I love how this recipe combines juicy meatballs, tender pasta, and a rich tomato sauce all in one dish. The smoky paprika and chilli flakes add a subtle warmth, while the melted mozzarella on top gives it that irresistible cheesy finish. I also like that it’s an all-in-one meal, so there’s no need for separate pans or complicated steps. It’s quick, family-friendly, and always a hit at the dinner table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tsp Sunflower oil 340 g (12 oz) Meatballs 1 Onion, Peeled and chopped 3 Cloves of garlic, Peeled and chopped 300 g (11 oz) Mushrooms, Sliced 400 g (14.5 oz) Tinned chopped tomatoes 1/2 tsp Chilli flakes 2 tsp Sweet smoked paprika 750 ml (3.25 cups) Vegetable stock 4 tbsp Tomato puree 250 g (9 oz) Pasta 150 g (5 oz) Mozzarella Sea salt and freshly ground black pepper
Directions
I start by heating the sunflower oil in a large deep frying pan or sauté pan over medium heat. Once the oil is hot, I add the meatballs and pan-fry them for about 5 minutes until they start to brown on all sides.
Next, I add the chopped onion, garlic, and sliced mushrooms to the pan. I cook everything together for another 5 minutes until the vegetables soften and the meatballs are nicely browned all over.
Then I pour in the tinned chopped tomatoes, sprinkle in the chilli flakes and smoked paprika, and add the vegetable stock, tomato puree, and dry pasta. I season generously with salt and pepper and stir everything together.
I cover the pan with a lid, reduce the heat to low, and cook for 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. If the sauce becomes too dry before the pasta is done, I add a splash of water to loosen it.
Once the pasta is cooked, I preheat the grill to medium heat. I sprinkle the mozzarella evenly over the top of the pasta, then place the pan under the grill for about 5 minutes until the cheese is melted and bubbling.
I serve it hot straight from the pan, usually with a simple salad or garlic bread on the side.
Servings and Timing
This recipe serves 4. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Variations
I like to switch things up by using different types of meatballs—beef, chicken, or even plant-based ones all work perfectly. Sometimes I add a handful of spinach or bell peppers for extra vegetables. For a spicier version, I increase the chilli flakes or add a dash of hot sauce. I’ve also used cheddar or a mix of mozzarella and parmesan on top for a stronger cheese flavour.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or oven—just add a splash of water before reheating to loosen the sauce. If I want to make it ahead, I prepare everything up to the cheese stage, cover it, and refrigerate. Then I grill it just before serving. This dish can also be frozen for up to 2 months; I thaw it in the fridge overnight before reheating.
FAQs
Can I use homemade meatballs?
Yes, I sometimes make my own meatballs instead of using store-bought ones for a more homemade touch.
Can I use a different type of pasta?
Absolutely. I often use penne, fusilli, or rigatoni—any short pasta works well.
What cheese works best for topping?
I like mozzarella for its meltiness, but a mix of mozzarella and cheddar gives great flavour too.
Can I make it vegetarian?
Yes, I replace the meatballs with vegetarian or plant-based ones and use vegetable stock.
What if my pasta isn’t cooked and the sauce is too thick?
I simply add a splash of water or extra stock and continue cooking until the pasta is tender.
Can I add extra vegetables?
Definitely. I often add spinach, courgettes, or peppers for more nutrition and color.
How do I make it spicier?
I increase the chilli flakes or stir in a spoonful of chilli paste or hot sauce.
Can I prepare it in advance?
Yes, I make it up to the point before grilling, then chill it and grill it right before serving.
How long does it last in the fridge?
It keeps well for up to 3 days in an airtight container.
Can I freeze meatball pasta bake?
Yes, I freeze portions in sealed containers for up to 2 months and reheat them thoroughly before serving.
Conclusion
I love this meatball pasta bake for how quick, hearty, and comforting it is. The combination of juicy meatballs, rich tomato sauce, and melted cheese makes it a family favourite that never disappoints. It’s an easy, one-pan meal that feels like classic comfort food but takes only half an hour to make—a true weeknight hero.
A hearty, cheesy, and comforting one-pan meatball pasta bake that’s ready in just 30 minutes. Juicy meatballs, tender pasta, and a rich tomato sauce come together under a bubbling layer of mozzarella for the ultimate weeknight dinner.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 tsp Sunflower oil
340 g (12 oz) Meatballs
1 Onion, peeled and chopped
3 Cloves garlic, peeled and chopped
300 g (11 oz) Mushrooms, sliced
400 g (14.5 oz) Tinned chopped tomatoes
1/2 tsp Chilli flakes
2 tsp Sweet smoked paprika
750 ml (3.25 cups) Vegetable stock
4 tbsp Tomato puree
250 g (9 oz) Pasta (penne, fusilli, or rigatoni)
150 g (5 oz) Mozzarella, grated
Sea salt and freshly ground black pepper, to taste
Instructions
Heat the sunflower oil in a large deep frying pan or sauté pan over medium heat.
Add the meatballs and cook for about 5 minutes, turning occasionally, until browned on all sides.
Add the onion, garlic, and sliced mushrooms. Cook for another 5 minutes until the vegetables soften.
Pour in the chopped tomatoes, add the chilli flakes, smoked paprika, vegetable stock, tomato puree, and pasta. Season with salt and pepper and stir well.
Cover with a lid, reduce the heat to low, and cook for 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Add a splash of water if it becomes too dry.
Preheat the grill to medium heat. Sprinkle mozzarella evenly over the top of the pasta.
Grill for 5 minutes, or until the cheese is melted and bubbling.
Serve hot straight from the pan with salad or garlic bread on the side.
Notes
Use homemade or store-bought meatballs.
Try different cheeses like cheddar or parmesan for extra flavour.
Add spinach, courgettes, or bell peppers for more vegetables.
Make it spicier by increasing the chilli flakes or adding hot sauce.
To prepare ahead, assemble up to the cheese step and grill before serving.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Add a splash of water when reheating to keep the sauce smooth.
