Pin 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.
The first time I made this Italian meatball pasta skillet, my family couldn&t believe how flavorful and satisfying a single pan meal could be. Everyone always asks for seconds and it&s now a staple on our weekly menu.
Ingredients
- For the Meatballs: 400 g (14 oz) ground beef, 50 g (1/2 cup) breadcrumbs, 1 large egg, 2 tbsp grated Parmesan cheese, 2 cloves garlic (minced), 2 tbsp fresh parsley (chopped or 1 tbsp dried), 1/2 tsp salt, 1/4 tsp black pepper
- For the Sauce and Pasta: 2 tbsp olive oil, 1 small onion (finely chopped), 1 bell pepper (diced red or yellow), 400 g (14 oz) canned crushed tomatoes, 250 ml (1 cup) tomato passata or purée, 1 tsp dried Italian herbs, 1/2 tsp sugar, salt and pepper to taste, 250 g (9 oz) short pasta (penne, rigatoni, or fusilli), 500 ml (2 cups) water or low-sodium chicken broth
- For the Topping: 120 g (1 cup) shredded mozzarella cheese, 2 tbsp grated Parmesan cheese, fresh basil leaves (for garnish)
Instructions
- Make 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 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 same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Make Sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add Pasta and Meatballs:
- Add the pasta and water or broth. Stir well, then return the meatballs to the skillet, nestling them into the sauce.
- Simmer:
- Cover and simmer on medium-low heat for 15<18 minutes, stirring occasionally, until the pasta is tender and meatballs are cooked through. Add a splash more water if needed.
- Add Cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2<3 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Pin This skillet has become a Sunday night tradition in our home. My kids love helping roll the meatballs and sprinkle cheese before it goes bubbly and golden under the lid.
Required Tools
Large deep skillet or sauté pan (with lid), mixing bowls, wooden spoon or spatula, grater
Allergen Information
Contains wheat, egg, milk. May contain gluten depending on pasta and breadcrumbs used. Always check ingredient labels for potential allergens and cross-contamination.
Nutritional Information
Per serving: Calories 590, Total Fat 25 g, Carbohydrates 54 g, Protein 34 g.
Pin Serve this Italian meatball pasta skillet hot and enjoy every cheesy, saucy bite. It&s a classic comfort meal sure to bring smiles to your table.
Recipe Questions
- → Can I substitute the ground beef?
Yes, you may use pork, turkey, chicken, or plant-based mince in place of ground beef. Adjust cooking times as needed.
- → What pasta shape works best?
Short pasta like penne, rigatoni, or fusilli is ideal for absorbing the sauce and cooking evenly in the skillet.
- → How can I make this gluten-free?
Choose gluten-free pasta and breadcrumbs to keep this dish suitable for gluten-free diets.
- → Is this dish spicy?
The basic version is mild, but you can add red chili flakes to the sauce or meatballs for extra heat.
- → What side dishes pair well?
This skillet goes well with a crisp green salad, crusty bread, or roasted vegetables for a balanced meal.
- → Can leftovers be reheated?
Leftovers can be stored in the fridge and reheated in a skillet or microwave until fully warmed through.