Save to Pinterest 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 night that everyone can enjoy.
I first made this Italian meatball pasta skillet on a chilly evening and loved how quickly it came together. The aroma of garlic and herbs simmering with the meatballs always brings everyone to the kitchen.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp grated
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- 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 (penne, rigatoni, fusilli): 250 g (9 oz)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Parmesan cheese: 2 tbsp grated
- Fresh basil leaves: for garnish
Instructions
- Shape the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16 to 18 small 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 to 6 minutes. Remove meatballs and set aside.
- Sauté the Vegetables:
- Add remaining oil to the skillet. 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 & Meatballs:
- Add the pasta and water or broth. Stir well, then return the meatballs to the skillet nestling them into the sauce.
- Cook Together:
- Cover and simmer on medium low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash more water if needed.
- Add Cheese Topping:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2 to 3 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Save to Pinterest This skillet dinner has quickly become a family favorite, often requested after busy weekdays—every spoonful is packed with comfort and nostalgia.
Required Tools
Large deep skillet or sauté pan with lid, mixing bowls, wooden spoon or spatula, grater
Allergen Information
Contains wheat in pasta and breadcrumbs, egg, and milk in cheese. Gluten may be present depending on chosen products.
Nutritional Information
Per serving: Calories 590, Total Fat 25 g, Carbohydrates 54 g, Protein 34 g
Save to Pinterest Enjoy this Italian meatball pasta skillet straight from the pan with a side of green salad and crusty bread. It is sure to bring everyone together at the table.
Common Recipe Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for beef without altering the main cooking process. Expect a lighter flavor profile.
- → What pasta shapes are best for this skillet?
Short pasta like penne, rigatoni, or fusilli work well and cook evenly in the skillet, absorbing the sauce nicely.
- → How do I make this dish gluten-free?
Opt for gluten-free pasta and breadcrumbs to ensure the meal suits dietary restrictions, maintaining great texture and taste.
- → Can the meatballs be made ahead of time?
Meatballs can be formed and refrigerated up to a day in advance, streamlining assembly and cooking when ready to serve.
- → Should I use water or chicken broth in the sauce?
Chicken broth adds a richer, deeper flavor, while water keeps the dish lighter. Either option works depending on your preference.
- → What sides pair well with this dish?
A crisp green salad and warm crusty bread complement the skillet perfectly, providing freshness and texture.