheese: I top this pasta bake with mostly shredded mozzarella but also a bit of grated parmesan. You can do that or only use mozzarella or any other cheese of choice.
Fresh Parsley: Fresh basil is another herb that would be perfect for garnishing this pasta bake with.
Store This Italian Meatball & Filled Pasta Bake
You can store any leftovers of this pasta in an airtight container in the refrigerator for up to 5 days. To serve just heat in the microwave until heated through.
Other Recipes You Might Like
5 Ingredient Cheesy Ravioli Pasta Bake
Three Cheese Creamy Pasta Bake
Creamy Tortellini Mac & Cheese
One Pan Creamy Garlic Mushroom Tortellini
Creamy Ham and Mushroom Tortellini
I hope you enjoy this Italian meatball & filled pasta bake as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
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PrintItalian Meatball & Filled Pasta Bake
This Italian Meatball & Filled Pasta Bake is easy, family friendly and super comforting. It has homemade Italian meatballs, marinara sauce, cheese and whether you’re a fan of tortellini or ravioli, this pasta bake has both.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8
- Category: Main Course
Ingredients
Italian Meatballs:
500 gr / 1 pound ground beef
1 large egg, lightly beaten
25 gr / ¼ cup breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon ground pepper
22.5 gr / ¼ cup grated Parmesan
Pasta Bake:
2 tablespoons vegetable oil
½ large onion, finely chopped
1 KG / 36 oz marinara sauce
2 teaspoons Italian seasoning
½ teaspoon fine sea salt
¼ teaspoon ground pepper
250 gr / 9 oz fresh ravioli, of choice
250 gr / 9 oz fresh tortellini, of choice
200 gr / 7 oz shredded mozzarella
45 gr / ½ cup grated Parmesan
Freshly chopped parsley, for garnish
Instructions
Preheat oven to 190C / 375F and line a baking sheet with parchment paper.
Italian Meatballs:
In a medium large bowl, add all of the ingredients for the meatballs and mix until combined. Add 1-2 tablespoons of water to the mix.
Using a small cookie scoop, scoop the meat into your hands and form into a 1 ½‘‘ / 3.8 cm balls and place on the baking sheet.
Heat 2 tablespoons of oil in a large pan over medium high heat.
Place the meatballs in the pan and fry on all sides until evenly browned. About 5-7 minutes. It‘s alright if they aren‘t fully cooked through at this point because they will finish cooking in the oven. Take the meatballs off the pan and set aside.
Pasta Bake:
Add the chopped onion to same the pan and cook until soft. About 3-5 minutes.
Add the pasta sauce, Italian seasoning salt and pepper. Pour about 4 tablespoons / ¼ cup of water in each jar, close it and shake it. Then pour the water out of the jar into the pan. This both gives you more liquid and cleans the jars. Stir to combine. Then stir in the ravioli, tortellini and meatballs until combined.
Transfer to a 9×13 baking pan/casserole dish. Make sure the pasta is mostly covered in the sauce.
Bake covered with aluminum foil for 20 minutes. Take out of the oven and top with mozzarella and parmesan cheese. Bake uncovered for additional 10-15 minutes until the cheese is golden brown.
Take out of the oven and let rest for 3-5 minutes before serving.
Serve and garnish with freshly chopped parsley.
Notes
If you don’t want the meatballs IN the pasta bake you can also bake the pasta bake for the first 20 minutes without the meatballs. Then top it with cheese and meatballs. Then bake it for additional 10-15 minutes until the cheese is golden and the meatballs are cooked through.
