Save to Pinterest A hearty, one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese is perfect for a comforting family dinner.
I remember making this Italian meatball pasta skillet for my family last winter and it quickly became a weeknight favorite. Nobody can resist the sizzle of bubbling tomato sauce and the aroma of fresh basil!
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese (grated): 2 tbsp for meatballs, 2 tbsp for topping
- Garlic (minced): 2 cloves
- Parsley (fresh chopped or dried): 2 tbsp fresh, or 1 tbsp dried
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion (finely chopped): 1 small
- Bell pepper (red or yellow, diced): 1
- 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 (penne, rigatoni, or fusilli): 250 g (9 oz)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Fresh basil leaves: for garnish
Instructions
- Make the meatballs:
- Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix until just combined. Shape into 16 meatballs (about 1 tablespoon each).
- Brown the meatballs:
- Heat 1 tbsp olive oil in a large deep skillet or sauté pan over medium heat. Add meatballs and brown on all sides for 5–6 minutes. Remove and set aside.
- Sauté veggies:
- Add remaining oil. Sauté onion and bell pepper for 3 minutes until softened.
- Simmer the sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add pasta and water or broth. Stir, then nestle the meatballs into the sauce.
- Cook everything:
- Cover and simmer on medium-low for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked. Add a splash more water if needed.
- Finish with cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook 2–3 minutes until melted and bubbly.
- Garnish & serve:
- Top with fresh basil. Serve hot, straight from the skillet.
Save to Pinterest This skillet brings everyone to the table, and my kids love helping sprinkle the cheese before it melts. It's a dish made for sharing and lingering over seconds.
Required Tools
Large deep skillet or sauté pan (with lid), mixing bowls, wooden spoon or spatula, and a grater help make prep and cleanup easy.
Allergen Information
Contains: Wheat (pasta, breadcrumbs), egg, milk (cheese). Check the packaging for details and possible cross-contamination if needed.
Nutritional Information (per serving)
Calories: 590. Total Fat: 25 g. Carbohydrates: 54 g. Protein: 34 g.
Save to Pinterest Serve hot, straight from the skillet and garnish with fresh basil for extra flavor and color. Enjoy the leftovers for lunch < they're just as delicious the next day.
Recipe FAQs
- → What type of pasta works best in this skillet?
Short pasta shapes like penne, rigatoni, or fusilli hold up well in the sauce and cook evenly alongside the meatballs.
- → Can I substitute beef for other meats?
Yes, ground pork, turkey, or plant-based mince are excellent alternatives and provide different flavor profiles.
- → How can I make this dish gluten-free?
Use gluten-free pasta and gluten-free breadcrumbs to adapt the dish while keeping the texture tender.
- → Is it possible to add more vegetables?
Definitely—adding diced zucchini, mushrooms, or spinach during sautéing can boost the nutritional value and flavor.
- → What cheese options work besides mozzarella and Parmesan?
Cheeses like provolone or fontina melt well and complement the tomato sauce and meatballs nicely.
- → Can leftovers be reheated safely?
Yes, gently reheat in a skillet or microwave, adding a splash of water to keep the pasta moist and prevent drying out.